Chinese Chicken Noodle Salad - serve 8

1 lb spaghetti, broken into 2 to 3 inch pieces
2 tbsp sesame oil
3 to 4 cups cooked chicken cut into ½-inch cubes
1 bunch green onions with tops sliced
1 med cucumber, unpeeled, cut into thin strips
4 oz sliced water chestnuts (½ of an 8-ounce can)
1/3 cup chopped fresh cilantro
1 cup fresh bean sprouts, rinsed
1/4 lbs fresh snow peas, trimmed
1 small red or yellow pepper, cut into strips

Dressing:
2 tbsp sesame oil
2 tbsp salad oil
3 tbsp chinese rice vinegar
1/2 tsp hot chili oil
3 tbsp chopped fresh ginger
2 tbsp sugar
1/3 cup dry sherry
1 tsp 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 tbsp 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.