COOKING WITH MY MOM: Her Famous Chinese Chicken Salad Recipe

Set a saucepan on medium heat.

Add 4 tablespoons of sugar to the saucepan.

Pour in 4 tablespoons of rice vinegar.

Add 1/2 teaspoon of low sodium soy sauce.

Add 1 1/2 teaspoons of salt, adjusting for previously salted chicken.

Stir the mixture until the sugar melts (about 1-2 minutes).

Remove from heat and pour the mixture into a mason jar.

Add 1/2 cup of avocado oil to the vinegar mixture.

Add black pepper to taste (approximately 1/2 teaspoon).

Whisk the dressing in the mason jar and let it cool.

Prepare the rice noodles by using about 1/4 of an 8 oz package (approximately 2 oz).

Heat oil in a pan to about half an inch deep on medium heat.

Test the oil with a noodle to ensure it's hot enough.

Fry the rice noodles until golden brown and crispy, about 1-2 minutes each batch.

Transfer the fried noodles to a tray lined with paper towels to drain excess oil.

Equipment Needed

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