WARM ASIAN CHICKEN RAMEN SALAD
I love Chinese food. The smell of sesame oil always makes me crave Lo Mein! I just kind of "threw" these ingredients together after viewing other similar recipes here on JAP. My take on Lo Mein. Hope you'll like my version of this Asian dish.
Provided by Susan Bickta @souxie
Categories Chicken
Number Of Ingredients 12
Steps:
- Dissolve all three flavor packets in chicken broth. Set aside.
- In a LARGE microwave safe bowl, combine the cole slaw mix, chicken, zucchini, bean sprouts, water chestnuts, Asian Sesame salad dressing, soy sauce, sesame oil and sriracha. Break Ramen noodles into smaller pieces while still in the packaging. Add to the bowl (DO NOT COOK NOODLES BEFORE THIS STEP). Add the chicken broth and toss gently to combine all ingredients.
- Cover and cook in microwave on medium high for 10 minutes. (5 minute intervals, stirring between each).
- Before serving, sprinkle with sliced green onions. Serve extra dressing on the side.
TOP RAMEN® SALAD
This light and crunchy salad is excellent with BBQ chicken. This recipe is from my mother-in-law and has been a family favorite for years.
Provided by Nicole Burnham
Categories Salad Coleslaw Recipes No Mayo
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
- Bake noodles, sunflower seeds, and almonds in the preheated oven until fragrant and toasted, 10 to 15 minutes. Cool to room temperature.
- Combine coleslaw mix and green onions in a large bowl. Pour cooled noodle mixture over the top.
- Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw and toss to coat.
Nutrition Facts : Calories 449.9 calories, Carbohydrate 34.9 g, Cholesterol 6.1 mg, Fat 31.1 g, Fiber 4 g, Protein 9.9 g, SaturatedFat 3.6 g, Sodium 323.9 mg, Sugar 3.9 g
ASIAN RAMEN SALAD WITH CHICKEN
A nice crunchy salad with a great tangy dressing. To save time, pick up some pre-cooked rotisserie chicken instead of cooking some chicken yourself.
Provided by PalatablePastime
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 577.4, Fat 37, SaturatedFat 5.5, Cholesterol 17.1, Sodium 550.6, Carbohydrate 48.6, Fiber 7.4, Sugar 19.5, Protein 18.4
ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES
This is a salad that even non-cabbage eaters love. It is nice and crunchy with great flavor. I once took it to a potluck in my apartment complex and then had to put the recipe up on the bulletin board because everyone wanted the recipe!
Provided by -Tulip-
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
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.
HOT CHINESE CHICKEN SALAD
Make and share this Hot Chinese Chicken Salad recipe from Food.com.
Provided by cybernetmame
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- With scissors or knife cut chicken into thin strips. Roll in cornstarch, set aside. Heat oil, Add garlic and stir until browned. Discard garlic.
- Add chicken to hot garlic oil and turn until browned. Add mushrooms, chestnuts, onions, celery and cook until tender.
- Add soy sauce and monosodium glutamate until heated.
- Add lettuce and pimentos, toss lightly. Serve with rice.
TOP RAMEN CHICKEN SALAD
Make and share this TOP RAMEN CHICKEN SALAD recipe from Food.com.
Provided by AZ Food Critic
Categories < 30 Mins
Time 17m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 18
Steps:
- Slice chicken into small, thin 1 inch strips. In a large size Dutch oven or deep sauce pan, over medium heat, add the oil, chicken and 1/2 teaspoon salt. Sauté chicken until it starts to brown. Set aside.
- In a Dutch oven or deep sauce pan, combine the water, noodles and bouillon, turn on high heat until the noodles just start to break up and soften.
- Add both styles of cabbage and carrots to the noodles, turn the heat down to medium-high and bring the noodle mixture to a boil for 2 minutes, uncovered.
- Remove from heat and stir in all 3 seasoning packets that came with the Ramen.
- Drain and add the pineapple, water chestnuts, the sesame oil, vinegar, soy sauce, sugar and chicken.
- Mix well and add green onions, mix again to completely combine.
- Add almonds on top or on individual servings.
- Serves 4 (makes 6 cups).
Nutrition Facts : Calories 761.1, Fat 37.3, SaturatedFat 9, Cholesterol 46.4, Sodium 1989.8, Carbohydrate 82.8, Fiber 8.9, Sugar 22.2, Protein 28.4
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ASIAN RAMEN CHICKEN CHOPPED SALAD - COOKING CLASSY
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5/5 (6)Total Time 30 minsCategory SaladCalories 570 per serving
- Preheat oven to 400 degrees. Crumble ramen into small pieces and place on baking sheet along with almonds, spread into an even layer. Bake in preheated oven until golden, tossing once halfway through baking, about 6 - 8 minutes. Set aside to cool.
- In a mixing bowl whisk together all of the dressing ingredients until well blended while seasoning with salt to taste, set aside.
- To a large bowl add green cabbage, purple cabbage, carrots, green onions, chicken, toasted ramen and almonds and sesame seeds. Drizzle dressing over top and toss to evenly coat. Serve right away for crunchiest results.
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