1 Package (3 3/4 oz) Cellophane Noodles
1/2 head shredded Lettuce
3 Cups cut-up, cooked Chicken or turkey
1 Medium Carrot, grated
1/4 Cup sliced Green Onion with tops
1 Tbsp. Sesame Seeds
Prepare Ginger Dressing and refrigerate for 2 hours prior to use.
Heat oil in Dutch oven to 425 °F . Fry 1/4 of the noodles at a time, turning once, until puffed, about 5 seconds and drain.
Pour ginger dressing over lettuce, chicken, carrot & onions in a large bowl. Toss with half of the noodles.
Spoon salad over remaining noodles, sprinkle with sesame seeds.
1/3 Cup Vegetable Oil
1/4 Cup White Wine Vinegar
1 Tbsp. Sugar
2 tsp. Soy Sauce
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Ground Ginger
Shake all in a tightly covered container.