Asian Chicken Noodle Salad

Chef #609434's Note:

Simple salad to make! Can be made up ahead of time if and noodles, cabbage, pepper, chicken, sesame seeds and dressing kept separate and tossed just prior to serving

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 1 head small cabbage , shredded
• 1 red bell pepper , thinly sliced
• 4 (3 ounce) packages ramen noodles
• 2 tablespoons vegetable oil
• 4 tablespoons sesame seeds
• 1 lb cooked diced chicken , cold
• 3 tablespoons brown sugar
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1⁄3; cup rice vinegar
• ¼ cup sesame oil
• 1 tablespoon soy sauce
• ¼ teaspoon ground ginger
• ¼ teaspoon red pepper flakes
• 1 garlic clove , minced
• 5 green onions , chopped (top half tossed out)

Directions:

1. Mix up all ingredients except cabbage, sesame seeds, vegetable oil and chicken to make dressing.
2. Break ramen noodles into 4 pieces per package, toss out flavoring packages. Boil for 2 minutes only, no longer! Drain, and rinse with cool water until cold. While still in colander, toss with vegetable oil.
3. Combine cabbage, pepper, sesame seeds, noodles, chicken and dressing just prior to serving.

Reviews

[hedgiehog]

Great recipe! I had some ginger soy grilled chicken to use up so I made this dish. I followed it exactly and it turned out great. Great flavours! I have a new dish to make for packed lunch now.
Thanks for posting.

[Krista Roes]

Yum and Yum again! I made this for a ladies luncheon. I wanted a salad but something a little more hearty and this fit the bill perfectly. Thanks so much!

[Chef #540969]

This is the perfect make-ahead recipe. I prepared all of the ingredients, put them in the fridge, got home from Girl Scouts and threw it together in a jiffy!