Chinese Chicken Salad Wrice Noodles Non Top Ramen Food

ASIAN CHICKEN NOODLE SALAD

Steps:

• For the salad: Cook the noodles according to the package directions. Drain and rinse with cold water until cool, then drain again thoroughly.
• Mix the cilantro, mint, peanuts, scallions, chicken, carrots and cucumber with the noodles in a large bowl.
• For the sauce: Whisk together the soy sauce, fish sauce, honey, vinegar, lime juice, ginger, oil, garlic and jalapeno in a medium bowl.
• Toss the salad with the sauce. Serve immediately or refrigerate until ready to serve.

BEST RAMEN NOODLE CHINESE CHICKEN SALAD RECIPE

Steps:

• Crush or break apart the Ramen noodles and reserve the seasoning packet for the salad dressing.
• Heat the 1/2 teaspoon oil in a skillet on medium-high heat and toast the seeds and almonds until lightly browned.
• In a large bowl, combine the chopped chicken, shredded cabbage, green onions, noodle pieces, seeds, and almonds.
• In a small or medium bowl, whisk together the dressing ingredients. Pour the dressing over the salad and stir to coat. Serve as a main dish or side dish.

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.

CHINESE CHICKEN SALAD W/RICE NOODLES - NON TOP RAMEN RECIPE

Steps:

• Heat to desolve in a small sauce pan sugar, salt and vinegar.
• Add to liquid pepper, peanut oil and sesame oil. Mix well and refrigerate until just before serving.
• Slice cabbage and lettuce into 1/4 inch slices, if you decide to use cabbage and lettuce. In this instance you will probable want to use half lettuce and half cabbage - 1 head total. Place in a large bowl.
• Add to bowl bite size chicken chunks and sliced onions.
• Heat 1 tsps oil to small skillet and roast almonds. Drain on paper towel and set aside.
• Heat 2 - 3 tbsp oil in same skillet until hot. Break rice noodles into 1 - 1 1/2 pieces and slowly add in extra small batches (perhaps 5 or 6 at a time) to hot oil. The noodles will only take a couple of seconds before they expand in size and puff out. Watch these very closely.
• Once the noodles are fried remove immedately with slotted spoon remove immediately and drain on paper towel. Noodles will start to brown if they as they cook. You want the noodles to remain white, if at all possible.
• Once the noodles are all cooked, whisk the refrigerated dressing until mixture is thoroughly mixed. Since everyone has different tastes add half the salad dressing to the salad. Add additional dressing as you deem fit. (My daughters like double dressing so I will often mix up double the salad dressing.).
• Toss salad with dressing.
• Top salad with fried noodles and sesame seeds.
• Serve salad immediately.

ASIAN CHICKEN SALAD (NO NOODLES)

Steps:

• Whisk dressing and lime juice in a large bowl. Add chicken, coleslaw, cucumber, pepper and cilantro.
• Serve on greens and sprinkle with nuts.

GRILLED CHICKEN RAMEN SALAD

Steps:

• In a large saucepan, heat oil over medium-low heat. Add ramen noodles; cook and stir until toasted, 5-8 minutes. Remove from pan; set aside., In a small bowl, whisk oils, vinegar, sugar and soy sauce until blended; set aside., Sprinkle chicken with pepper and salt. Place chicken on a lightly oiled grill rack. Grill, covered, over medium heat or broil 4-5 in. from heat until a thermometer reads 165°, 8-10 minutes on each side. Cool slightly and chop into 1/2-in. pieces., In a large bowl, combine coleslaw mix and cilantro. Layer coleslaw mixture, peas, chicken, carrots, salad greens, noodles and green onions in an 8- to 10-qt. dish. Sprinkle with bacon; serve with vinaigrette.

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.

CHINESE (RAMEN) NOODLE SALAD

Steps:

• Wisk together the sugar, oil, vinegar, and seasoning packets from the ramen noodles, dissolving throughly for the dressing.
• Mix together the almonds, noodles, slaw mix, and onions.
• Pour the dressing over the top of the slaw mixture.
• Refrigerate for at least 4-6 hours before serving.
• Serve!

ASIAN CHICKEN NOODLE SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
• Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
• In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
• Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.

CHINESE CHICKEN NOODLE SALAD

Steps:

• Cook spaghetti in boiling water for 9 minutes.
• Add sliced snow peas and cook for 1 more minute.
• Drain and rinse under cold, running water.
• Drain well.
• Combine pasta mixture, chicken, green onions and bell pepper in a very large mixing bowl. Set aside.
• In a separate bowl combine teriyaki sauce, sesame seeds, sesame oil. Also salt, pepper and chili oil (if using).
• Pour over pasta mixture and toss well.
• Serve at room temperature or chilled.
• Keeps well in the fridge for up to a week.