Japaneese Chicken Salad

Japaneese Chicken Salad

8 oz. chicken, cooked and shredded
2 oz. saifun noodles (bean thread)
1 head lettuce, shredded
1 bunch green onions, thinly sliced
1/4 cup sliced almonds
2 Tbs. sesame seeds
1 cup fresh bean sprouts
1 can mandarin oranges
1/2 cucumber peeled and cut into small chunks
8 oz mushrooms, sliced
oil for frying the noodles

4 Tbs. sugar
2 tsp. salt
1 tsp. pepper
2 Tbs. oil
6 Tbs. white vinegar

1. Combine dressing ingredients, set aside.
2. Heat 1 inch of oil over medium high heat, cook noodles by placing small amounts of the noodles in oil at a time, they should puff immediatly or oil is not hot enough. Drain on paper towels.
3. Toast the almonds and sesame seeds seperatly using a dry skillet and tossing frequently. Watch carefully or they could burn.
4. Combine the lettuce, chicken, onions, bean sprouts, cucumber mushrooms and oranges. Just before serving toss in the dressing, almonds and sesame seeds. Serve with noodles sprinkled on top. (Noodles will quickly get soggy so do not add to the salad, serve as a topping.)



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