• 2 ounces whole-wheat thin spaghetti
• 1 teaspoon sesame oil
• 1 teaspoon canola oil
• 1 Tablespoon reduced-sodium soy sauce
• 1 teaspoon rice wine vinegar
• 1 Tablespoon toasted sesame seeds
• 2 Tablespoons scallions, rinsed, roots trimmed, peeled and thinly sliced

• 3 ounces cooked, diced chicken breast
• 1/4 teaspoon red pepper flakes

Bring 4 cups of water to a boil in a 1 1/2-quart pot and cook spaghetti according to package directions. When the spaghetti is done, pour it into a colander, rinse, strain well and then place it in a medium-size bowl.

Add the remaining ingredients to the bowl (including the chicken breast and red pepper flakes if using) and mix well.

Keeps about 3 days in refrigerator.