2 cups peanut or vegetable oil
2 oz rice stick noodles
1 tbsp dry spicy mustard
1 tbsp water
1 tsp sugar
1 tsp salt
1 roast chicken
Whole deli (Cantonese-style)
4 tbsp roast chicken juices
2 tsp Soya sauce
1 tbsp vinegar
1 tsp Asian sesame oil
4 green onions, mostly white section, cut into 2" long fine shreds
1 bunch fresh coriander leaves
2 tbsp toasted sesame seeds
6 cups shredded iceberg lettuce or romaine lettuce
1 cup roasted cashews

Cantonese Chicken Salad With Cashews

1. In a wok or small saucepan heat the oil to 375 F. Pull noodles apart into 4 small batches. Add 1 small handful at a time into the hot oil. They should puff within a few seconds.
2. If they do not, the oil is not hot enough. With chopsticks or tongs, remove noodles and drain on paper towel. Repeat with the remaining noodles. Lightly crumble noodles. Make about 4 cups.
3. In a small bowl, blend thoroughly the mustard, water, sugar and salt and set aside for at least 10 minutes.
4. Open the cavity of the roast chicken, pour out the juices and add them to any juices accompanying the chicken. Strain and degrease the juice.
5. Mix 4 tbsp of the strained juice with soy sauce, vinegar and sesame oil and set aside. Remove the chicken meat from the bones.
6. Hand shred by tearing the meat into 1/4-by-2-inch-long shreds. Cut skin into 1 1/2-inch long thin slivers.
7. In a large bowl mix together the skin, chicken and reserved mustard mixture. Add the green onions, coriander, sesame seeds and reserved roasting juice mixture and toss together like a salad.
8. Just before serving, add lettuce and cashews and toss together. Arrange over a bed of crumbled rice stick noodles. Serve at room temperature.