Oriental Chicken Salad with Crunchy Ramen Noodles
photo by Rita1652
- Ready In:
- 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
- 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.
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This salad is amazing! My boyfriend really loved it and asked me to make it again just a few days later. The second time I made it, I followed other suggestions and added: 1 Tb minced garlic, 2 Tb Bragg Liquid Aminos (tastes exactly like soy sauce but it's pure healthy nutrients), 1 Tb grated ginger, 1 tsp red pepper flakes, and 1/4 cup sesame oil. I substituted Stevia instead of sugar, fiber cereal sticks instead of ramen, and healthier olive oil instead of canola oil to reduce fat and calories (only 1/4 cup is needed). These changes make it taste even better and cut out the guilt!
My partner's & my favorite cole slaw! We've made it probably 10 times, and I've perfected it to our low-fat low-calorie diet. <br/>(1) Most importantly I only use 1/4 cup oil and always cold-pressed (chemical-free) extra virgin olive oil (which is such a good fat for you raw); honestly sometimes I use even LESS and this slaw is still great with some extra spices. In order to have enough dressing, though, I add 1/4 cup low-sodium soy sauce and 1/4 cup brown or dijon mustard. <br/>(2) Splenda or Stevia work great instead of sugar if you're into that (and 3 Tbsps is plenty). <br/>(3) Good spices include lots of fresh-ground ginger root, fresh minced garlic, salt & pepper, a dash of cayenne pepper, and/or even garam masala indian spice blend if I'm feeling exotic. This is a lot of the stuff probably found in the ramen seasoning packet but without the preservatives. <br/>(4) FIBER CEREAL! instead of ramen noodles. The day I realized I could make this salad even more guilt-free without the processed ramen was a glorious day: using fiber cereal (the little sticks) to add the crunch is great. I do toast them (and the almonds & sunflower seeds), but you don't need to use any oil to do it -- just keep an eye on them every 30 seconds!<br/>(5) You can cut the amount of almonds in half too -- there's still plenty of crunch!<br/><br/>LOVE this cole slaw, and these healthy modifications make it taste just as great as the original with probably 60+% less fat (56g/serving to ~20g). :)
I've been wanting to try this recipe because I've tried some at potlucks and this one was great! A few tweaks: I used Broccoli Slaw that was in a bag to make half the recipe, instead of salt I used the season packet, instead of sunflower seeds I used sesame seeds, added a little sesame oil for fun. Next time: it was a little dry for me, so I think I will add some soy sauce and more rice vinegar and more green onion. Thanks for sharing! We loved it!
I followed other suggestions and added: 1 Tb minced garlic, 2 Tb Bragg Liquid Aminos (tastes exactly like soy sauce but it's pure healthy nutrients), 1 Tb grated ginger, 1 tsp red pepper flakes, and 1/4 cup sesame oil. I substituted Stevia instead of sugar, fiber cereal sticks instead of ramen, and healthier olive oil instead of canola oil to reduce fat and calories (only 1/4 cup is needed). These changes make it taste even better and cut out the guilt!
I've been making something very similar for years but had misplaced my handwritten recipe. Thanks for helping me to find the recipe :) I use coleslaw mix for ease of preparation and sesame seeds in place of the sunflower seeds as a personal preference but everything else is spot on to how I have always made it. I really like the dressing ration here and I also love to eat the leftovers with the soft noodles!