Chinese chicken & noodle salad
Indulge in the savory flavors of Chinese cuisine with our delectable chicken and noodle salad. Perfectly balanced with a mix of fresh vegetables and a zesty dressing. Enjoy a culinary adventure in every bite.
Ingredients:
- 1 3-ounce package low-fat ramen-noodle soup mix, (see Note)
- ¼ cup slivered almonds
- 1 tablespoon sesame seeds
- 1 1/2 teaspoons canola oil
- 450g boneless, skinless chicken breasts, trimmed
- 3 1/4-inch-thick slices fresh ginger
- ½ teaspoon salt
- 3 tablespoons orange juice
- 3 tablespoons cider vinegar
- 5 teaspoons reduced-sodium soy sauce
- 5 teaspoons sugar
- ¾ teaspoon toasted sesame oil
- 2 cups shredded green cabbage
- 1 medium carrot, shredded
- 3 scallions, chopped
Instructions:
- Heat the oven to 350°F.
- Break the ramen noodles into small pieces over a large baking sheet with edges (do not use the seasoning packet). Add almonds, sesame seeds, and canola oil; mix well. Bake for 10 minutes. Stir halfway through, then continue baking until the noodles turn golden brown, for about 5 more minutes. Allow to cool on the pan placed on a wire rack.
- While the noodles are baking, place the chicken in a medium-sized skillet or saucepan. Pour enough water to cover the chicken. Add ginger and salt; bring it to a boil. Cover with a lid, lower the heat, and let it simmer gently until the chicken is no longer pink in the middle and a meat thermometer reads 165°F when inserted into the thickest part, which should take around 10 to 15 minutes. Transfer the cooked chicken to a clean cutting board to cool down. Use two forks to pull the chicken into small pieces. (Get rid of the liquid used for poaching the chicken.)
- While the chicken is cooling down, mix orange juice, vinegar, soy sauce, sugar, and sesame oil in a small bowl or a jar with a lid that can be closed tightly. Stir with a whisk or shake it until the sugar is completely dissolved.
- Right before you serve the dish, combine the shredded chicken, cabbage, carrot, and scallions in a large bowl. Add the toasted noodle mix and the dressing; mix everything thoroughly.
Summary:
- Calories: 1365 kcal
- Fat: 46 g
- Protein: 128 g
- Carbs: 107 g
- Potassium: 2796 mg
- Magnesium: 322 mg