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Posted by moo - September 17, 2004 10:32 AM
I found this in a mag. in the teachers workroom. Have wanted to try, but not sure my dear mother would like....if someone tries it, let me know. I think it sounds easy and delish!
Teriyaki Chicken Noodle Salad
1 3-oz. pkg. chicken flavored ramen noodles
1/4 cup rice wine vinegar or white wine vinegar
2 Tbs. orange juice
2 Tbs. salad oil
few dashes bottled hot pepper sauce
6 cups torn mixed salad greens
2 cups fresh veggies, your choice of these: (bean sprouts, pea pods, carrots, summer squash, zucchini, cucumber, onions. Make sure veggies are approx. same size.)
2 oranges, peeled, halved lengthwise and thinly sliced-OR-1 can mandarin oranges, drained
12 ounces skinless, boneless chicken breasts
Dressing:
In a screw-top jar, combine the flavor packet from the ramen noodles, vinegar, orange juice, salad oil, and hot pepper sauce. Cover, shake and set aside.
In a large bowl, combine the salad greens, veggies and orange slices; toss gently to combine. Break ramen noodles into pieces; add to salad. Cover and refrigerate up to 1 hour.
Meanwhile, cut chicken into thin bite-size strips. Pour cooking oil into wok or large skillet. Preheat over medium-high heat. Stir-fry the chicken in hot oil for 2-3 minutes or until chicken is no longer pink.
While the chicken is cooking, pour the salad dressing over the salad mixture; tossing gently to coat. Let stand about 5 minutes to soften noodles, stirring occasionally.
Add the chicken and pan juices to salad; toss gently to combine. Serve immediately. Makes 4 servings.
I found this in a mag. in the teachers workroom. Have wanted to try, but not sure my dear mother would like....if someone tries it, let me know. I think it sounds easy and delish!
Teriyaki Chicken Noodle Salad
1 3-oz. pkg. chicken flavored ramen noodles
1/4 cup rice wine vinegar or white wine vinegar
2 Tbs. orange juice
2 Tbs. salad oil
few dashes bottled hot pepper sauce
6 cups torn mixed salad greens
2 cups fresh veggies, your choice of these: (bean sprouts, pea pods, carrots, summer squash, zucchini, cucumber, onions. Make sure veggies are approx. same size.)
2 oranges, peeled, halved lengthwise and thinly sliced-OR-1 can mandarin oranges, drained
12 ounces skinless, boneless chicken breasts
Dressing:
In a screw-top jar, combine the flavor packet from the ramen noodles, vinegar, orange juice, salad oil, and hot pepper sauce. Cover, shake and set aside.
In a large bowl, combine the salad greens, veggies and orange slices; toss gently to combine. Break ramen noodles into pieces; add to salad. Cover and refrigerate up to 1 hour.
Meanwhile, cut chicken into thin bite-size strips. Pour cooking oil into wok or large skillet. Preheat over medium-high heat. Stir-fry the chicken in hot oil for 2-3 minutes or until chicken is no longer pink.
While the chicken is cooking, pour the salad dressing over the salad mixture; tossing gently to coat. Let stand about 5 minutes to soften noodles, stirring occasionally.
Add the chicken and pan juices to salad; toss gently to combine. Serve immediately. Makes 4 servings.