---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHINESE CHICKEN NOODLE SALAD
  Categories: Salads, Chicken
       Yield: 8 servings
  
       1 lb Spaghetti, broken into 2 to
            -3 inch pieces
       2 tb Sesame oil
       3    To 4 cups cooked chicken,
            -cut into 1/2-inch cubes
       1 bn Green onions with tops,
            -sliced
       1 md Cucumber, unpeeled, cut into
            -thin strips
       4 oz Sliced water chestnuts (1/2
            -of an 8-ounce can)
     1/3 c  Chopped fresh cilantro
       1 c  Fresh bean sprouts, rinsed
     1/4 lb Fresh snow peas, trimmed
       1 sm Red or yellow pepper, cut
            -into strips
            DRESSING:
       2 tb Sesame oil
       2 tb Salad oil
       3 tb Chinese rice vinegar
     1/2 ts Hot chili oil
       3 tb Chopped fresh ginger
       2 tb Sugar
     1/3 c  Dry sherry
       1 ts Salt
  
   Cook the spaghetti in a large pot of boiling water
   according to the package directions.  Pour into a
   colander, drain and rinse under cold running water,
   separating the strands while rinsing.  Drain well,
   place in a large bowl and toss with 2 tablespoons of
   sesame oil.  Stir in the remaining ingredients.
   
   To make the dressing, whisk all of the dressing
   ingredients in a small bowl.  Pour over the pasta
   salad and toss well.  Cover and refrigerate for
   several hours to blend the flavors.  Bring to room
   temperature before serving.
  
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