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.
RAMEN CHINESE CHICKEN SALAD
Wow! So many wonderful flavors and texture combinations in this recipe. The bit of cilantro adds a peppery taste. You have a crunch from the ramen noodles and slivered almonds. The dressing really stands out, though. The nutty sesame flavor with the sweetness of the rice wine vinegar really stands out. The dressing would be great...
Provided by Fran Say
Categories Salads
Time 3h10m
Number Of Ingredients 18
Steps:
- 1. Dressing: Make ahead of time - combine ingredients in a bottle, shake very well until sugar dissolves, and refrigerate for 2-3 hours.
- 2. Ramen Noodles: Break up the noodles and save the seasoning packet. Set aside.
- 3. Ramen Mix: Combine ramen mix ingredients and set aside. Melt butter over medium heat in a frying pan. Add the broken up noodles to frying pan. Pour half of the seasoning packet over the noodles and brown, stirring until mixed well. Add slivered almonds and sesame seeds; brown together. Set aside to mix in with salad later.
- 4. Salad Mix: Toss the salad ingredients together. Add ramen mix. Shake the salad dressing very well so sugar gets dissolved. Just before serving, add the dressing and toss.
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