(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 ½ 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
1 egg, slightly beaten
Heat oil; rotate to coat wok.
Add egg, rotate to fry thinly – turn once. Remove from wok, cut into thin
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
½ 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.