Chinese Chicken Noodle Salad

Chinese Chicken Noodle Salad
Chinese Chicken Noodle Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    package low-fat ramen-noodle soup mix

  • 1/4

    cup slivered almonds

  • 1

    tbsp. sesame seeds

  • 1.5

    tsp. canola oil

  • 1

    lb. boneless, skinless chicken breasts (trimmed)

  • 3

    slices fresh ginger

  • 1/2

    tsp salt

  • 3

    tbsp. orange juice

  • 3

    tbsp. cider vinegar

  • 5

    tsp. reduced sodium soy sauce

  • 5

    tsp. sugar

  • 3/4

    tsp. toasted sesame oil

  • 2

    cups shredded green cabbage

  • 1

    medium carrot, shredded

  • 3

    scallions, chopped

Directions

Preheat oven to 350 degrees. Crumble ramen noodles onto a large rimmed baking sheet (discard seasoning packet). Add almonds, sesame seeds, and canola oil; toss to coat. Bake for 10 minutes. Stir, then bake until the noodles are golden brown, about 5 minutes more. Let cool on the pan on a wire rack. Meanwhile, place chicken in a medium skillet or saucepan with water to cover. Add ginger and salt; bring to a boil. Cover, reduce heat to low, and simmer gently until no longer pink in the center, about 10-15 minutes. Transfer the chicken to a clean cutting board to cool. Using forks, shred into bite-size pieces. Meanwhile, combine orange juice, vinegar, soy sauce, sugar, and sesame oil in a small bowl or jar with a tight-fitting lid. Whisk or shake until sugar has dissolved. Just before serving, combine the shredded chicken, cabbage, carrot, and scallions in a large bowl. Add the toasted noodle mixture and the dressing; mix well.

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