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Cold Chicken and Fun See
Salads | Poultry

(Makes about 6 servings)

1-2 inches vegetable or peanut oil in wok or frying pan, heated to 425
2 ounces cellophane noodles (bean thread) or rice sticks

Fry ounce at a time, turning once, about 5 seconds. Drain on paper towels. Fried noodles may be stored in airtight container up to 5 days. 

1 teaspoon vegetable or peanut oil
1 egg, slightly beaten

Heat oil; rotate to coat wok. Add egg, rotate to fry thinly turn once. Remove from wok, cut into thin strips. 

2-3 cups shredded or finely diced cooked chicken (or use turkey, shrimp or crab)
3 cups shredded Romaine lettuce
1 carrot, shredded or cut into julienne
1 Tablespoon toasted sesame seeds
cup toasted slivered almonds (or use cashews)
3 green onions, slivered lengthwise and cut into 1-1/2 inch pieces

Place chicken, lettuce, carrot, sesame seeds, almonds and onions in large bowl; add egg strips.


1 Tablespoon soy sauce
1 Tablespoon red wine vinegar
2 Tablespoons sesame oil
1 teaspoon sugar (or sugar substitute)
dash Tabasco
1 Tablespoon minced fresh ginger
teaspoon salt
1 Tablespoon Hoisin sauce

Pour sauce over salad. Add noodles just before serving; toss.

(Adapted from LeeAnn Chin)