Chinese Chicken Salad

• vegetable oil (for deep frying)
• 2 oz. maifun (rice stock) noodles *
• 6 Tbsp. rice vinegar
• 2 1/2 Tbsp. soy sauce
• 2 garlic cloves, minced
• 2 tsp. wasabi powder *
• 1/2 tsp. dried crushed red pepper
• 3/4 c. peanut oil
• 3 Tbsp. Oriental sesame oil
• 1 1/2 lb. boneless skinless chicken breasts, cut crosswise into 1/2-inch wide strips
• 1 romaine lettuce head, torn into bite-size pieces
• 2 red or green bell peppers, cut into matchstick size strips
• 1/4 c. chopped fresh cilantro
• 1/4 c. chopped fresh basil
• 1/4 c. chopped fresh mint leaves

1. Heat oil in heavy large saucepan to 350u0b0.
2. Add noodles and cook until puffed and crisp, about 5 seconds.
3. Do not let brown. Using slotted spoon, transfer noodles to paper towels.
4. Whisk rice vinegar, soy sauce, garlic, wasabi and red pepper in medium bowl. Gradually whisk in both oils.
5. Heat 1/4 cup dressing in heavy large skillet over high heat.
6. Add chicken and saute until cooked through, about 5 minutes.
7. Transfer chicken to small bowl.
8. Cover and refrigerate until well chilled.
9. (Can be prepared 4 hours ahead.
10. Let noodles stand at room temperature.
11. Keep chicken refrigerated.)
12. Combine noodles, chicken, lettuce, bell peppers and herbs in large bowl.
13. Toss with enough remaining dressing to season to taste.
14. Divide salad among plates and serve.
15. Makes 6 servings.

vegetable oil, maifun, rice vinegar, soy sauce, garlic, wasabi powder, red pepper, peanut oil, sesame oil, chicken breasts, romaine lettuce head, red, fresh cilantro, fresh basil, mint leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=245539 (may not work)