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Home > Chinese chicken and noodle salad
  

Chinese chicken and noodle salad

Recipe Information

Servings 4
Preparation Time 15 Minutes
Cook Time 30 Minutes
Total Time 45 Minutes
Difficulty Intermediate
Main Ingredient Chicken
Category Poultry
Meal Brunch; Lunch; Dinner
Type Appetizer; Main Course
Subtype Salad
Cuisine Asian; Chinese
Cook Method Baking; Poaching
Diet Heart Healthy; High Protein

Ingredients

  • 1 3-ounce package low-fat ramen-noodle soup mix 

  • 1/4 cup slivered almonds 

  • 1 tablespoon sesame seeds 

  • 1 1/2 teaspoons canola oil 

  • 1 pound boneless, skinless chicken breasts, trimmed

  • Three 1/4-inch-thick slices fresh ginger 

  • 1/2 teaspoon salt 

  • 3 tablespoons orange juice 

  • 3 tablespoons apple cider vinegar 

  • 5 teaspoons reduced-sodium soy sauce 

  • 5 teaspoons sugar 

  • 3/4 teaspoon toasted sesame oil 

  • 2 cups green cabbage, shredded

  • 1 medium carrots, shredded

  • 3 scallions, chopped

 

Directions

  • Preheat oven to 350�F.

  • Crumble the ramen noodles onto a large rimmed baking sheet (discard the seasoning packet). Add the 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 the pan cool on a wire rack.

  • Meanwhile, place the chicken in a medium skillet or saucepan with water to cover. Add three 1/4-inch-thick slices of fresh ginger and salt; bring to a boil. Cover, reduce the 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, about 10-15 minutes. Transfer the chicken to a clean cutting board to cool. Using forks, shred into bite-size pieces. (Discard the poaching liquid.)

  • Also, combine the orange juice, apple cider 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, carrots, and scallions in a large bowl. Add the toasted noodle mixture and the dressing; mix well.

 

Nutrition (per serving)

  • Calories: 399 cal

  • Total fat: 12g

  • Saturated fat: 2g

  • Monosaturated fat: 5g

  • Cholesterol: 96mg

  • Sodium: 558mg

  • Potassium: 581mg

  • Carbohydrate: 30g

  • Fiber: 4g

  • Protein: 41g