To prepare the chicken marinade, combine the dry sherry, vegetable oil, hoisin sauce, grated ginger, chopped cilantro, sesame oil, 1 teaspoon of dry mustard, and salt in a medium-sized bowl. Mix well. Reserve 1/4 cup of marinade and refrigerate for later use. Place the chicken breasts in the remaining marinade and refrigerate for 2 hours or overnight.

Preheat the oven to 375°F.

Remove the chicken breasts from the marinade and transfer to a baking dish. Bake for about 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F. Pour the reserved 1/4 cup of marinade over the chicken breasts during the last 5 minutes of cooking. Remove from the oven and let cool. Reserve the drippings.

Once cool, shred the chicken as finely as possible.

Skim the fat from the chicken drippings and discard. Mix the remaining drippings with 1 tablespoon of dry mustard. Taste and season with salt if desired. Add the drippings to the shredded chicken and mix well.

Pour the vegetable oil into a medium-sized pot until it reaches a depth of at least 1 1/2 inches. Heat the oil to 375°F. The oil is hot enough when a single rice stick puffs immediately when placed in the oil.

Fry the rice sticks in small batches. When they puff, remove them from the oil and drain on paper towels. Repeat until all the rice sticks have been fried.

Place the shredded chicken, fried noodles, and the rest of the salad ingredients in a large bowl and toss to combine.