4 Tbsp. sugar
4 tsp. salt
1/2 c. vinegar
1/2 c. vegetable oil
2 Tbsp. light sesame oil
1 tsp. pepper
Mix ingredients and heat well. Let cool until ready to pour over
1 can water chestnuts, chopped
2 c. cooked chicken, chopped
1 1/2 oz. toasted sesame seeds
1 7-oz. pkg. rice sticks (only use about 1/4 pkg. for small salad,
more if making large salad)
Mix all ingredients except rice sticks. Heat vegetable oil in a
skillet and throw in rice sticks. (They will puff up instantly.)
Immediately remove noodles from skillet and mix into the salad.
Pour dressing over all. Serve immediately
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