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1
Heat to desolve in a small sauce pan sugar, salt and vinegar.
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2
Add to liquid pepper, peanut oil and sesame oil.
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3
Mix well and refrigerate until just before serving.
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4
Slice cabbage and lettuce into 1/4 inch slices, if you decide to use cabbage and lettuce.
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5
In this instance you will probable want to use half lettuce and half cabbage - 1 head total.
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6
Place in a large bowl.
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7
Add to bowl bite size chicken chunks and sliced onions.
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8
Heat 1 tsps oil to small skillet and roast almonds.
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9
Drain on paper towel and set aside.
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10
Heat 2 - 3 tbsp oil in same skillet until hot.
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11
Break rice noodles into 1 - 1 1/2 pieces and slowly add in extra small batches (perhaps 5 or 6 at a time) to hot oil.
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12
The noodles will only take a couple of seconds before they expand in size and puff out.
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13
Watch these very closely.
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14
Once the noodles are fried remove immedately with slotted spoon remove immediately and drain on paper towel.
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15
Noodles will start to brown if they as they cook.
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16
You want the noodles to remain white, if at all possible.
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17
Once the noodles are all cooked, whisk the refrigerated dressing until mixture is thoroughly mixed.
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18
Since everyone has different tastes add half the salad dressing to the salad.
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19
Add additional dressing as you deem fit.
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20
(My daughters like double dressing so I will often mix up double the salad dressing.
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21
).
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22
Toss salad with dressing.
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23
Top salad with fried noodles and sesame seeds.
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24
Serve salad immediately.
