Chicken Ramen Noodle Salad Recipes

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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



Oriental Chicken Salad with Crunchy Ramen Noodles image

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.

2 -3 cups chopped cooked chicken breasts (depending on the amount of chicken you like)
1 head cabbage, shredded or chopped
1 bunch green onion, finely chopped (or to taste)
2 (2 1/2 ounce) packages slivered almonds
3 tablespoons sunflower seeds
2 packages Top Ramen noodles or 2 packages other ramen-type soup
3 tablespoons oil
3/4 cup vegetable oil or 3/4 cup canola oil
4 1/2 tablespoons seasoned rice vinegar
4 1/2 tablespoons sugar
2 teaspoons salt
1 teaspoon pepper

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



Top Ramen® Salad image

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

2 (3 ounce) packages chicken-flavored ramen noodles, broken into pieces, seasoning packets reserved
½ cup raw sunflower seeds
½ cup slivered almonds
1 (16 ounce) package coleslaw mix
3 green onions, chopped
½ cup olive oil
3 tablespoons white vinegar
1 tablespoon white sugar
½ teaspoon ground black pepper

CHICKEN NOODLE SALAD

Get ready to make all sorts of friends when you bring a big bowl of this Asian chicken noodle salad to the next big cookout. The only folks you might scare away are the ones who brought regular pasta salads. There's just something delightfully addictive about this special combination of cold and spicy. This recipe is the perfect catchall for all those summer vegetables we're supposed to be eating more of, as well as any dry leftover chicken you have around.

Provided by Chef John

Categories     Salad     100+ Pasta Salad Recipes     Spaghetti Pasta Salad Recipes

Time 2h35m

Yield 4

Number Of Ingredients 17



Chicken Noodle Salad image

Steps:

  • Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing.
  • Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
  • Transfer spaghetti to a mixing bowl; add the chicken, carrots, bell pepper, and green onions. Pour in the dressing and toss by hand until well combined. Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, for 2 to 12 hours, the longer the better.
  • Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.

Nutrition Facts : Calories 441.3 calories, Carbohydrate 64.5 g, Cholesterol 18.4 mg, Fat 12 g, Fiber 5.5 g, Protein 20 g, SaturatedFat 1.8 g, Sodium 1543.2 mg, Sugar 16.1 g

3 cloves garlic, crushed
½ cup seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon Sriracha chile sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 cooked chicken breast
1 (8 ounce) package spaghetti
1 cup grated carrots
1 red bell pepper, thinly sliced
4 green onions, thinly sliced
½ cup chopped roasted, salted peanuts
⅓ cup chopped fresh basil
⅓ cup chopped fresh mint
⅓ cup chopped cilantro

RAMEN NOODLE CHICKEN SALAD

A light chicken salad recipe.

Provided by Karen

Categories     Salad

Time 30m

Yield 2

Number Of Ingredients 7



Ramen Noodle Chicken Salad image

Steps:

  • Bring 2 cups of water to a boil in a saucepan; add noodles and cook, stirring occasionally, for 3 minutes. Drain.
  • Mix peanut oil, rice vinegar, soy sauce, and sugar together in a bowl.
  • Toss dressing with chicken, noodles, and green onions. Chill for at least 15 minutes before serving.

Nutrition Facts : Calories 622.1 calories, Carbohydrate 16 g, Cholesterol 26.3 mg, Fat 57.8 g, Fiber 0.9 g, Protein 11.6 g, SaturatedFat 10.2 g, Sodium 1075.6 mg, Sugar 10.2 g

1 (3 ounce) package ramen noodles
½ cup peanut oil
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 ½ tablespoons white sugar
½ cup diced cooked chicken breast meat
3 green onions, minced

EASY CHINESE CHICKEN SALAD

This salad is always a hit. Everyone loves it! Can be refrigerated 2 to 3 hours before serving.

