Chinese Chicken Salad

  • 3 Tbsp vinegar
  • 2 Tbsp bottled oyster sauce
  • 1 Tbsp soy sauce
  • 1 clove garlic, minced
  • 1/2 tsp finely crushed dried red chili pepper
  • 1 tsp cornstarch
  • 1/4 cup coffee liqueur (i.e. Kahlau, Kamora – it’s cheaper)
  • vegetable oil for frying noodles
  • 7oz rice stick noodles
  • 1 Tbsp sesame oil
  • 1 can (8oz) water chestnuts, drained and chopped
  • 6 green onions, chopped, (about 3/4 cup)
  • 1/3 cup chopped fresh cilantro
  • 3 cups cooked chicken, coarsely shredded
  • 3 qts. crisp-cold iceberg lettuce, shredded

Blend all of the first 7 ingredients and set aside.  In deep skillet, heat 2″ oil until hot.  Drop in noodles and cook a few seconds until golden brown.  Drain on paper towels.  In second large skillet, heat sesame oil.  Add water chestnuts, green onions and cilantro; stir-fry a few seconds, Stir in wet mixture and bring to a boil.  Then simmer until thickened.  Add chicken, remove from heat.  In large bowl, toss chicken mixture with lettuce together lightly.  Spoon on bed of noodles.

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