1. Heat vegetable oil (1 inch) in wok or 3-quart saucepan to 425. Fry one-fourth of the noodles at a time in oil about 5 seconds, turning once, until puffed; drain on paper towels.
2. Place half of the noodles, the chicken, lettuce, carrot and shoestring potatoes in large bowl. Sprinkle with sesame seed.
3. Mix remaining ingredients except onion. Pour over chicken mixture. Top with remaining noodles and the onion. Toss before serving. Cover and refrigerate any remaining salad.
Wine Pairing(s)
Stoneleigh Sauvignon Blanc
Chateau de la Genaiserie Coteaux Du Layon St Aubin
Isabel Sauvignon Blanc
Francois Chidaine Clos Baudoin
Val de Loire Clos Roche Blanche
Opihi Pinot Gris
Thomas & Fils 'La Crele' Sancerre
Goldwater 'New Dog' Sauvignon Blanc
De Redcliffe Sauvignon Blanc
Sacred Hill 'Whitecliff' Sauvignon Blanc
Calories From Fat 222 Protein 22 Total Fat 24 Carbohydrates 29
Calories 429 Dietary Fiber 3 Calcium 64 Iron 2 Sodium 366 Vitamin A 999 Vitamin C 7 Cholesterol 73
This recipe has been added to the following public cookbooks:
Shirl's Kitchen
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
You'll love these smart, savvy, savory recipes from the Grocery Shopping Network. Collect your faves by creating a cookbook.
ADVERTISEMENT
