Cold Ramen Noodle Salad - cooking recipe

Ingredients

12 ounces ramen noodles, prepared according to directions
1 lb chicken tenders, cubed
2 cups coleslaw mix
1 carrot, diced
1 stalk celery, diced
1/2 cup vegetable oil
2 tablespoons oil
1/3 cup rice wine vinegar
4 tablespoons low sodium soy sauce
2 tablespoons brown sugar
1/2 teaspoon garlic powder

Preparation

Brown cubed chicken pieces in a saute pan with 2tbs oil until cooked through.
In a large bowl, combine cooked and slightly cooled ramen noodles, coleslaw mix, carrot, celery. Toss well.
Add cooked, diced chicken.
In a separate bowl, whisk together remaining vegetable oil, vinegar, soy sauce, brown sugar and garlic powder. Pour sauce over salad and toss well to combine.
Refrigerate at least 1 hour before serving.
*Omit the chicken for a summer-safe salad.
*This sauce is very all-purpose, so you can change up the meats (chicken, steak, cubed fish, tofu) and the veggies (snowpeas, corn, broccoli) and event the noodles (shrimp-flavored).