Warm Asian Chicken Ramen Salad Food

WARM ASIAN CHICKEN RAMEN SALAD

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 CHICKEN SALAD

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).

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.

TOP RAMEN® SALAD

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.

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.

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.

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.

THE OTHER RAMEN NOODLE CHICKEN SALAD

Steps:

• Cook noodles without adding the seasonings or oil that come with the package (reserve those), otherwise following the package directions.
• Rinse cooked noodles with cold water until cold and drain well.
• Add the oil from the noodle package (or drizzle with 1-2 tsp sesame oil if your doesn't come with oil).
• Be careful- sometimes the oil that comes with the ramen is hot chili oil; if so use sesame oil instead.
• Chill noodles while preparing the dressing.
• Mix together lemon juice, canola oil, the dry seasoning packet from the Ramen soup, and the sugar.
• Mix together the chilled noodles, fruit, chives, and chicken.
• Add dressing and toss to coat.
• Stir in nuts or just sprinkle over each serving.

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.