Chinese Chicken Salad

• vegetable oil (for deep frying)
• 2 oz. Maifun (rice stick noodles)
• 6 Tbsp. rice vinegar
• 2 1/2 Tbsp. soy sauce
• 3 cloves garlic, minced
• 2 tsp. Wasabi powder
• 1/2 tsp. dried crushed red pepper
• 3/4 c. peanut oil
• 3 Tbsp. sesame oil
• 1 1/2 lb. chicken breast, boned, skinned and cut crosswise 1/2-inch strips
• 1 head romaine lettuce (torn bite-size)
• 1 each red and green pepper, julienned
• 1/4 c. chopped fresh cilantro, basil and mint leaves

1. Heat oil to 350u0b0.
2. Add noodles.
3. Cook 5 seconds until puffed and crisp.
4. Drain.
5. Whisk next 7 ingredients.
6. Add oil gradually. Heat 1/2 of this mixture over high heat.
7. Add chicken and saute until done, about 5 minutes.
8. Transfer to bowl and refrigerate until well chilled, 1 hour or more.
9. Combine noodles, chicken and rest of ingredients.
10. Toss with enough of remaining dressing to season to taste.
11. Divide on six salad plates and serve.

vegetable oil, maifun, rice vinegar, soy sauce, garlic, wasabi powder, red pepper, peanut oil, sesame oil, chicken breast, romaine lettuce, red, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348585 (may not work)