The day before: Steam the chicken breasts until cooked through, about 20 to 30 minutes.
While they are steaming, mix together the dressing ingredients (if you have a hand blender, emulsify them) and set aside.
When chicken breasts halves are just cool enough to handle, shred them and place in a zip-loc bag.
Pour dressing over the chicken.
Press as much air as possible out of the bag and marinate overnight (in the refrigerator), turning over once or twice.
Toast the almonds and sesame seeds in separate pans in a 300? oven until evenly browned.
Stir them often and watch carefully as they both burn quickly.
Cool and store in the refrigerator.
The next day: In a small pot, heat 1 1/2- 2 inches oil until very hot.
Drop in small amounts of Mai Fun noodles and watch them puff up!
(takes about a second).
Remove with a slotted spoon and drain well on paper towels.
Do this just before serving if at all possible.
(If it's necessary to do ahead of time, let the puffed noodles cool completely and store in a ziploc bag or other air-tight container till ready to serve.) Put lettuce and scallions in a large bowl.
Pour chicken and dressing over lettuce.
Add oranges, almonds and sesame and toss to mix well.
Top with Mai Fun noodles and serve.
Ingredients:
1 head romaine lettuce, torn,washed and dried
2 chicken breast halves
1 bunch scallions, chopped
1/2 cup slivered almonds, toasted
1/4 cup sesame seeds, toasted
1 (11 ounce) cans mandarin oranges, drained
1 1/4 ounces packages mai fun rice noodles ( Sai Fun bean noodles also works if you can't find Mai Fun)
canola oil, for frying the mai fun noodles
3 -6 tablespoons sugar ( to your taste, I use about 3 T.)
1 teaspoon salt
1 lemons, juice of
1/2 teaspoon fresh ground pepper
4 tablespoons rice vinegar
1/4 cup canola oil, not olive oil
Steps/Methods:
The day before: Steam the chicken breasts until cooked through, about 20 to 30 minutes.
While they are steaming, mix together the dressing ingredients (if you have a hand blender, emulsify them) and set aside.
When chicken breasts halves are just cool enough to handle, shred them and place in a zip-loc bag.
Pour dressing over the chicken.
Press as much air as possible out of the bag and marinate overnight (in the refrigerator), turning over once or twice.
Toast the almonds and sesame seeds in separate pans in a 300? oven until evenly browned.
Stir them often and watch carefully as they both burn quickly.
Cool and store in the refrigerator.
The next day: In a small pot, heat 1 1/2- 2 inches oil until very hot.
Drop in small amounts of Mai Fun noodles and watch them puff up!
(takes about a second).
Remove with a slotted spoon and drain well on paper towels.
Do this just before serving if at all possible.
(If it's necessary to do ahead of time, let the puffed noodles cool completely and store in a ziploc bag or other air-tight container till ready to serve.) Put lettuce and scallions in a large bowl.
Pour chicken and dressing over lettuce.
Add oranges, almonds and sesame and toss to mix well.
Top with Mai Fun noodles and serve.
