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Name: Chinese Chicken Noodle Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Chinese
Ingredients: 2 tb Sesame oil; 1 md Cucumber unpeeled, cut into; 1/3 c Dry sherry; 3 tb Chinese rice vinegar; 1/4 lb Fresh snow peas trimmed; 1 ts Salt; 1 bn Green onions with tops; 4 oz water chestnuts, sliced (1/2; 2 tb Sesame oil; 1/2 ts Hot chili oil; 1 c Fresh bean sprouts rinsed; 1 sm pepper Red or yellow, cut; 3 chicken cooked; 1 lb Spaghetti, uncooekd broken into 2 to; 1/3 c Fresh Cilantro chopped; 2 tb Salad oil; 3 tb fresh ginger Chopped; 2 tb Sugar

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INGREDIENTS

2 tb Sesame oil
1 md Cucumber ; unpeeled, cut into
1/3 c Dry sherry
3 tb Chinese rice vinegar
DRESSING:
1/4 lb Fresh snow peas ; trimmed
1 ts Salt
1 bn Green onions ; with tops
4 oz water chestnuts, sliced ; (1/2
2 tb Sesame oil
1/2 ts Hot chili oil
1 c Fresh bean sprouts ; rinsed
1 sm pepper ; Red or yellow, cut
3 chicken ; cooked
1 lb Spaghetti, uncooekd ; broken into 2 to
1/3 c Fresh Cilantro ; chopped
2 tb Salad oil
3 tb fresh ginger ; Chopped
2 tb Sugar

INSTRUCTIONS

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. [The Baltimore Sun; Sept 8, 1991] Posted by Fred Peters. Posted to MM-Recipes Digest V4 #268 by pooh4jvn@ix.netcom.com on Oct 11, 1997

NOTES

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Chinese Chicken Noodle Salad

2 tb Sesame oil
1 md Cucumber unpeeled, cut into
1/3 c Dry sherry
3 tb Chinese rice vinegar
 DRESSING:
1/4 lb Fresh snow peas trimmed
1 ts Salt
1 bn Green onions with tops
4 oz water chestnuts, sliced (1/2
2 tb Sesame oil
1/2 ts Hot chili oil
1 c Fresh bean sprouts rinsed
1 sm pepper Red or yellow, cut
3 chicken cooked
1 lb Spaghetti, uncooekd broken into 2 to
1/3 c Fresh Cilantro chopped
2 tb Salad oil
3 tb fresh ginger Chopped
2 tb Sugar

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.    [The Baltimore Sun; Sept 8, 1991]    Posted by Fred Peters.  Posted to MM-Recipes Digest V4 #268 by pooh4jvn@ix.netcom.com on Oct 11,  1997

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Nutrition

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Serving Size: 1 Serving (567g)
Recipe Makes: 8

Calories: 1109
Calories from Fat: 549 (50%)

Amt Per Serving		% DV

	Total Fat 61g	81 %
	Saturated Fat 16.1g	81 %
	Monounsaturated Fat 24.5g
	Polyunsanturated Fat 15.2g
Cholesterol 258.8mg		80 %
Sodium 256.3mg		9 %
Potassium 1018.9mg		27 %
Total Carbohydrate 60.4g		18 %
	Dietary Fiber 3.4g	13 %
	Sugars, other 57.1g
Protein 73.8g		105 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1109

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