Provided by Rachel

Categories     Salad     Coleslaw Recipes     No Mayo

Time 15m

Yield 6

Number Of Ingredients 11



Easy Chinese Chicken Salad image

Steps:

  • Toss chicken meat, cabbage, onions, ramen noodles, sesame seeds, and almonds together in a large bowl. Beat olive oil, vinegar, sugar, salt, and pepper together in a small bowl; drizzle over the salad and toss to coat.

Nutrition Facts : Calories 360.7 calories, Carbohydrate 12.5 g, Cholesterol 37.5 mg, Fat 28.5 g, Fiber 3.2 g, Protein 14.7 g, SaturatedFat 4.7 g, Sodium 486.2 mg, Sugar 7 g

1 rotisserie chicken, meat removed and shredded
½ medium head cabbage, chopped
4 green onions, sliced
1 (3 ounce) package ramen noodles (such as Nissin® Top Ramen)
3 tablespoons sesame seeds
3 tablespoons slivered almonds
½ cup olive oil
3 tablespoons apple cider vinegar
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon ground black pepper

GRILLED CHICKEN RAMEN SALAD

I love this chicken ramen salad because it's a complete meal in one bowl. Everyone loves when it's on the table-that's a reaction that doesn't happen every night, so I appreciate the kudos when I get them! -Karen Carlson, Alameda, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 17



Grilled Chicken Ramen Salad image

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.

Nutrition Facts : Calories 458 calories, Fat 29g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 738mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 4g fiber), Protein 22g protein.

2 tablespoons canola oil
2 packages (3 ounces each) ramen noodles, crumbled
2/3 cup canola oil
2 teaspoons sesame oil
1/3 cup seasoned rice vinegar
1 tablespoon sugar
2 tablespoons reduced-sodium soy sauce
1-1/2 pounds boneless skinless chicken breast halves
1/2 teaspoon pepper
1/4 teaspoon salt
1 package (14 ounces) coleslaw mix
1/2 cup minced fresh cilantro
3 cups fresh snow peas, thinly sliced lengthwise
2 cups shredded carrots
4 cups torn mixed salad greens
3 thinly sliced green onions
1/3 cup crumbled cooked bacon, optional

RAMEN-VEGGIE CHICKEN SALAD

Like a salad with plenty of crunch? Then this refreshing recipe is sure to please. Toasted noodles, almonds and sesame seeds provide the crunchy topping. The chicken makes it a main dish. -Linda Gearhart, Greensboro, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 2 servings.

Number Of Ingredients 13



Ramen-Veggie Chicken Salad image

Steps:

  • In a small saucepan, combine the sugar, oil, vinegar and soy sauce. Bring to a boil, cook and stir until sugar is dissolved, about 1 minute; set aside to cool. , Meanwhile, break noodles into small pieces (save seasoning packet for another use). In a small skillet, melt butter over medium heat. Add the noodles, almonds and sesame seeds; cook and stir until lightly toasted, 1-2 minutes. , Grill chicken, covered, over medium heat until a thermometer reads 170°, 4-6 minutes on each side. , Meanwhile, arrange the cabbage, red pepper, onions and carrot on 2 serving plates. Slice chicken; place on salad. Top with noodle mixture; drizzle with dressing.

Nutrition Facts : Calories 865 calories, Fat 53g fat (11g saturated fat), Cholesterol 62mg cholesterol, Sodium 574mg sodium, Carbohydrate 68g carbohydrate (32g sugars, Fiber 7g fiber), Protein 29g protein.

