Ingredients
1 pkg. cooked rotelle pasta (al dente)
1/4 c. sesame oil
1/2 c. sesame oil
2/3 c. each soy sauce and white wine vinegar
1/3 c. sugar
1 tsp. salt
1/1/2 c. fresh snow peas or sugar snap peas
1 tsp. ground ginger
1/2 tsp. white pepper
3 c. cold cooked chicken, shredded
1/2 c. each chopped parsley and green onions
Preparation
In small fry pan, combine sesame seeds and 1/4 c. salad oil over med low heat until seeds are golden. Let cool. Stir in remaining oil, soy sauce, vinegar and spices. Pour over cooked pasta, add chicken and peas and toss. Cover and chill at least 2 hours. Before serving, add parsley and onion.
