Noble House Chinese Chicken Salad

This recipe is from a local Chinese restaurant.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• Dressing

• 5  tablespoons soy sauce
• 1  teaspoon soy sauce
• 2  tablespoons rice vinegar
• 1  teaspoon rice vinegar
• 2  tablespoons sugar
• 1  tablespoon  sesame oil
• 1 1⁄2 teaspoons  sesame oil
• 2  teaspoons  grated fresh ginger

• Salad

• 8  cups iceberg lettuce, shredded
• 3  cups  crispy  rice noodles (see note)
• 1  lb  boiled chicken breast, cut into strips
• 1⁄3 cup peanuts, finely chopped
• 2  tablespoons preserved gingerroot, minced
• 1  tablespoon black sesame seed, roasted
• 1⁄4 cup green onion, chopped
• 1⁄4 cup cilantro leaf, chopped

Directions

1. In a medium bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil and ginger. Taste and adjust seasoning and flavoring as desired. This makes a generous one-half cup of dressing.
2. In a large bowl, toss together the lettuce, noodles, chicken, peanuts, ginger, sesame seeds, green onions and cilantro leaves.
3. Add half the dressing, tossing to lightly coat. Taste, and toss in additional dressing as desired. Serve immediately.
4. NOTE: To make crispy rice noodles, fry the noodles in oil heated to 350 degrees F until they're crisp, 1 to 2 minutes; drain on paper towels.