ORIENTAL PASTA SALAD RECIPES RECIPES

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ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES RECI…



Oriental Chicken Salad with Crunchy Ramen Noodles Reci… image

This is a salad that even non-cabbage eaters love. It is nice and crunchy with great flavor. I once took it to a potluck in my apartment complex and then had to put the recipe up on the bulletin board because everyone wanted the recipe!

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 6 serving(s)

Number Of Ingredients 12

2 -3 cups chopped cooked chicken breasts (depending on the amount of chicken you like)
1 head cabbage, shredded or chopped
1 bunch green onion, finely chopped (or to taste)
2 (2 1/2 ounce) packages slivered almonds
3 tablespoons sunflower seeds
2 packages Top Ramen noodles or 2 packages other ramen-type soup
3 tablespoons oil
3/4 cup vegetable oil or 3/4 cup canola oil
4 1/2 tablespoons seasoned rice vinegar
4 1/2 tablespoons sugar
2 teaspoons salt
1 teaspoon pepper

Steps:

  • Prepare dressing and set aside.
  • Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
  • Once noodles have begun to slightly brown, add slivered almonds.
  • If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
  • Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
  • Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
  • Add the ramen/almond mixture and stir well.
  • Add dressing and stir to coat.
  • I generally prepare the dressing right before serving.
  • If it sits in the refrigerator too long, it gets very thick and won't remix well.
  • Also, this amount of dressing is just the right amount to give the salad a good coating.
  • If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
  • If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.

Nutrition Facts : Calories 636.1, FatContent 51.8, SaturatedFatContent 6.6, CholesterolContent 39.2, SodiumContent 839.5, CarbohydrateContent 25.9, FiberContent 7.7, SugarContent 15.8, ProteinContent 22.2

HONEY & SOY DUCK SALAD RECIPE | BBC GOOD FOOD



Honey & soy duck salad recipe | BBC Good Food image

Pep up your salad recipes with this luxury combination of rocket and Chinese-style dressing

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper

Total Time 25 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 8

2 duck breasts , skin on
100g bag rocket & watercress salad
250g punnet cherry tomato , halved
bunch spring onion , sliced diagonally
1 garlic clove , grated
1 tsp fresh grated root ginger
2 tbsp soy sauce
3 tbsp honey

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Score the skin of the duck breasts and season. Heat a non-stick frying pan over a high heat, add the duck, skin-side down, and cook for 4 mins or until the skin is crisp. Turn over and quickly brown the underside, then transfer to a baking tray.
  • Mix the dressing ingredients together and spoon all but 2 tbsp of it over the duck. Roast the duck for 10 mins for pink, longer if you prefer. Remove from the oven and allow to rest for 4 mins, then slice into strips. 3 Toss together the salad, tomatoes, spring onions and duck slices. Drizzle over the remaining dressing and serve.

Nutrition Facts : Calories 558 calories, FatContent 37 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, SugarContent 25 grams sugar, FiberContent 3 grams fiber, ProteinContent 34 grams protein, SodiumContent 3.12 milligram of sodium

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