LEE ANN CHIN'S COLD CHICKEN AND FUN SEE SALAD

This recipe is from the 80's when we lived and Minnesota and used to frequent Leeann Chin's restaurants and I even own her cookbook. This was very good we had to fry the noodle part a few times as we kept burning them. Be sure to get oil hot -drop a single piece of noodle in to test it should puff immediately. Also do very small amounts at a time - it will make it much easier.

Vegetable oil

2 oz cellophane (bean thread) noodles

1 t vegetable oil

1 egg, slightly beaten

1 T sesame seeds

3 cups cooked chicken, shredded

1/2 head lettuce, shredded

1 carrot, shredded

3 T Hoisin sauce

2 T wine vinegar

2 t sugar

2 t soy sauce, light 

2 t sesame oil

Heat 1 inch of vegetable oil in wok to 425 degrees. Fry the noodles, 1/4 at a time, about 5 seconds or until puffed, turning once; drain on paper towels. Wash and thoroughly dry wok.

Reheat wok add  1 t vegetable oil - rotate wok to coat side. Add egg -rotate wok to coat bottom with egg. Fry egg until firm, turning once about 10 seconds.

Remove egg from wok and cut into thin strips.

Add sesame seeds to wok - turn off heat - cook and stir until light brown. Drain on paper towel.

Place chicken, lettuce, carrot and egg strips in large bowl; sprinkle with sesame seed.

Mix Hoisin sauce, vinegar, sugar, sesame oil and soy sauce. Pour sauce over chicken and vegetables; top with noodles. Toss before serving.