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Chinese Chicken Salad W/Rice Noodles Non

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Ingredients

Adjust Servings:
1 lb boneless skinless chicken cooked
1 head cabbage sliced
1 bunch green onion sliced
3/4 cup almonds (slivered or sliced)
2 tablespoons sesame seeds
2 ounces rice sticks (asian section in grocery store)
4 tablespoons sugar
2 teaspoons salt
6 tablespoons vinegar
1 teaspoon black pepper

Nutritional information

906.5
Calories
597g
Calories From Fat
66.4g
Total Fat
9.9 g
Saturated Fat
72.8mg
Cholesterol
1467.7mg
Sodium
48g
Carbs
10.8g
Dietary Fiber
22.2g
Sugars
35g
Protein
364g
Serving Size (g)
4
Serving Size

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Chinese Chicken Salad W/Rice Noodles Non

Features:
    Cuisine:

    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.

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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., 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.


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    Steps

    1
    Done

    Heat to Desolve in a Small Sauce Pan Sugar, Salt and Vinegar.

    2
    Done

    Add to Liquid Pepper, Peanut Oil and Sesame Oil. Mix Well and Refrigerate Until Just Before Serving.

    3
    Done

    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.

    4
    Done

    Add to Bowl Bite Size Chicken Chunks and Sliced Onions.

    5
    Done

    Heat 1 Tsps Oil to Small Skillet and Roast Almonds. Drain on Paper Towel and Set Aside.

    6
    Done

    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.

    7
    Done

    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.

    8
    Done

    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.).

    9
    Done

    Toss Salad With Dressing.

    10
    Done

    Top Salad With Fried Noodles and Sesame Seeds.

    Avatar Of Elise Griffin

    Elise Griffin

    Flavor fanatic infusing dishes with bold and aromatic seasonings.

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