In a cast iron or heavy-bottom pan, add approximately an 1/4 inch of oil and heat to 350 degrees F (180 degrees C). Once hot, gently drop a handful of the Rice Noodles (2 ounce), pulled apart, into the oil. Quickly flip them once they have puffed - it will only take seconds for them to cook.
Remove the rice sticks and allow them to drain on a paper towel. Continue cooking the remaining rice sticks in this fashion.
In a large pan over medium-high heat, add 1 tablespoon of Canola Oil (to taste). Add the Ground Chicken (1 pound) and sauté until cooked through.
Season with Salt and Pepper (to taste). Remove the chicken and set aside to rest. Keep remaining oil in the pan.
To prepare the stir-fry sauce, mix Low-Sodium Soy Sauce (1/4 cup), Rice Vinegar (2 tablespoon), Sesame Oil (1 tablespoon), Brown Sugar (3 tablespoon), Chinese Hot Mustard (1 tablespoon) and Corn Starch (1 teaspoon) in a medium bowl.
Stir until the ingredients are incorporated and set aside.
Reheat the pan you used to cook the chicken, adding more oil if needed. Add the Garlic (1 clove), Scallion (3), Water Chestnuts (1 cup), and Shiitake Mushroom (8). Sauté about 3 minutes or until warmed through.
Add the stir fry sauce to the pan and sauté for several more minutes.
To prepare the dipping sauce, combine Low-Sodium Soy Sauce (1/4 cup), Rice Vinegar (2 tablespoon), Sesame Oil (1 1/2 tablespoon), and Granulated Sugar (1 1/2 tablespoon) in a heavy saucepan and heat over medium-high heat until the sugar dissolves (do not let it boil).
Remove the pan from heat and add Crushed Red Pepper Flakes (1 teaspoon). Let cool for 5 to 10 minutes. Once cool, add minced Garlic (1 1/2 clove), Worcestershire Sauce (3 tablespoon), and Fresh Ginger (1 tablespoon).
Gently pull off the leaves of the Iceberg Lettuce (1 head) and serve with the chicken, crispy rice sticks, dipping sauce, and extra Chinese hot mustard. Enjoy!