Ingredients
2 tablespoons brown sugar
1 teaspoon soy sauce
1 tablespoon sesame oil, optional
¼ cup vegetable oil
3 tables rice vinegar
1 8 ounce package dried Chinese rice noodles
1 head iceberg lettuce, rinsed, dried, and chopped
4 boneless chicken breasts, cooked, and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted
1 box Azteca® salad shells
Directions
- Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
- To prepare noodles, heat a skillet with a few tablespoons of oil.
- In batches, crack a handful of the uncooked noodles straight into hot pan and fry.
- Cook in batches, as noodles will puff up in the skillet.
- As they begin to puff up, remove and drain onto paper towel.
- Place cooked noodles in bowl and combine with dressing mixture.
- In a large bowl combine the iceberg lettuce, chicken, green onions and toasted sesame seeds.
- Let chill about 10 minutes.
- Prepare Azteca® salad shells per directions.
- To serve, combine noodles with chicken mixture and add to salad bowl. Pour additional dressing over top, toss and serve immediately.
