1/2 pkg. maifun rice sticks
3 c. shredded, cooked chicken
1/2 c. chopped green onions
1 large head lettuce, shredded
2 tbsp. toasted sesame seed

Dressing:

1 tsp. dry mustard
3 tbsp. honey
2 tbsp. sugar
2 tbsp. soy sauce
2 tbsp. sesame oil
1/2 c. salad oil
1/2 c. rice vinegar

Break maifun sticks in 3-inch pieces. Deep fry rice sticks in batches at 375°F to 400°F until they puff. Drain. Make dressing. Combine salad ingredients. Add dressing.