CHINESE CHICKEN SALAD W/RICE NOODLES - NON TOP RAMEN RECIPE
Great NON TOP RAMEN NOODLE Chinese chicken salad. Not your typical Chinese chicken salad because this recipe includes quick and easy home fried rice noodles and a salad dressing made from scratch.
Provided by STK FD WIFE
Categories Chicken Thigh & Leg
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat to desolve in a small sauce pan sugar, salt and vinegar.
- Add to liquid pepper, peanut oil and sesame oil. Mix well and refrigerate until just before serving.
- Slice cabbage and lettuce into 1/4 inch slices, if you decide to use cabbage and lettuce. In this instance you will probable want to use half lettuce and half cabbage - 1 head total. Place in a large bowl.
- Add to bowl bite size chicken chunks and sliced onions.
- Heat 1 tsps oil to small skillet and roast almonds. Drain on paper towel and set aside.
- Heat 2 - 3 tbsp oil in same skillet until hot. Break rice noodles into 1 - 1 1/2 pieces and slowly add in extra small batches (perhaps 5 or 6 at a time) to hot oil. The noodles will only take a couple of seconds before they expand in size and puff out. Watch these very closely.
- Once the noodles are fried remove immedately with slotted spoon remove immediately and drain on paper towel. Noodles will start to brown if they as they cook. You want the noodles to remain white, if at all possible.
- Once the noodles are all cooked, whisk the refrigerated dressing until mixture is thoroughly mixed. Since everyone has different tastes add half the salad dressing to the salad. Add additional dressing as you deem fit. (My daughters like double dressing so I will often mix up double the salad dressing.).
- Toss salad with dressing.
- Top salad with fried noodles and sesame seeds.
- Serve salad immediately.
CHINESE CHICKEN RICE SALAD
This is a salad that tastes better the next day. Instant brown rice may be used for a quicker cook time.
Provided by sal
Categories Salad Grains Rice Salad Recipes
Time 9h
Yield 6
Number Of Ingredients 14
Steps:
- Place the rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 45 minutes. Set aside to cool.
- To make the dressing, whisk together the oil, lemon juice, soy sauce, ginger, and teriyaki sauce in a small bowl. Season with salt and pepper.
- In a large bowl, mix together the cooked rice and chicken. Stir in celery, water chestnuts, mushrooms, green onion, and red pepper. Mix with the dressing to coat. Cover and refrigerate 8 hours or overnight. Toss gently before serving.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 25.5 g, Cholesterol 35.9 mg, Fat 6.7 g, Fiber 3 g, Protein 17.1 g, SaturatedFat 1.2 g, Sodium 605.7 mg, Sugar 2.3 g
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