Ingredients
- 1 bean sprouts (fresh)
- 1/2 an
- 550 gr chicken (cooked)
- 170 gr spaghetti
- 110 ml water chestnuts (sliced)
- 95 gr snow peas (fresh)
- 80 ml dry sherry
- 60 ml sesame oil
- 45 gr cilantro (chopped fresh)
- 45 gr ginger (chopped fresh)
- 30 ml salad oil
- 26 gr sugar
- 45 ml chinese rice vinegar
- 3 gr salt
- 2 ml chili oil (hot)
- 1 slice cucumber
- some green onions with tops
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.
