HAPPY THANKSGIVING FOLKS!
You won't regret whipping up a batch of this (heck, it might even work with leftover turkey). But note the preserved ginger is important in this recipe (the mushroom soy not so much). If you can't find it, or just want to wuff up a small quantity of it for this recipe, it is discussed in the online posting
4 won ton wrappers, cut in strips (optional)
Oil for deep frying
1/2 ounce rice noodles
1 1/3 cups shredded cooked chicken breast
3 cups shredded lettuce
1 tablespoon shredded preserved red ginger
1/4 cup shredded carrot
1/2 cup shredded cabbage
3 tablespoons sesame seeds
Heat oil to 375 degrees. Fry won tons just until golden brown and crisp. Drain. Fry rice noodles until white and puffed. Drain and cool.
Place chicken in large bowl. Top with lettuce, ginger, carrot, cabbage, won ton, noodles and sesame seeds. Pour 1/4 cup or more Dressing (below) over salad and toss to coat ingredients well. (Reserve remaining Dressing for future use.) Makes 2 to 4 servings.
1 cup sugar
3/4 cup vinegar
Juice of 1 lemon
2 teaspoons mushroom soy sauce
1/2 teaspoon salt
Blend together sugar, vinegar, lemon juice, soy sauce and salt.