Asian Ramen Salad With Chicken Recipes

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ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES



Oriental Chicken Salad with Crunchy Ramen Noodles image

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

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

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.

RAMEN NOODLE ORIENTAL CHICKEN SALAD RECIPE



Ramen Noodle Oriental Chicken Salad Recipe image

This recipe is a family favorite we have loved for years. You could even serve this as a main dish if you were wanting a light, refreshing salad!

Provided by Kristen Hills

Categories     Main Course     Salad

Time 35m

Number Of Ingredients 12

¾ cup vegetable oil
4½ Tablespoons seasoned rice vinegar
4½ Tablespoons sugar
2 teaspoons salt
1 teaspoon pepper
2-3 cups boneless, skinless chicken breasts ((cooked and shredded))
1 head cabbage (chopped)
1 bunch green onions (chopped)
¼ cup sunflower seeds
3 Tablespoons vegetable oil
2½ ounces slivered almonds
2 packages Top Ramen noodles ( crushed into small pieces))

Steps:

  • In a small bowl, whisk together vegetable oil, rice vinegar, sugar, salt and pepper. Cover and store in fridge until before serving.
  • In a large bowl, combine cooked chicken, cabbage and sunflower seeds; set aside. In a pan over medium heat, warm up vegetable oil. Add Top Ramen noodles (without flavor packets) and cook until slightly brown. Add slivered almonds to the ramen and continue stirring over heat until golden brown. Once cool, add ramen mixture to the chicken/cabbage mixture and stir to combine.
  • Add dressing that you set aside and toss to coat before serving to avoid the noodles getting soggy.

Nutrition Facts : Calories 653 kcal, Carbohydrate 40 g, Protein 19 g, Fat 49 g, SaturatedFat 31 g, TransFat 1 g, Cholesterol 32 mg, Sodium 1439 mg, Fiber 7 g, Sugar 15 g, ServingSize 1 serving

ASIAN RAMEN SALAD WITH CHICKEN



Asian Ramen Salad with Chicken image

A nice crunchy salad with a great tangy dressing. To save time, pick up some pre-cooked rotisserie chicken instead of cooking some chicken yourself.

Provided by PalatablePastime

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1 (3 ounce) package ramen noodles, crushed
1/2 cup sunflower seeds
1/2 cup slivered almonds
1 (12 ounce) bag pre-shredded cabbage (cole slaw type)
5 green onions, thinly sliced
1 boneless skinless chicken breast, cooked and diced (can use pre-cooked rotisserie chicken)
1 (5 ounce) can water chestnuts, drained and sliced
1 cup snow pea pods
1/2 cup slivered carrot
1/4 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1/4 cup white sugar (can use Splenda, to taste)
1 tablespoon dark sesame oil

Steps:

  • Place crushed ramen noodles, sunflower seeds, and slivered almonds in a large flat-bottomed skillet or your wok.
  • Toast over low heat, stirring to keep contents from burning, and removing from heat just when they have started to change color.
  • Allow them to cool.
  • In a large salad bowl, mix together cabbage, onions, chicken, water chestnuts, snow peas, carrots, and toasted noodles and nuts.
  • Whisk together dressing ingredients and toss with the salad.
  • Serve at once or chill briefly before serving.

Nutrition Facts : Calories 577.4, Fat 37, SaturatedFat 5.5, Cholesterol 17.1, Sodium 550.6, Carbohydrate 48.6, Fiber 7.4, Sugar 19.5, Protein 18.4

ORIENTAL RAMEN SALAD WITH CHICKEN



Oriental Ramen Salad With Chicken image

Make and share this Oriental Ramen Salad With Chicken recipe from Food.com.

Provided by Team Rocco

Categories     Asian

Time 20m

Yield 10 serving(s)

Number Of Ingredients 11

1 tablespoon butter
2 (3 ounce) packages ramen noodles, crushed into bite size pieces (seasoning packet reserved)
1/2 cup sliced almonds
2 (10 ounce) packages shredded cabbage
2 cups cooked chicken breasts, diced
1/2 cup diced green onion
1/3 cup canola oil
1/3 cup rice wine vinegar
2 seasoning, packets (Ramen)
1/4 cup granulated sugar (or honey can be subsituted)
salt and pepper, to taste

Steps:

  • Melt butter over medium heat, add Ramen noodles and sliced almonds. Toast through until light golden brown. Set aside to cool.
  • Mix all sauce ingredients until well combined.
  • Add shredded cabbage, chicken, green onions, and ramen/almond mixture to large bowl.
  • Pour sauce over cabbage mixture and toss until well combined.
  • Cover and refrigerate for at least 2-3 hours before serving.

Nutrition Facts : Calories 267.7, Fat 15.9, SaturatedFat 3.4, Cholesterol 26.6, Sodium 236.4, Carbohydrate 20.6, Fiber 2, Sugar 7.4, Protein 11.8

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