Poached Chicken Salad

Directions

1. 1
   Combine salad ingredients in a large serving bowl and toss well.
2. 2
   Cover and refrigerate.
3. 3
   Place a small saucepan over medium-high heat until hot.
4. 4
   Add 3 tablespoons oil, swirling to coat sides.
5. 5
   Add ginger, garlic, and green onions; cook, stirring, for 1 minute.
6. 6
   Add vinegar, soy sauce, honey, chili garlic sauce, and sesame oil.
7. 7
   Cook, stirring, until mixture comes to a boil.
8. 8
   Stir in pickled ginger.
9. 9
   Remove from heat and set aside.
10. 10
    In a wok, heat oil for deep-frying to 350 over medium heat.
11. 11
    Add rice stick noodles and deep-fry for about 5 seconds or until they puff and expand.
12. 12
    Turn over and cook other side.
13. 13
    Lift out and drain on paper towels.
14. 14
    Drizzle dressing over salad; toss until well mixed.
15. 15
    Just before serving, mix noodles and toasted almonds into salad.
16. 16
    Serve at once, while noodles are still crisp.