1. In a wok or small sauce pan heat the oil to 375F Pull noodles apart into 4 small batches.
2. Add 1 small handful at a time into the hot oil.
3. They should puff within a few seconds. If they do not, the oil is not hot enough.
4. With chopsticks or tongs, remove noodles and drain on paper towel.
5. Repeat with the remaining noodles. Lightly crumble noodles.
6. Makes about 4 cups. In a small bowl, blend thoroughly the mustard, water, sugar and salt; set aside for at least 10 minutes.
7. Open the cavity of the roast chicken; pour out the juices and add them to any juices accompanying the chicken.
8. Strain and degrease the juice. Mix 4 tablespoons of the strained juice with soy sauce, vinegar and sesame oil; set aside.
9. Remove the chicken meat from the bones. Hand shred by tearing the meat into 1/4-by-2-inch-long shreds.
10. Cut skin into 1 1/2-inch long thin slivers. In a large bowl mix together the skin, chicken and reserved mustard mixture.
11. Add the green onions, coriander, sesame seeds and reserved roasting juice mixture; toss together like a salad.
12. Just before serving, add lettuce and cashews; toss together.
13. Arrange over a bed of crumbled rice stick noodles.
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This recipe is low-cholesterol with 14mg per serving
This recipe is high in Vitamin A with 89% of your daily recommended intake per serving. This recipe is high in Vitamin C with 28% of your daily recommended intake per serving. This recipe is high in Vitamin E with 36% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Wheat, Soy, Tree Nuts, Gluten, MSG, Poultry, Rice, Sulfites, Sesame Seeds, Spring Onion, Natural Sweeteners, Mustard, Vinegar, Cilantro, Onion allergies.