1/3 py mei fun (rice noodles)
2 chicken breasts
1 head lettuce (shredded into 1/2 slices)
3 green onions (cut into 1/2 slices)
1 c. celery, thinly sliced
1 sm. cucumber (or zucchini) thinly slied
3 tbsp. toasted sesame seeds
3 tbsp. toasted almonds, slivered

DRESSING:

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

Break noodles apart and deep fry a small amount at a time. They will puff up in size and be done in a few seconds. When they are brown they are too well done). Drain on brown paper and set aside. Mix dressing all together in blender, shake well, set aside. Steam chicken breasts 20 minutes. Cool and shred. Mix with a few tbsp. dressing (be generous) and set aside. Cut lettuce up. Just before serving, lightly mix fried noodles, vegetables, chicken, sesame seeds and almonds. Pour dressing over and mix again. serves 4 to 6.