1 1/2 - 2 chicken breasts
3/4 pkg. meifun noodles, fried
Sliced toasted almonds
1 tbsp. toasted sesame seeds
Shredded lettuce

DRESSING:

1/2 c. oil
1/4 c. sugar
1 tsp. salt
1 tsp. Accent
1/4 tsp. black pepper
1/4 c. white vinegar

Cook chicken breast in water with salt, Accent and piece of ginger root. Simmer. Cool. Strip chicken by hand into small pieces.

Deep fry meifun in hot oil. Must have hot enough so that upon dropping in the meifun, it will expand quickly. It should be pure white. Drain on several layers of paper towel. Combine all ingredients and top with dressing. Toss and serve.