2 chicken breasts
2 carrots, cut in strips
1/2 c. soy sauce
1 tbsp. sugar
1 tbsp. white wine vinegar
1/4 lb. snow peas (blanched)
8 oz. thin spaghetti
2 tbsp. sesame seeds
1/3 c. vegetable oil
1 tsp. ginger
1/4 tsp. crushed red pepper
4 green spring onions, cut in strips

Cook chicken, cut into 2 x 1/2 inch pieces. Then cook spaghetti, last 5 minutes add carrots (drain). Heat sesame seeds, until golden brown in vegetable oil. Remove from heat. Stir in soy sauce, sugar, vinegar, ginger and red pepper.

Pour 1/2 of sauce over spaghetti, toss well. Pour the rest of the sauce over chicken. Arrange spaghetti, carrots, and snow peas on platter. Top with chicken and onion strips. Cover and chill several hours. Toss gently before serving.

Serves 6.