1/4 cup sugar
1/4 cup canola oil
2 tablespoons cider vinegar
1 tablespoon reduced-sodium soy sauce
1 package (3 ounces) ramen noodles
1 tablespoon butter
1/3 cup sliced almonds
1 tablespoon sesame seeds
1 boneless skinless chicken breast half (6 ounces)
4 cups shredded Chinese or napa cabbage
1/2 large sweet red pepper, thinly sliced
3 green onions, thinly sliced
1 medium carrot, julienned

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



TOP RAMEN CHICKEN SALAD image

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

2 chicken breasts, boneless, skinless
1/2 teaspoon salt
3 tablespoons oil
2 cups water
3 (3 ounce) packages ramen noodles (oriental style)
2 teaspoons chicken bouillon
2 cups cabbage, shredded
1/2 cup red cabbage, shredded
1/2 cup carrot, shredded
3 teaspoons seasoning (from Ramen)
1 (20 ounce) can pineapple tidbits, drained
1 (8 ounce) can water chestnuts, roughly chopped
1 teaspoon sesame oil
1 tablespoon white vinegar
1 tablespoon soy sauce
1 teaspoon sugar
1/2 cup green onion, chopped
1/2 cup almonds, sliced

ASIAN CHICKEN NOODLE SALAD

This easy to prepare noodle salad has plenty of seeds, nuts, greens, chicken, and vegetables.

Provided by Angel

Categories     Salad     Green Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 14



Asian Chicken Noodle Salad image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
  • Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
  • In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
  • Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.

Nutrition Facts : Calories 735.8 calories, Carbohydrate 43.8 g, Cholesterol 41.5 mg, Fat 55.8 g, Fiber 5.3 g, Protein 20.4 g, SaturatedFat 12.2 g, Sodium 1054.7 mg, Sugar 20.2 g

1 (3 ounce) package ramen noodle pasta, crushed
2 tablespoons butter, melted
½ cup sunflower seeds
½ cup pine nuts
3 cups shredded bok choy
5 green onions, thinly sliced
1 cup diced, cooked chicken breast meat
1 (5 ounce) can water chestnuts, drained
12 pods snow peas
½ cup vegetable oil
¼ cup rice wine vinegar
1 tablespoon soy sauce
¼ cup white sugar
1 tablespoon lemon juice

THE OTHER RAMEN NOODLE CHICKEN SALAD

Sick and tired of the same old Ramen noodle chicken salad? This one is very different - it contains fruit and no cabbage. This does not keep long, so plan to eat this the same day. Adapted from Best of the Best from Colorado.

Provided by HeatherFeather

Categories     Chicken

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 11



The Other Ramen Noodle Chicken Salad image

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.

Nutrition Facts : Calories 619, Fat 42.4, SaturatedFat 6.2, Cholesterol 32.9, Sodium 532.5, Carbohydrate 43.4, Fiber 1.6, Sugar 12.2, Protein 18.7

1 (3 ounce) package chicken-flavored ramen noodles (save the seasoning packet and the oil packet, if included)
1 -2 teaspoon sesame oil, if needed
1 1/2 teaspoons lemon juice
1/4 cup canola oil
1 teaspoon brown sugar (brown sugar Splenda is fine)
1/2 cup seedless grapes, cut into halves (either red or green or mixture)
1/4 cup red apples or 1/4 cup green apple, unpeeled, diced
1/4 cup fresh pineapple, diced
1 1/2 tablespoons fresh chives, snipped or 1 1/2 tablespoons green onions, sliced
4 ounces boneless skinless chicken breasts, poached and diced
1/8 cup walnuts, chopped (or other nut of your choice)

GARLICKY INSTANT RAMEN NOODLE SALAD WITH GRILLED CHICKEN THIGHS

The perfect summer picnic dish. Once the chicken is grilled and sliced, the noodle salad comes together in less than a minute.

