Prepare stir-fry per instructions on package, omitting sauce. Place in a bowl and refrigerate 30 minutes, or until cold. Set sauce packet aside.
In a large bowl combine cabbage, almonds, sesame seeds and scallions.
Place rice wine vinegar, sesame oil, sugar, sauce from packet and salt and pepper, to taste, into a blender. Blend for 15 seconds.
Add chilled chicken stir-fry to cabbage and mix in desired amount of dressing. Serve immediately with crispy noodles.
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