2 c  Peanut or vegetable oil

      2 oz Rice stick noodles

      1 tb Dry spicy mustard

  1 1/2 tb Water

      1 pn Sugar

      1 pn Salt

      1    Roast Chicken

           - Deli (Cantonese-style)
           - left whole
      4 tb Roast chicken juices

      2 ts Soy sauce

      1 tb Vinegar

      1 ts Asian sesame oil

      4    Green onions

           - mostly white section,
           - cut into
           - 2" long fine shreds
      1 bn Fresh coriander leaves

      2 tb Toasted sesame seeds

      6 c  Shredded iceberg lettuce

           -=OR=- Romaine lettuce
      1 c  Roasted cashews

  IN A WOK OR SMALL SAUCEPAN heat the oil to 375F. Pull noodles apart into 4
  small batches. Add 1 small handful at a time into the hot oil. They should
  puff within a few seconds. If they do not, the oil is not hot enough. With
  chopsticks or tongs, remove noodles and drain on paper towel. Repeat with
  the remaining noodles. Lightly crumble noodles. Makes about 4 cups. In a
  small bowl, blend thoroughly the mustard, water, sugar and salt; set aside
  for at least 10 minutes. Open the cavity of the roast chicken; pour out the
  juices and add them to any juices accompanying the chicken. Strain and
  degrease the juice. Mix 4 tablespoons of the strained juice with soy sauce,
  vinegar and sesame oil; set aside. Remove the chicken meat from the bones.
  Hand shred by tearing the meat into 1/4-by-2-inch-long shreds. Cut skin
  into 1 1/2-inch long thin slivers. In a large bowl mix together the skin,
  chicken and reserved mustard mixture. Add the green onions, coriander,
  sesame seeds and reserved roasting juice mixture; toss together like a
  salad. Just before serving, add lettuce and cashews; toss together. Arrange
  over a bed of crumbled rice stick noodles. Serve at room temperature.