1/3 c. olive oil

¼ c. white wine vinegar

1 T. local honey

2 t. soy sauce

½ t. ground black pepper

½ t. ground ginger

Shake all ingredients in a tightly covered container and refrigerate at least 2 hours

 

1 package (3 ¾ oz) cellophane noodles (bean threads)

Oil for frying noodles

½ head romaine lettuce, sliced into ½ inch strips

3 c. cooked chicken, chopped or shredded

1 medium local carrot, shredded

8 local green onions, chopped with tops

1 T. toasted sesame seed

 

Do Ahead tip: Noodles can be deep fried and stored in an airtight container up to 5 days. These are great fun for kids to watch fry. Pour at least 3 inches of oil in 2 quart saucepan and heat on high until a test noodle crackles and puffs quickly. Put ¼ of the noodles in to fry at a time. Turn once. Takes about 5 seconds to cook. Drain on paper towels.

 

Put lettuce, chicken, carrots and onions in a big salad bowl. Pour ginger dressing over top. Toss with half of the fried noodles. Arrange remaining noodles on individual plates, top with salad and sprinkle with sesame seeds.