1/3 lb. rice sticks (noodles)
2 chicken breasts of 1 chicken
1 sm. head lettuce, shredded
3 green onions, shredded
1 c. celery, sliced
1 sm. cucumber, peeled, seeds removed & sliced
3 tbsp. toasted sesame seeds
3 tbsp. toasted slivered almonds

DRESSING:

6 tbsp. sugar
7 tbsp. rice vinegar
2 tsp. salt
1/4 tsp. white pepper
1/4 tsp. Chinese 5 spice powder
1 tsp. lemon juice
1/4 c. vegetable oil

Break apart rice noodles and deep fry small clumps at a time in very hot oil (about 375 degrees). Noodles will fry within seconds and will puff up white and crisp when done. Immediately remove from oil and set on paper towels to drain. These can be fried in advance and stored in a plastic bag.

Mix dressing ingredients in a jar and shake well to mix.

Steam the chicken breast 20 minutes. Cool, then shred with your fingers. Mix 2 tablespoons of dressing with chicken to flavor; set aside.

Just before serving, lightly mix half of the fried noodles, vegetables, chicken, sesame seeds, almonds with half of the dressing. Mix together the other half of the salad when you're ready for it so it won't get wilted.