tablespoons peanut oil, for frying rice noodles and roasting almonds
head lettuce, can be added to cabbage for added flavor
Serving Size: 1 (364) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 597 g66 %
Total Fat 66.4 g102 %
Saturated Fat 9.9 g49 %
Cholesterol 72.8 mg
Sodium 1467.7 mg
Dietary Fiber 10.8 g43 %
Sugars 22.2 g88 %
Protein 35 g
Heat to desolve in a small sauce pan sugar, salt and vinegar.
Add to liquid pepper, peanut oil and sesame oil. Mix well and refrigerate until just before serving.
Slice cabbage and lettuce into 1/4 inch slices, if you decide to use cabbage and lettuce. In this instance you will probable want to use half lettuce and half cabbage - 1 head total. Place in a large bowl.
Add to bowl bite size chicken chunks and sliced onions.
Heat 1 tsps oil to small skillet and roast almonds. Drain on paper towel and set aside.
Heat 2 - 3 tbsp oil in same skillet until hot. Break rice noodles into 1 - 1 1/2 pieces and slowly add in extra small batches (perhaps 5 or 6 at a time) to hot oil. The noodles will only take a couple of seconds before they expand in size and puff out. Watch these very closely.
Once the noodles are fried remove immedately with slotted spoon remove immediately and drain on paper towel. Noodles will start to brown if they as they cook. You want the noodles to remain white, if at all possible.
Once the noodles are all cooked, whisk the refrigerated dressing until mixture is thoroughly mixed. Since everyone has different tastes add half the salad dressing to the salad. Add additional dressing as you deem fit. (My daughters like double dressing so I will often mix up double the salad dressing.).