Provided by Leela Punyaratabandhu

Categories     Chicken     Garlic     Cilantro     Soy Sauce     Pepper     Chile Pepper     Vinegar     Noodle     Green Onion/Scallion     Lettuce     Peanut     Lunch     Dinner     Summer     Grill/Barbecue     Salad     Backyard BBQ     Dairy Free     Picnic

Yield 4 Servings

Number Of Ingredients 27



Garlicky Instant Ramen Noodle Salad With Grilled Chicken Thighs image

Steps:

  • Chicken
  • Place chicken in a medium bowl. Process garlic, cilantro roots, oyster sauce, soy sauce, brown sugar, fish sauce, pepper, and salt in a small food processor until smooth. Using a rubber spatula, scrape marinade into bowl with chicken and mix well. Cover and chill at least 4 hours and up to 12 hours.
  • Dressing
  • Place chiles, vinegar, brown sugar, and fish sauce in a small glass jar; cover and shake to combine. Do ahead: Dressing can be made 1 day ahead. Store at room temperature.
  • Garlic
  • Cook garlic and oil in a small skillet over medium-low heat, stirring often, until garlic begins to turn light brown around the edges, about 2 minutes. Continue to cook, stirring constantly, until garlic is medium brown and crisp, about 1 minute more. Immediately strain oil through a fine-mesh sieve into a small heatproof bowl. Let cool. Do ahead: Garlic can be cooked 1 day ahead. Transfer garlic oil and crispy garlic to separate airtight containers and store at room temperature.
  • Noodles and Assembly
  • Cook noodles in a large pot of boiling water according to package directions. Drain and return noodles to pot. Pour in lukewarm water to cover and stir with a wooden spoon or rubber spatula to release as much starch from noodles as possible. Drain and repeat until water is clear. Drain well, shaking off excess moisture. Transfer noodles to a large bowl, pour in garlic oil, and toss to coat.
  • Prepare a grill for high heat; lightly oil grate. Grill chicken until lightly charred on both sides and an instant read-thermometer inserted into the thickest part registers 165°, 8-10 minutes. Let rest 5 minutes before slicing against the grain.
  • Add dressing to noodles and toss well to coat. Taste and add more fish sauce and/or vinegar if needed; noodles should be salty and sour with sweetness trailing behind. Add scallions, lettuce, cilantro, salt, half of peanuts, and half of crispy garlic and toss to combine.
  • Transfer noodles to a platter and arrange chicken on top. Sprinkle crispy garlic and remaining peanuts over. Do ahead: Noodles can be cooked and dressed with oil 6 hours ahead. Store tightly covered at room temperature.

Chicken
2½ lb. skinless, boneless chicken thighs
4 large garlic cloves
3 Tbsp. finely chopped cilantro roots or stems
3 Tbsp. oyster sauce
2 Tbsp. soy sauce
1 Tbsp. light brown sugar
2 tsp. fish sauce
2 tsp. freshly ground white or black pepper
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Dressing
2 large red chiles (such as Fresno), thinly sliced
¼ cup apple cider vinegar or distilled white vinegar
2 Tbsp. light brown sugar
2 tsp. fish sauce
Garlic
5 large garlic cloves, finely chopped
¼ cup vegetable oil
Noodles and assembly
5 (3-oz.) packages instant ramen (such as Maruchan), seasoning packets discarded
Vegetable oil (for grill)
Fish sauce and apple cider vinegar (for seasoning)
3 scallions, thinly sliced
4 cups thinly sliced romaine lettuce
½ cup coarsely chopped cilantro
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
½ cup chopped unsalted roasted peanuts

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Directions. In a large mixing bowl, add coleslaw, almonds and crushed ramen noodles and mix. In a small mixing bowl or mason jar, add your rice vinegar, olive oil, soy sauce, granulated garlic, sugar substitute and dash of salt and pepper. Drizzle dressing onto salad and mix well. Optional – add in mandarin oranges, edamame or green onions.
From janellerohner.com


COLESLAW RAMEN CHICKEN SALAD - LIFE SHOULD COST LESS
In a small saucepan add all of the dressing ingredients. Over medium heat, bring to a boil until the sugar is dissolved. Let cool/refrigerate covered until ready to add to the salad mixture. In a large bowl, add all the Salad Mixture ingredients. Toss with tongs, cover, and refrigerate until you are ready to add the dressing.
From lifeshouldcostless.com


