Chinese Salad Recipe : Chinese Chicken Salad with Cellophane Noodles

Ingredients:

• Vegetable oil
• 2 oz. cellophane noodles
• 2 c. shredded cooked chicken
• 1/2 head iceberg lettuce, shredded (about 3 c.)
• 1 sm. carrot, shredded (about 1/2 c.)
• 1/2 c. canned shoestring potatoes
• 1 tbsp. toasted sesame seed
• 1/3 c. mayonnaise
• 1 tbsp. sugar
• 2 tbsp. white wine vinegar
• 2 tbsp. hoisin sauce
• 1 tbsp. sesame oil
• 1 tsp. light soy sauce
• 1 tbsp. chopped green onion

Directions:

1. Heat 1 inch of vegetable oil 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.
2. Wash and thoroughly dry wok. Place half of the noodles, the chicken, lettuce, carrot and shoestring potatoes in large bowl; sprinkle with sesame seed.
3. 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.