How to make it

  • In a wok or small saucepan heat oil to 375.
  • Pull noodles apart into 4 small batches then add 1 small handful at a time into the hot oil.
  • They should puff within a few seconds, if they do not the oil is not hot enough.
  • With chopsticks or tongs remove noodles and drain on paper towels.
  • Repeat with remaining noodles then lightly crumble noodles
  • In small bowl blend thoroughly the mustard, water, sugar and salt.
  • Set aside for at least 10 minutes.
  • Open cavity of chicken and pour out juices and add to any juices accompanying the chicken.
  • Strain and degrease juice.
  • Mix 4 tablespoons of the strained juice with soy sauce, vinegar and sesame oil then set aside.
  • Remove chicken meat from bones then hand shred by tearing meat into long shreds.
  • Cut skin into 1-1/2" long thin slivers.
  • In a large bowl mix together skin, chicken and reserved mustard mixture.
  • Add green onions, coriander, sesame seeds and reserved roasting juice mixture.
  • Toss together like a salad then just before serving add lettuce and cashews and toss together.
  • Arrange over a bed of crumbled rice stick noodles and serve at room temperature.

Reviews & Comments 2

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    " It was excellent "
    momo_55grandma ate it and said...
    wow awonderful recipe thanks buddy
    Was this review helpful? Yes Flag
  • toleliz 12 years ago
    This sounds delicious and wouldn't be too time consuming if you started with a rotisserie chicken from the grocery store. Great post.
    Was this review helpful? Yes Flag

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