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.