Martin Yan - Chinese Chicken Salad

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Chinese Chicken Salad

Makes: 4 servings

Ingredients:

4 cups shredded iceberg lettuce
1 cup shredded cooked chicken
1/2 cucumber, peeled, seeded, and cut into matchstick pieces
1 small carrot, cut into matchstick pieces
1/4 cup fresh bean sprouts
2 Tbsps. shredded pickled ginger(optional)
For the dressing:
3 Tbsps. vegetable oil
1 tsp. minced fresh ginger
1 clove garlic, minced
2 green onions, cut into 1-inch pieces
1/4 cup rice vinegar
3 Tbsps. soy sauce
1 Tbsp. honey
1 tsp. sesame oil
1 tsp. chili oil
1/8 tsp. ground white pepper
1 oz. rice stick noodles, broken in half
1/2 cup sliced almonds, toasted

Cooking:

1. Combine salad ingredients in a large salad bowl and toss well. Cover and refrigerate.

2. Place a small saucepan over medium-high heat until hot. Add 3 tablespoons oil, swirling to coat sides. Add ginger, garlic, and green onions; cook, stirring for 1 minute. Add vinegar, soy sauce, honey, sesame oil, chili oil, and white pepper. Cook, stir until mixture comes to a boil. Remove from heat and set aside.

3. Add oil to a depth of 2 inches in a wok or wide pot. Place over high heat until oil reaches about 375 degrees F. Add half of the rice stick noodles and deep-fry for about 5 seconds or until they puff and expand. Turn over and cook other side. Lift out and drain on paper towels. Repeat process with remaining noodles.

4. Drizzle dressing over salad; toss until well mixed. Just before serving, mix noodles and toasted almonds into salad. Serve at once, while noodles are still crisp.