Oriental Turkey Pasta Salad

1 pound spaghetti
2 T sesame oil
3-4 C cooked turkey cut into 1/2-in. cubes
1 bunch green onions with tops, sliced
1 med. cucumber, unpeeled and cut into thin strips
4 oz. sliced water chestnuts
1/3 C chopped fresh cilantro

Dressing
2 T sesame oil
2 T vegetable oil
1/3 C soy sauce
3 T Chinese rice vinegar
1/2  t hot chili oil
3 T minced fresh ginger
2 T sugar
1/3 C dry sherry
1 t salt

Bring a large pot of water to a boil.
Add the spaghetti and cook according to
pkg directions. Pour into a colander, drain,
and rinse with cold water, separating the strands
with your hands while rinsing. Drain the
spaghetti well, place in a large bowl, and toss
with 2 T sesame oil. Stir in the turkey, onions,
cucumber, water chestnuts and cilantro.

Whisk all the dressing ingredients in a small
bowl. Pour the drsg. over the pasta and toss
well. Cover and marinate several hours at
room temp, tossing occasionally.

*The salad may be refrigerated, covered,
up to 3 days. Bring to room temp before serving.
Makes 6 main-dish servings.