2 tablespoons brown sugar2 teaspoons soy sauce1 tablespoon sesame oil (optional)¼ cup vegetable or olive oil3 tablespoons rice vinegar1 (8ounce) package rice noodles1 ruffled red and green lettuce4 Boneless chicken breasts without skin, cooked and chopped1 can mandarin oranges, drained and cut into small chunks4 green onions (chopped)1 1/2 tablespoons sesame seeds, toasted
Combine brown sugar, soy sauce, sesame oil, vegetable oil, and rice vinegar. Shake and mix well and let sit for flavors to mingle.
Cook rice noodles- Heat a wok with a few tablespoons of oil. Break off a little bit of the rice noodles and add them to the skillet and fry them (they will puff up so only add a few at a time). As the rice noodles begin to puff up, remove from the wok and drain on paper towels. Note: undercooked noodles will be tough to eat. .
Toss together the ruffled lettuce, cooked chicken, mandarin oranges, green onions and toasted sesame seeds. Chill for 10-15 minutes in the refrigerator. Just before serving add the rice noodles. Serve with dressing.