---------- Recipe via Meal-Master (tm) v8.02
  Categories: Oriental, Salads, Poultry
       Yield: 6 servings
       2 c  Peanut or vegetable oil
       2 oz Rice stick noodles
       1 tb Dry spicy mustard
   1 1/2 tb Water
       1 pn Sugar
       1 pn Salt
       1    Roast Chicken
            - Deli (Cantonese-style)
            - left whole
       4 tb Roast chicken juices
       2 ts Soy sauce
       1 tb Vinegar
       1 ts Asian sesame oil
       4    Green onions
            - mostly white section,
            - cut into
            - 2 long fine shreds
       1 bn Fresh coriander leaves
       2 tb Toasted sesame seeds
       6 c  Shredded iceberg lettuce
            -=OR=- Romaine lettuce
       1 c  Roasted cashews
   IN A WOK OR SMALL SAUCEPAN heat the oil to 375F. 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. 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. Makes about 4 cups.
   In a small bowl, blend thoroughly the mustard, water,
   sugar and salt; set aside for at least 10 minutes.
   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. Mix 4
   tablespoons of the strained juice with soy sauce,
   vinegar and sesame oil; set aside. Remove the chicken
   meat from the bones. Hand shred by tearing the meat
   into 1/4-by-2-inch-long shreds. Cut skin into 1
   1/2-inch long thin slivers. 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; toss together
   like a salad. Just before serving, add lettuce and
   cashews; toss together. Arrange over a bed of crumbled
   rice stick noodles. Serve at room temperature.