↞ recipe box start page
Category: Salads - Meat
Prep Time: Cook Time: Total Time:
2-3 cups chopped cooked chicken breasts (depending on the amount of chicken you like)
1 head cabbage, shredded or chopped
1 bunch green onions, finely chopped (or to taste)
2 (2 1/2 oz) pkg slivered almonds
3 tbsp sunflower seeds
2 pkg Top Ramen noodles or other ramen-type soup
3 tbsp oil
Dressing
3/4 cup vegetable oil or canola oil
4 1/2 tbsp seasoned rice vinegar and sugar
2 tsp salt
1 tsp pepper
Prepare dressing and set aside. Smash Ramen noodles (discard seasoning packets) and brown over medium heat in 3 tbsp 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.
NOTES: 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.
view more member recipes
ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES
Category: Salads - Meat
Prep Time: Cook Time: Total Time:
2-3 cups chopped cooked chicken breasts (depending on the amount of chicken you like)
1 head cabbage, shredded or chopped
1 bunch green onions, finely chopped (or to taste)
2 (2 1/2 oz) pkg slivered almonds
3 tbsp sunflower seeds
2 pkg Top Ramen noodles or other ramen-type soup
3 tbsp oil
Dressing
3/4 cup vegetable oil or canola oil
4 1/2 tbsp seasoned rice vinegar and sugar
2 tsp salt
1 tsp pepper
Prepare dressing and set aside. Smash Ramen noodles (discard seasoning packets) and brown over medium heat in 3 tbsp 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.
NOTES: 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Salad - Pasta - Oriental Ramen Toss
by KitchenMagician
Makes 6 servings. 2 T. butter 1 3-oz. pkg. chicken-flavoured dry ramen soup, noodles crumbled; seasoning packet reserved 1/2 c. sliced almonds 1/2 c. evaporated milk 1/2 c. vegetable oil 3 T.
by KitchenMagician
Makes 6 servings. 2 T. butter 1 3-oz. pkg. chicken-flavoured dry ramen soup, noodles crumbled; seasoning packet reserved 1/2 c. sliced almonds 1/2 c. evaporated milk 1/2 c. vegetable oil 3 T.
Oriental Ramen Broccoli Slaw With Apples, Almonds & Cilantro
by sgre52160
3 Tbsp. unsalted butter 3 oz. pkg. Ramen Oriental Noodles, crushed (reserve seasoning packet) 1/3 c. sliced almonds 12 oz. bag of broccoli slaw mix 1 large apple, cored and cut into 3/4-inch cubes
by sgre52160
3 Tbsp. unsalted butter 3 oz. pkg. Ramen Oriental Noodles, crushed (reserve seasoning packet) 1/3 c. sliced almonds 12 oz. bag of broccoli slaw mix 1 large apple, cored and cut into 3/4-inch cubes
Garlic Ramen Noodles
by sgre52160
3 heads garlic, roasted* 2 tablespoons shiro miso (available at an Asian specialty market) 4 tablespoons grapeseed oil 4 teaspoons sesame oil Salt and pepper, to taste 1 pound fresh snow peas 8
by sgre52160
3 heads garlic, roasted* 2 tablespoons shiro miso (available at an Asian specialty market) 4 tablespoons grapeseed oil 4 teaspoons sesame oil Salt and pepper, to taste 1 pound fresh snow peas 8
view more member recipes
related CDKitchen recipes
Chicken And Ramen Noodles
Pork And Ramen Stir-Fry
Creamy Chicken Ramen Casserole
Ramen With Shrimp In Garlic Butter
Asian Chicken And Noodles
Easy Chicken Stir-Fry Teriyaki
Asian Cole Slaw With Ramen Noodles
Japanese Chicken Salad
Chinese Ramen Noodle Salad
Asian Tossed Salad
Recipe Quick Jump