Thursday, July 17, 2014

Recipe - Ramen Noodle Oriental Chicken Salad

We had a very low key Forth of July; our fireworks consisted of sparklers and pops.  We had planned on going to see fireworks at a park but the twins didn't take an afternoon nap, so staying up late was no longer an option.  The babies were in bed by 8:30; the rest of us sat out front on camp chairs and watched the fireworks around the neighborhood.  Being in a fairly newly developed area (no mature trees) made for some good viewing.  Although our festivities weren't too excited, we did have a yummy spread for dinner.  We had croissant rolls, deviled eggs, patriotic fruit kabobs and oriental chicken salad.  The salad was a new recipe for our family.  I got it from Six Sisters' Stuff and it was yummy.

Ramen Noodle Oriental Chicken Salad

3/4 cup vegetable oil
4 1/2 Tablespoons seasoned rice vinegar
4 1/2 Tablespoons sugar
2 teaspoons salt
1 teaspoon pepper

2 -3 chicken breasts, cooked and shredded
1 head cabbage, chopped
1 bunch green onion, finely chopped
1/4 cup sunflower seeds
3 Tablespoons vegetable oil
1 (2 1/2 ounce) package slivered almonds
2 packages Top Ramen noodles, crushed into small pieces

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 and continue stirring over heat until golden brown.  Once cool, add ramen mixture to the cabbage mixture and stir to combine.  Add dressing and toss to coat before serving to avoid  the noodles getting soggy.

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