Yield: 8 servings

1 lb Spaghetti, broken into 2 to-3 inch pieces 
1/4 lb Fresh snow peas, trimmed
1 sm Red or yellow pepper, cut -into strips
2 tb Sesame oil 
3 To 4 cups cooked chicken,  -cut into 1/2-inch cubes

DRESSING:
2 tb Sesame oil
1 bn Green onions with tops, -sliced
2 tb Salad oil
3 tb Chinese rice vinegar
1 md Cucumber, unpeeled, cut into -thin strips
1/2 ts Hot chili oil
3 tb Chopped fresh ginger
4 oz Sliced water chestnuts (1/2 -of an 8-ounce can)
2 tb Sugar
1/3 c Dry sherry
1/3 c Chopped fresh cilantro
1 ts Salt
1 c Fresh bean sprouts, rinsed

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.

Makes 8 main dish servings.

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