Mom's Chinese Chicken Salad

Ingredients:

• Maifung noodles

• High smoking oil such as avocado, peanut etc.

• Shredded Iceberg Lettuce (yeah I know but it was the 90’s)

• Green onions sliced in rounds

• Mandarin oranges in water (or fresh cuties that have been supremed)

• Boiled and shredded chicken breasts salted and peppered

• Sliced Almonds, toasted

• Sesame seeds (could use white but black is so pretttyyyyy)

Sesame dressing

• 3 tablespoons Soy sauce

• 1 tablespoon Toasted sesame oil

• ½ teaspoon Pepper (or to taste, I like a lot of fresh cracked pepper in mine)

• 1 teaspoon Grated ginger (my mom always used the jarred pureed kind)

• 1 teaspoon Grated garlic (again, my mom always used the jarred pureed kind)

• 3 tablespoons Rice vinegar

• 1 tbsp brown sugar or other liquid sweetener of choice

• Optional: teaspoon hot chili oil

Instructions:

1. Boil chicken in salted water for around 20 minutes

2. Remove from water and shred using two forks

3. Salt and pepper chicken while still a little wet so it gets in there

4. Heat oil in a wok or large deep sided pan

5. Add noodles, broken up into 3-4” chunks, in batches to oil until crisped/puffed but not burnt!

   1. These will require constant attention.

   2. Reserve noodles separately from everything else until ready to serve

6. After you have finished popping noodles, shred cabbage into desired size

7. Julienne carrot

8. Cut green onion

9. Supreme cuties if using fresh

10. Toast almonds in a dry pan until desired toasted-ness

    1. Watch these, they go from not toasted to blackened soooo fast when not being watched

11. Make dressing in a separate container and reserve until ready to serve

12. Toss cabbage, carrot, green onion, almonds, sesame seeds, and chicken all together until pretty equally mixed.

13. Add oranges, dressing, and noodles and enjoy!