1 (6 1/2-oz.) package rice stick noodles, broken into 3 inch long portions
4 boneless chicken breast halves with skin
1 head iceberg lettuce, shredded
1/3 cup toasted sliced almonds
1/3 cup cilantro leaves
1/4 cup sliced green onions with tops
1 tablespoontoasted sesame seeds
Salad Dressing
Instructions
Heat oil in wok (or 3 inch deep heavy pan) to 375 to 400 degrees. Drop rice sticks, handful at a time, into hot oil. Noodles will puff immediately. As soon as they stop crackling, remove noodles at once using slotted spooon. Do not allow to turn brown. Drain immediately on paper towels.
In same oil, fry chicken breasts until skin is crisp and golden brown. Drain on paper towels. When cool enough to handle, dice and set aside.
Place shredded lettuce in large bowl. Add diced chicken, almonds, cilantro, green onions and sesame seeds. Pour Salad Dressing over and mix gently. Toss in crisp noodles.
Serving
Suggestions
4
Originally Submitted
6/24/2009
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