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.