Chinese Chicken & Noodle Salad
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1 3 oz. package low-fat ramen noodle soup mix1/4 c. slivered almonds1 Tbsp. sesame seeds1 1/2 tsp. canola oil1 lb. boneless, skinless chicken breasts3 1/4-in-thick slices fresh ginger1/2 tsp. salt3 Tbsp. orange juice3 Tbsp. cider vinegar5 tsp. reduced sodium soy sauce5 tsp. sugar3/4 tsp. toasted sesame oil2 c. shredded green cabbage1 medium carrot, shredded3 scallions, chopped
Preheat oven to 350 degrees F.
Crumble ramen noodles onto a large rimmed baking sheet (discard seasoning packet). Add almonds, sesame seeds and canola oil; toss to coat. Bake for 10 minutes. Stir, then bake until the noodles are golden brown, about 5 minutes more. Let cool on the pan on a wire rack.
Meanwhile, place chicken in a medium skillet or saucepan with water to cover. Add giner and salt; bring to a boil. Cover, reduce heat to low, and simmer gently until no longer pink in the center and an instant-read thermometer inserted into the thickest part of the meat registers 165 degrees F, 10 to 15 minutes. Transfer the chicken to a clean cutting board to cool. Using forks, shred into bite-size pieces. (Discard the poaching liquid.)
Meanwhile, combine orange juice, vinegar, soy sauce, sugar and sesame oil in a small bowl or jar with a tight-fitting lid. Whisk or shake until the sugar has dissolved.
Just before serving, coming the shredded chicken, cabbage, carrot and scallions in a large bowl. Add the toasted noodle mixture and the dressing; mix well.
Makes 4 servings of about 1 1/2 cups each. Cost per serving: under $2.50 (US).
Number of Servings: 4
Recipe submitted by SparkPeople user MOIRALEIGH.
Crumble ramen noodles onto a large rimmed baking sheet (discard seasoning packet). Add almonds, sesame seeds and canola oil; toss to coat. Bake for 10 minutes. Stir, then bake until the noodles are golden brown, about 5 minutes more. Let cool on the pan on a wire rack.
Meanwhile, place chicken in a medium skillet or saucepan with water to cover. Add giner and salt; bring to a boil. Cover, reduce heat to low, and simmer gently until no longer pink in the center and an instant-read thermometer inserted into the thickest part of the meat registers 165 degrees F, 10 to 15 minutes. Transfer the chicken to a clean cutting board to cool. Using forks, shred into bite-size pieces. (Discard the poaching liquid.)
Meanwhile, combine orange juice, vinegar, soy sauce, sugar and sesame oil in a small bowl or jar with a tight-fitting lid. Whisk or shake until the sugar has dissolved.
Just before serving, coming the shredded chicken, cabbage, carrot and scallions in a large bowl. Add the toasted noodle mixture and the dressing; mix well.
Makes 4 servings of about 1 1/2 cups each. Cost per serving: under $2.50 (US).
Number of Servings: 4
Recipe submitted by SparkPeople user MOIRALEIGH.
Nutritional Info Amount Per Serving
- Calories: 348.4
- Total Fat: 13.3 g
- Cholesterol: 65.7 mg
- Sodium: 1,234.9 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 2.8 g
- Protein: 31.3 g
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