1-2 lb. poached boneless chicken breasts, sliced into thin strips
1 bunch scallions, including green tops, slices and then cut into julienne strips (or 1 sm. onion, sliced)
1/2 c. walnuts or pecans, toasted
1 lb. spaghetti or vermicelli, cooked al dente
1/2 c. vegetable oil
1 tbsp. oriental sesame oil
1 tbsp. sesame seeds
1 tbsp. ground coriander
1/4 c. soy sauce
1/2 tsp. hot chili oil

Combine chicken, scallions, nuts, and pasta in a bowl. Heat the vegetable and sesame oils and sesame seeds in a medium small saucepan just until the sesame seeds turn light brown. Remove from heat.

Place saucepan in empty sink. CAREFULLY, stir in the coriander and soy sauce (this can really explode so be careful). Then stir in the chili oil.

Pour dressing over noodles and toss to coat evenly. Refrigerate a few hours until cold. This serves at least 4 people.