Chinese Chicken & Noodle Salad2013-06-08
- Servings : 4
- Prep Time : 30m
- Cook Time : 0m
- Ready In : 30m
- 1 3-ounce package low-fat ramen-noodle soup mix , (see Note)
- 1/4 cup slivered almonds
- 1 tablespoon sesame seeds
- 1 1/2 teaspoons canola oil
- 1 pound boneless, skinless chicken breasts, trimmed
- 3 1/4-inch-thick slices fresh ginger
- 1/2 teaspoon salt
- 3 tablespoons orange juice
- 3 tablespoons cider vinegar
- 5 teaspoons reduced-sodium soy sauce
- 5 teaspoons sugar
- 3/4 teaspoon toasted sesame oil
- 2 cups shredded green cabbage
- 1 medium carrot, shredded
- 3 scallions, chopped
Preheat oven to 350°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 ginger 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°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, combine the shredded chicken, cabbage, carrot and scallions in a large bowl. Add the toasted noodle mixture and the dressing; mix well.
Tips & Notes
- Make Ahead Tip: Refrigerate the vegetables, toasted noodle mixture, chicken and dressing in separate containers for up to 1 day. Toss together just before serving.
- Tip: Ramen noodles, usually packaged with a seasoning mix to make instant soup, are a convenient—and seemingly healthful—product. But what you may not realize is that the noodles have been deep-fried. A serving of the soup contains 8 grams of fat. Look for baked ramen, with only 1 gram of fat per serving. Be sure to check the label so you know what you’re buying.
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This information is per serving.
Fat12 g ( 2 g sat , 5 g mono )
Vitamin A50% daily value
Vitamin C35% daily value
Folate26% daily value
Magnesium21% daily value
Potassium17% daily value