Asian Chicken Salad
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
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
1. In tightly covered container, shake all dressing ingredients until well blended.
2. Heat oil (1 inch) in 4-quart Dutch oven to 425ºF. Fry one-fourth of the noodles at a time in oil about 5 seconds, turning once, until puffed; drain.