Dressing:

1/2 c. soy sauce
1/4 c. sesame oil
1/4 c. oil (of your choice)
1/2 c. balsamic vinegar
1 tbsp. grated fresh ginger
1 tbsp. chopped garlic
1/4 tsp. cayenne pepper
1/4 tsp. ground black pepper
2 tbsp. toasted sesame seeds

Salad:

2 cucumbers, seeds removed and chopped
2 carrots, coarsely grated
3 ribs chopped celery
1 head Napa cabbage, chopped (1 to 1.5 lb.)
1 c. almond halves
1 bunch green onions, chopped
2 cooked chicken breasts, cubed
2 pkg. maifun (rice noodles), cooked

Do the Dressing first. Dump everything in a 1-quart bowl and stir.

Toss the vegetables, almonds and chicken together in a large bowl.

Before cooking the maifun, cut the dry noodles with scissors to about 3-inches long. Cook the maifun in boiling water to which 1/4 cup of oil has been added. Stir frequently. The noodles cook in about 3 minutes. Drain the noodles and return them to the cooking pot. Pour the dressing in and stir carefully with a fork separating clumps to coat noodles with the dressing. Add the noodles to the rest of the salad and toss thoroughly. Cover and refrigerate for several hours or overnight.