Asian Ramen Salad With Chicken Food

RAMEN NOODLE ORIENTAL CHICKEN SALAD RECIPE

Steps:

• In a small bowl, whisk together vegetable oil, rice vinegar, sugar, salt and pepper. Cover and store in fridge until before serving.
• In a large bowl, combine cooked chicken, cabbage and sunflower seeds; set aside. In a pan over medium heat, warm up vegetable oil. Add Top Ramen noodles (without flavor packets) and cook until slightly brown. Add slivered almonds to the ramen and continue stirring over heat until golden brown. Once cool, add ramen mixture to the chicken/cabbage mixture and stir to combine.
• Add dressing that you set aside and toss to coat before serving to avoid the noodles getting soggy.

ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES

Steps:

• Prepare dressing and set aside.
• Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
• Once noodles have begun to slightly brown, add slivered almonds.
• If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
• Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
• Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
• Add the ramen/almond mixture and stir well.
• Add dressing and stir to coat.
• I generally prepare the dressing right before serving.
• If it sits in the refrigerator too long, it gets very thick and won't remix well.
• Also, this amount of dressing is just the right amount to give the salad a good coating.
• If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
• If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.

ORIENTAL RAMEN SALAD WITH CHICKEN

Steps:

• Melt butter over medium heat, add Ramen noodles and sliced almonds. Toast through until light golden brown. Set aside to cool.
• Mix all sauce ingredients until well combined.
• Add shredded cabbage, chicken, green onions, and ramen/almond mixture to large bowl.
• Pour sauce over cabbage mixture and toss until well combined.
• Cover and refrigerate for at least 2-3 hours before serving.

ASIAN RAMEN SALAD WITH CHICKEN

Steps:

• Place crushed ramen noodles, sunflower seeds, and slivered almonds in a large flat-bottomed skillet or your wok.
• Toast over low heat, stirring to keep contents from burning, and removing from heat just when they have started to change color.
• Allow them to cool.
• In a large salad bowl, mix together cabbage, onions, chicken, water chestnuts, snow peas, carrots, and toasted noodles and nuts.
• Whisk together dressing ingredients and toss with the salad.
• Serve at once or chill briefly before serving.