Recipe - Japanese Chicken Salad

8 ounce Chicken breast; cooked and
shredded
2 ounce Sai fun bean thread noodles;
deep fried
1 Head lettuce; shredded
4 Strands green onions; cut or sliced up
thin
2 tablespoon Almonds; toasted and chopped
2 tablespoon Sesame seeds; toasted

DRESSING
4 tablespoon Sugar
2 teaspoon Salt
One fourth teaspoon Pepper
2 tablespoon Canola oil
6 tablespoon Rice vinegar

1. Cook chicken meat and shred into thin strips by hand.

2. Fry sai fun noodles in 4 cups hot oil until they expand. Remove from oil
immediately.

3. Shred lettuce and onions. Toast almonds and sesame seeds.

4. Prepare dressing and mix together.

NOTES : The noodles can be fried days ahead and stored in an airtight
container. Shrimp, crab or turkey may be substituted for chicken.
Posted to MCRecipe Digest V1 #778 by James and Susan Kirkland
kirkland@gj.net on Sep 09, 1997