Four-Crunch Chinese Chicken Salad

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1/4 cup dry mustard

1/2 cup seasoned rice vinegar

1/4 cup soy sauce

2 tablespoons Asian (toasted) sesame oil

1/2 teaspoon Chinese five spice

Salad oil

2 1/2 ounces dried bean thread noodles (saifun)

4 cups shredded skinned cooked chicken (see notes)

2 packages (10 oz. each) Asian salad mix with chow mein noodles (see notes)

1 cup coarsely chopped fresh cilantro

1 cup finely chopped roasted, salted almonds or cashews

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