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1
In a wok or small saucepan, heat the oil to 375F (190C).
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2
Pull noodles apart into 4 small batches.
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3
Add 1 small handful at a time into the hot oil.
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4
They should puff within a few seconds.
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5
If they do not, the oil is not hot enough.
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6
With chopsticks or tongs, remove noodles and drain on paper towel.
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7
Repeat with the remaining noodles.
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8
Lightly crumble noodles.
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9
In a small bowl, blend thoroughly the mustard, water, sugar and salt; set aside for at least 10 minutes.
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10
Open the cavity of the roast chicken; pour out the juices and add them to any juices accompanying the chicken.
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11
Strain and degrease the juice.
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12
Mix 4 tablespoons of the strained juice with soy sauce, vinegar and sesame oil; set aside.
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13
Remove the chicken meat from the bones.
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14
Hand shred by tearing the meat into 1/4 by-2-inch-long shreds.
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15
Cut skin into 1 1/2-inch long thin slivers.
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16
In a large bowl mix together the skin, chicken and reserved mustard mixture.
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17
Add the green onions, coriander, sesame seeds and reserved roasting juice mixture; toss together like a salad.
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18
Just before serving, add lettuce and cashews; toss together.
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19
Arrange over a bed of crumbled rice stick noodles.
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20
Serve at room temperature.
