Chinese Chicken Salad

Vegetable Oil
2 ounces dried cellophane noodles (bean thread)
2 cups shredded cooked chicken
1/2 head iceberg lettuce, shredded (about 3 cups)
1 tablespoon toasted sesame seeds
1/3 cup mayonnaise
1 tablespoon sugar
2 tablespoons white wine vinegar
2 tablespoons Hoisin sauce
1 tablespoon sesame oil
1 teaspoon light soy sauce
1 tablespoon chopped green onion

Heat vegetable oil (1 inch) in wok to 425 degrees. Fry the noodles, 1/4 at a time, about 5 seconds or until puffed, turning once; drain on paper towels. Wash and thoroughly dry wok.

Place 1/2 of the noodles, the chicken, lettuce, carrots in a large bowl; sprinkle with sesame seeds.

Mix mayonnaise, sugar, vinegar, Hoisin sauce, sesame oil and soy sauce. Pour sauce over chicken and vegetables; top with remaining noodles and green onion. Toss before serving.

4 to 6 servings
Posted by Chef Katie Chin at 7:36 PM