This is a light and very easy to make salad. It's best
served cold and even better if left in the refrigerator
overnight. It's great on a hot summer day and a great
way to do something with leftover chicken.
other spiral) pasta
(or other mild oil)
chopped green onion (only the green parts)
In a mixing bowl, combine the canola oil,
soy sauce, vinegar, sesame oil, sugar, ginger, and pepper. Stir
until the sugar dissolves. Now bring a large pot of lightly
salted water to a boil. Add the pasta, and cook for 8 to 10
minutes, or until al dente. Drain the pasta and rinse it
under cold water until cool. Put the drained pasta into a large
bowl, pour in the soy/sesame mixture over it, and stir well to
coat. While the pasta cooks, heat a skillet over medium-high
heat. Add the sesame seeds and cook, stirring frequently, until
lightly toasted (5 to 10 minutes). Add to the sesame seeds to the
pasta. Now add chicken, cilantro, and green onions.
Stir well and serve.