Asian Chicken Salad With Crunchy Ramen Noodles
From hungrynow 3 years agoIngredients
- 2 -3 cups chopped cooked chicken breasts (depending on the amount of chicken you like) shopping list
- 1 head cabbage, shredded or chopped shopping list
- 1 bunch green onion, finely chopped (or to taste) shopping list
- 2 (2 1/2 ounce) packages slivered almonds (slivered, not sliced) shopping list
- 3 tablespoons sunflower seeds (raw seeds if possible) shopping list
- 2 packages Top Ramen noodles or 2 packages other ramen-type soup shopping list
- 3 tablespoons oil (extra light olive oil works well) shopping list
- DRESSING: shopping list
- 3 ⁄4 cup vegetable oil or 3⁄4 cup canola oil (again, extra light olive oil is nice) shopping list
- 4 1⁄2 tablespoons seasoned rice vinegar shopping list
- 4 1⁄2 tablespoons sugar shopping list
- 2 teaspoons salt shopping list
- 1 teaspoon pepper shopping list
How to make it
- 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. (My note, take your time browning the Ramen and almonds. Gentle heat is better.) Stir them often for uniform color.
- 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 plan on eating this left over, keep in mind that the noodles will not stay crunchy.
People Who Like This Dish 2
- clbacon Birmingham, AL
- Elle551 Nowhere, Us
- hungrynow Corralitos, CA
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