RAMEN NOODLE CHICKEN SALAD RECIPE - FOOD.COM
Remove flavor packets from soup mixes, reserving 1 packet. Break noodles apart on baking sheet. Broil 5 1/2 inches from heat 4 to 5 minutes or …
From food.com


RAMEN NOODLE SALAD - THE GIRL WHO ATE EVERYTHING
Instructions. In a large skillet, melt the butter and add the ramen noodles, slivered almonds, and sesame seeds. Cook for a few minutes until everything is toasted. In a large bowl, add the cabbage, chicken, green onions, and toasted ingredients. In a small bowl, whisk together the oil, vinegar, sugar, flavor packets, soy sauce and sesame seed oil.
From the-girl-who-ate-everything.com


BEST RAMEN NOODLE SALAD RECIPE - THE ENDLESS MEAL®
Add the cashews to the sheet and toast in the oven for 7-8 minutes, stirring halfway through. 2 3-ounce packages of ramen noodles, ½ cup cashews. Add the cabbage, carrots, snap peas, red pepper, green onions, mandarin oranges, and sesame seeds to a large salad bowl. When the ramen and cashews have cooled, add them to the bowl, too.
From theendlessmeal.com


RAMEN NOODLE CHICKEN SALAD - REASONS TO SKIP THE HOUSEWORK
Instructions. In a large bowl combine coleslaw mix, chicken, crushed ramen noodles, scallions, and almonds. In a medium bowl whisk together vegetable oil, vinegar, and sugar. Toss into salad until mixed well. Cover and refrigerate at least 2 hours until serving. 3.3.3077.
From reasonstoskipthehousework.com


CHICKEN RAMEN NOODLE SALAD RECIPE - FOOD.COM
Cook ramen noodles in at least six cups of boiling water for three minutes. Drain, run cold water over, drain and toss with sesame oil. Chill while preparing other ingredients.
From food.com


GLUTEN-FREE CHICKEN RAMEN NOODLE SALAD - ONLY GLUTEN FREE …
To the same skillet, add bok choy and sear on all sides for 2 - 3 minutes. Set aside. Meanwhile, make the ginger vinaigrette; using a small bowl, whisk the ingredients together. In a large bowl, toss together red cabbage, carrots, bell peppers and red onions. Add the chicken, cilantro, and half the vinaigrette.
From onlyglutenfreerecipes.com


10 BEST CHINESE CHICKEN SALAD WITH RAMEN NOODLES RECIPES
ramen noodles, vegetable oil, sesame seeds, sliced almonds, napa cabbage and 9 more Chinese Chicken Salad & Goji Berry Dressing Healthy World Cuisine. ginger, goji berries, star anise, chili, green onions, rice vinegar and 14 more
From yummly.com


GEN X RAMEN NOODLE CHICKEN SALAD: UPDATED FOR FOR GEN Z
Method- prep time- 30-45 minutes . Combine all the salad ingredients, (except the avocado, Everything but the Bagel Seasonings and almonds) into a large serving bowl.; In a separate bowl with a whisk (or using a blender) combine all the dressing ingredients except the olive oil.Once well mixed, slowly add in the oil to full emulsify.; Toss the dressing gently with …
From pineandpalmkitchen.com


CHINESE CHICKEN & NOODLE SALAD RECIPE | EATINGWELL
Step 4. 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 the sugar has dissolved. Step 5. 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.
From eatingwell.com


RAMEN CHINESE CHICKEN SALAD | YELLOWBLISSROAD.COM
Preheat the oven to 425 degrees F. Spread crumbled ramen noodles, pepitas, and sliced almonds onto a baking sheet. Roast in the oven for 8-10 minutes, stirring once, until mixture is toasted and golden brown. Set aside to cool. In a large mixing bowl, whisk together all the ingredients for the dressing.
From yellowblissroad.com


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