Yield: 24 3-cup servings.
as needed, cooking oil
4 oz. saifun noodles (bean threads)
3 heads iceberg lettuce, shredded ½" thick
4½ quarts cooked chicken breast, cut or torn into strips
3½ quarts Mann's Stringless Sugar Snap Peas
3 quarts Mann's Broccoli Cole Slaw
3 cups scallions (12 scallions), finely sliced
3 cups cilantro, coarsely chopped
3 cups roasted, salted cashew pieces
8 oz. fresh ginger
4½ cups light corn syrup
3 cups Aji-Mirin sweet cooking rice wine
1½ cups rice wine vinegar
¾ cups brown sugar, solid-packed
3 Tbsp. sesame oil
In large skillet or wok, pour cooking oil to about 2” deep an heat to 375°F to 400°F. Add saifun noodles and cook for just a second or two, until they puff up. (You may have to do two batches.) Remove and drain on paper towels.
While saifun cools, combine lettuce, chicken, sugar snap peas, broccoli cole slaw, scallions and cilantro in large bowl. When saifun is cool enough to handle, add it to bowl. Gently stir ingredients together.
For dressing: Puree ingredients together in food processor.
To serve: Toss 3 cups salad with ¼ cup dressing. Garnish with 2 Tbsp. cashews and serve.