Kat Food

For the fried angel hair:
Vegetable oil for deep-frying
8 ounces fresh angel hair pasta
For the grilled chicken:
1/4 cup good-quality bottled teriyaki sauce
1 1/2 teaspoons olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
4 (5-ounce) boneless, skinless chicken breasts
For the dressing:
1 1/2 cups bottled hoisin sauce
3 ounces red wine vinegar
2 tablespoons Dijon mustard
1 1/2 teaspoons bottled Vietnamese chili sauce (sriracha, see note)
1/2 cup olive oil
2 tablespoons Asian toasted sesame oil
For the salad:
3/4 head iceberg lettuce, cored, rinsed, dried and cut into 1/4-inch-wide strips
3/4 head Romaine lettuce leaves, separated and trimmed, rinsed, dried and cut into 1/8-inch-wide strips
1 cup shredded carrots
1/3 cup sesame seeds, toasted in a dry frying pan over low heat until golden brown, about 30 seconds
1/3 cup minced fresh cilantro
12 large fresh basil leaves, cut crosswise into thin strips
1 1/3 cups thinly sliced green onions (green and white parts), divided