Ingredients
1/3
cup vegetable oil
1/4
cup white wine vinegar
2
teaspoons soy sauce
1
tablespoon sugar
1/2
teaspoon pepper
1/2
teaspoon ground ginger
1/4
teaspoon salt
Vegetable oil
1
package (5.3 oz) cellophane noodles (bean threads)
1/2
head lettuce, shredded
3
cups cut-up cooked chicken or turkey
4
medium green onions, sliced (1/4 cup)
1
medium carrot, shredded
1
tablespoon sesame seed, toasted
Preparation
In tightly covered container, shake all dressing ingredients until well blended.
Heat oil (1 inch) in 4-quart Dutch oven to 425°F. Fry one-fourth of the noodles at a time in oil about 5 seconds, turning once, until puffed; drain.
In large bowl, mix lettuce, chicken, onions and carrot. Pour dressing over salad. Add half of noodles; toss. On serving plates, spoon salad over remaining noodles. Sprinkle with sesame seed.
