3 to 4 boiled chicken breast halves, cubed
1/4 c. sesame seeds
3 to 6 sliced green onions
1/2 c. sliced almonds
1 head iceberg lettuce, shredded
1/2 pkg. Japanese saefun noodles (rice stick noodles)

DRESSING:

4 tbsp. sugar
2 tsp. salt
1/2 tsp. fresh pepper
4 tbsp. vinegar
1/2 tsp. soy sauce
1/2 tsp. dry sherry
6 tbsp. oil

Heat oven to 325 degrees. Toast sesame seeds and almonds until light brown; cool.

In a heavy saucepan, combine all dressing ingredients, except oil. Cook slowly, stirring often, until simmering and sugar has dissolved. Cool. When cool, whisk in oil. Fry noodles, a few at a time, in very hot peanut oil in a wok. They will puff up right away. Remove t drain on paper towels. Right before serving, combine noodles, salad and dressing in a large bowl.