Not Oriental food exactly, but a good Occidental (Western) riff-
4 chicken thighs, roasted w salt and pepper
4 cups shredded Romaine lettuce
1 cup celery slices
1/2 cup diced red bell pepper
1/2 cup carrot curls
1/2 cup snow peas or cooked, shelled soy beans
1/4 cup clementine sections
1/4 cup bamboo shoots and/or water chestnuts
3 tablespoons sliced almonds
1 inch bundle rice stick noodles
Oil for frying
1/2 teaspoon freshly grated ginger
1/2 teaspoon orange zest
1 1/2 tablespoons orange juice
3 tablespoons rice vinegar
2 tablespoons soy sauce (gluten free if desired)
1 teaspoon honey
1/2 teaspoon toasted sesame oil
2 tablespoons almond oil
1 teaspoon instant clear gel (optional)
Remove meat from chicken thighs and chop roughly. Mix produce together with chicken in a serving bowl. Heat oil to about 350 degrees. Drop portions of the rice noodles into hot oil and remove as soon as they have puffed up. Drain on a paper towel. Whisk dressing ingredients together and toss with salad and almonds. Top with fried noodles and serve.
Hints: Use chicken breast if you like. Roasting with the skin and bones will yield a more flavorful result. Any left over chicken or turkey will work great. Make carrot curls by pulling a vegetable peeler lengthwise down a whole carrot. Using canned mandarin oranges is an option instead of the clementine sections. For sure you should use the ingredients you have on hand, omit or add veggies you desire and change the rice noodles to canned chow mien noodles if that is more convenient or desirable to you and your family. The instant clear gel is a modified corn starch and is available at health food stores. It serves as a thickener and will not change the flavor at all. Once the salad is dressed, it will begin to wilt, so serve immediately.
I love ordering these type of salads when I eat out. Making something at home that you love to order when you eat out is really nice. You save money and feel so competent at the same time!