Ingredients:
Dressing-
- 2 tablespoons brown sugar
- 2 teaspoons soy sauce
- 1 tablespoon sesame oil (optional)
- ¼ cup vegetable oil
- 3 tablespoons rice vinegar
- 1 (8ounce) package rice noodles
- 1 head iceberg lettuce (rinsed and chopped)
- 4 boneless skinless chicken breasts halves (cooked and shredded)
- 1 small can mandarin orange slices (drained)
- 3 green onions (chopped)
- 1 tablespoon sesame seeds (toasted)
Step 1: To make the dressing- In a salad dressing carafe or container combine brown sugar, soy sauce, sesame oil, vegetable oil, and rice vinegar. Shake and mix well (dressing should be prepared a half hour before making the salad)
Step 2: To cook rice noodles- Heat a wok with a few tablespoons of oil. Break off a little bit of the rice noodles and add them to the skillet and fry them (they will puff up so only add a few at a time). As the rice noodles begin to puff up, remove from the wok and drain on paper towels. Be sure to cook them longer enough because undercooked rice noodles will be very hard to eat.
Step 3: In a large bowl combine iceberg lettuce, cooked chicken, mandarin oranges, green onions and toasted sesame seeds. Let chill for 10 minutes in the refrigerator. Just before serving add the rice noodles. Pour dressing on the salad or allow everyone to put the dressing on their own plates of salad.(Makes 6 Servings)
