Ingredients

1 red bell pepper, cut into 1 1/2-inch spears
1 green bell pepper, cut into 11/2-inch spears
3 scallions, thinly sliced
1/2 bunch fresh cilantro, chopped
1 pound chicken breast; roasted, grilled or poached
1/3 cup jicama, sliced in 1/2-inch squares
1/2 cup raw peanuts, sauteed in chili oil
1 pound pasta, rotelle or small shells
2 teaspoons vegetable oil

Dressing:
1 teaspoon fresh ginger, chopped
3 cloves garlic, minced
1/2 cup chili oil
1/2 teaspoon sesame oil
1/2 cup cider vinegar
3 tablespoons soy sauce

Directions

Cook noodles al dente. Drain, toss in vegetable oil and chill.

For chili oil, combine 1 cup vegetable oil with 1 tablespoon crushed red pepper. Heat over low temperature until color changes; do not boil. Strain and saute' peanuts in 2 tablespoons oil; set aside remaining oil.

Prepare vegetables and chicken.

For dressing, combine ginger, garlic, soy sauce and sesame oil together in food processor or blender. Add remaining dressing ingredients; blend in until mixture is homogeneous.

Combine all ingredients except pasta together in a bowl. Toss with dressing, then add pasta. Adjust to taste with salt, pepper and vinegar. Garnish with fresh bean sprouts and cilantro sprigs if desired. Makes 8-10 servings.

Each serving contains 232 calories; 18 gm fat; 488 mg sodium; 32 mg cholesterol.