1/2 tsp. dry mustard
2 tbsp. sugar
2 tsp. soy sauce
1 tbsp. sesame oil
1/4 c. salad oil
3 tbsp. Marukan rice vinegar
Combine these and shake well to make dressing.
Pour salad oil into pan about 3 inches deep. Heat to 375-400 degrees.
Maifun -break into small portions about 3 inches long. Dip a portion into the hot oil, it only will take a few seconds to puff up. Use 2 spoons to turn Maifun over so all noodles cook evenly. Remove as soon as it stops crackling and place on paper towel to drain. Remove all pieces from oil to prevent burning and smoking.
Put shredded lettuce into bowl and add shredded chicken. Top with Maifun and pour dressing over all. Toss lightly. Serve immediately.
