Chinese (Ramen) Noodle Salad
This is a salad recipe that's been in my family since...ever. It's frequently requested as a summertime dinner. It's very light and fresh and tasty and good for hot days.
I made this for my dinner the other night. I made some changes, since the original recipe serves about 4 people, and alas, I am but one. I also tried to make it "healther", since I refuse to eat packaged ramen (*couchcouchevilfriedjunkcouch*). So I have the original recipe listed here and my alterations are in the paranthese next to the ingredient.
Chinese Ramen Noodle Salad
2 chicken breasts (1 soy chicken cutlet)
1 small cabbage (or about 2 1/2 cups) chopped fine or shredded (I added snow peas too)
1/4 cup onion
1/4 cup sesame seeds (omitted)
1 package of ramen noodles crushed (1 package of shirataki tofu noodles, or soba would work well too)
1/2 cup olive oil (omitted)
1/4 cup wine vinegar (used 1/8 cup)
2 tbsp sugar (used 2 tsp)
1 or 2 cloves garlic crushed
2 seasoning packs from chicken ramen (I used 1 crushed chiken boullion)
Boil the chicken in water in a saucepan until cooked though. Remove and cut into chunks. Mix all the ingredients for the marinade and combine chicken chunks and marinade in ziploc bag and let marinate overnight in the fridge.
Then just befroe serving add the shredded cabbage, onion, sesame seeds and noodles. Mix, add salt and pepper to taste.
*Be cafeful not to add too much cabbage, or it will be too dry. If this happens, add a little more vinegar to wet things up.