SESAME CHICKEN SALAD

2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
¼ cup vegetable or olive oil
3 tablespoons rice vinegar
1 (8ounce) package  rice noodles
1 ruffled red and green lettuce
4 Boneless chicken breasts without skin, cooked and chopped
1 can mandarin oranges, drained and cut into small chunks
4 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.