About this recipe: This is a crunchy, wonderfully satisfying salad that is fab with grilled chicken leftover from yesterday's barbecue. The dressing is sweet and sour, mingling brown sugar with soy sauce and rice vinegar. Fried rice noddles add the crunch.
Used different ingredients. LOVE IT, LOVE IT, LOVE IT!! I didn't have any noodles on hand so to add the crunch I toped with roasted slivered almonds and thin sliced radishes. Will definately be making this one again as it is salad season in the garden. - 15 Jun 2009
Really nice!! I used quorn instead of chicken and it tasted lovely. I usually don't like those types of dressings but i'm glad I risked it - 13 Aug 2015
This is absolutely one of my favorite salad recipes! I have made this many times and tweek this depending on what I have on hand. I usually shred one carrot, add some celery, cucumber, cilantro, bean sprouts, mandarin oranges, and fresh button mushrooms. The fried noodles found in a can are easier than frying your own... or sometimes I add some slivered almonds to add a bit of crunch. Also, instead of using iceberg, I prefer to use romaine/spinach or a spring green mix. The dressing is absolutely delicious but I usually halve the amount of oil used in the recipe to make it healthier; doesn't make a difference! I've made this both with seasoned and unseasoned rice vinegar and I prefer the seasoned one in this recipe. Definitely a keeper! - 20 Mar 2008 (Review from Allrecipes US | Canada)