This was one of Ama B's church lady recipes. She used to make this for church receptions, but I think that it would be good for a cool supper in the summer. It would also be good with grilled salmon. If you want to make this a quick and easy recipe, buy a roast chicken at the supermarket. Remove the breasts and slice them.
1 16 oz pkg. Spaghettini or vermicelli, broken into fourths
3 raw chicken breasts, boned and cut into 1/4" strips
2 tbl. vegetable oil
1/2 C. scallions, finely sliced
1/4 C. sesame seeds, lightly toasted
1/2-1 C. snow peas, blanched
1 C. whole cashews, lightly salted
4-5 lettuce leaves
3 tbl Kikoman soy sauce
3 tbl sesame oil
1 tbl rice vinegar
1 tbl sugar
2 tsp hot chili oil
Cook and drain pasta, rinse in cold water until chilled.
If snow peas are large, cut in half. Blanch snow peas in boiling water, 1-2 minutes. Plunge into ice water, drain, and pat dry.
Make dressing: mix all dressing ingredients together.
(Optional: Marinate chicken in 1 tbl. soy sauce, 1 tbl oil; 1 tbl dry sherry; 1 tsp fresh ginger, grated; 1 glove garlic, minced; 2 tsp cornstarch)
Saute chicken strips in oil until just cooked, remove and cool. Add chicken to pasta, scallions, sesame, snow peas, and cashews. Pour dressing over all and toss. Chill 3 hours or more and serve on lettuce leaves.