Oodles Of Noodles Chicken Salad Food

RAMEN NOODLE SALAD

Steps:

• To make the dressing: Combine the oil, vinegar, sugar, and soy sauce in a jar and shake until the sugar has dissolved.
• Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles while still inside the package. Remove the seasoning packet and throw away (or set aside for later use). Add the noodles, almonds, and sesame seeds to the melted butter in the skillet.
• Saute while stirring frequently, until the noodle mixture is golden brown. Remove to a plate and let cool.
• Shred the cabbage and combine the cabbage and onions in a large mixing bowl. Add the noodle mixture. Pour the dressing over the salad and toss well to combine. Serve immediately.

CHILLED PEANUT CHICKEN NOODLE SALAD

Steps:

• START THE WATER: Bring a large pot of salted water to a boil.
• POACH THE CHICKEN: Bring 1 1/2 cups water to a simmer in a medium skillet. Whisk in the peanut butter, then add the chicken. Cook over medium-low heat at a bare simmer until just cooked through, 3 to 5 minutes. Use a slotted spoon to transfer the chicken to a plate; continue to simmer the sauce until thickened and reduced by about half, about 5 minutes. Take off the heat and whisk in the vinegar, soy sauce, Sriracha, and scallions. Cool slightly.
• COOK THE NOODLES: Add the rice noodles to the boiling water and cook until almost tender, about 3 minutes. Drain and rinse under cold water to cool. Drain the noodles very well, tossing with tongs to release as much water as possible. Snip the noodles with scissors a few times to cut the long strands.
• TOSS THE SALAD: Toss the noodles with the romaine, cucumbers, bell pepper, half of the cilantro, and just enough dressing to coat. Season with salt. Divide among 4 bowls and top with the chicken. Drizzle the remaining dressing over the top and garnish with the remaining cilantro. Serve with lime wedges.

HOISIN SAUCE NOODLES WITH CHICKEN

Steps:

• Place the sesame seeds in a dry skillet over medium heat and toast until lightly browned, 2 to 3 minutes. Remove from the heat and set aside.
• Cook the chicken. In a medium skillet, bring the chicken stock to a simmer over medium-high heat. Submerge the chicken breasts in the stock, then reduce the heat to low and poach until the meat is completely cooked through and the internal temperature in the thickest part of the chicken breast registers 165 degrees F on a meat thermometer, 8 to 10 minutes. Transfer the chicken to a cutting board and let rest for 5 to 10 minutes. Use a sharp knife to cut the meat into 1/4-inch-thick slices. Set aside. Let the chicken stock cool and reserve for another use.
• Make the pasta. In a medium pot, bring 4 quarts of water to a boil over medium-high heat. Line a sheet pan with a clean kitchen towel and set aside. Season the water with salt until it tastes like sea water. Plunge the pasta in the water and cook until cooked but still chewy ("al dente"), 4 to 6 minutes. Place a colander in the sink. Reserve a little pasta water, then drain the pasta thoroughly. Shake the colander a few times to remove excess water. Spread the pasta on the towel so it cools more quickly. Gently use a second towel to cover and pat the pasta dry. (Removing the excess moisture assures that the sauce will have a full flavor effect on the noodles.)
• Make the sauce. In a large bowl, combine the hoisin sauce, soy sauce, ginger, sesame oil, vinegar and hot sauce. Adjust the seasonings. Stir in half of the scallions. Set aside.
• Add the pasta to the sauce and toss to coat evenly. Add some of the reserved water if necessary. Transfer the pasta and sauce to a large serving bowl. Set aside.
• Arrange the chicken on top of the pasta. Top the pasta with the reserved sesame seeds and remaining scallions.

OODLES OF NOODLES CHICKEN SOUP

Steps:

• For the stock: Place the chicken in a pot and add the garlic, bay leaves, carrots, parsley, rosemary, thyme, peppercorns, lemon and onion. Cover with 12 cups water and bring to a boil. Reduce the heat and simmer at a low rolling boil for 40 minutes. Remove the chicken and let cool. Strain the stock, then return it to the pot and simmer until reduced to about 8 cups. Discard the skin and bones of the chicken and shred or dice the meat.
• For the soup: Heat the EVOO in a soup pot over medium-high heat. Add the carrots and cook for a few minutes, then add the leeks and cook until softened, a few more minutes. Add the escarole and cook until wilted. Season with salt, pepper and a little nutmeg. Add the chicken and stock, and heat through.
• Bring a large pot of water to a boil for the pasta, and season with salt. Add the pasta and cook until al dente.
• Divide the pasta among 4 bowls, nesting a bundle of noodles in each dish. Ladle the soup over the pasta and serve.

OODLES OF NOODLES CHICKEN SALAD

Steps:

• Cook Ramen as directed on package.
• Drain noodles and rinse with cold water and place in a medium sized bowl.
• While noodles are cooking combine mayonnaise, Sambal olek, and rice wine vinegar in a small bowl.
• Add remaining ingredients to the noodles and mix well.
• Add the dressing and mix well.
• Chill 1 - 2 hours before serving.
• Serve on a bed of chopped romaine lettuce.

OLD-FASHIONED CHICKEN AND NOODLES

Steps:

• In a large pot over medium heat, combine chicken, celery and their tops, carrot, onion and its peel, and pepper. Pour broth over and bring to a boil. Cover, reduce heat and simmer until chicken is tender and falls from the bone, about 45 minutes.
• While chicken is cooking, make noodles. In a large bowl, combine eggs, water, oil, salt and enough of the flour to make a stiff dough.
• Strain chicken stock, reserving meat, celery and carrots. Pull meat from bones and return strained stock and meat, celery and carrots to pot. Bring to a boil. Make noodles by cutting dough from a broth-dipped spoon or using scissors or your fingers to make small, chickpea sized, noodles and dropping them in the boiling water. When the noodles rise to the surface they are done.

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.

OODLES OF NOODLES

Steps:

• In a small bowl, combine 3-1/4 cups flour and salt. Make a well in the center. Pour eggs into well. Stir together, forming a dough. Turn dough onto a floured surface; knead for 3-4 minutes or until smooth, adding remaining flour if necessary. , Divide into nine portions; cover and let rest for 15 minutes. Roll each portion into a 12-in. x 5-in. rectangle. Roll up jelly-roll style, starting with a short side; cut into 1/4-in.-thick strips. Unroll noodles and allow to dry on kitchen towels for 1 hour before cooking. , To cook, fill a Dutch oven three-fourths full with water. Bring to a boil. Add noodles; cook for 9-12 minutes or until tender. Drain.