Saute the chicken pieces in olive and sesame
auce; stir to combine. Add chicken broth and water and bring
Cut chicken breast julienne style or cubed,
Mix sugar, oil and vinegar.
Add flavor packets from noodles; mix well.
Add vegetables and stir.
Add crushed noodles and stir. Let stand in refrigerator for 24 hours.
Stir 3 or 4 times in between the 24 hours.
For a big bowl, double this recipe.
o wilt.
Heat the chicken stock just until it's
In small bowl, combine first 4 ingredients.
Set aside.
In large resealable bag, place bread crumbs and 2 of the Ramen seasoning packets.
Combine.
Add chicken, one piece at a time and shake until coated.
In skillet on medium high heat, heat oil and cook chicken until done.
Set aside and keep warm.
Cook noodles
Add sauce to pan; cook and stir until heated through.
Drain noodles and add with sprouts/green onions to pan.
Toss to coat.
Serve with chicken.
ater, and peel.
Combine chicken stock, chicken meat, spinach, soy sauce
Brown almonds, sesame seed and sunflower seeds in 2 tablespoons oil.
Chop cabbage, green onion and bell pepper fine. Mix all together.
Add Top Ramen (uncooked), broken into small pieces.
Toss together cabbage, onion, sesame seeds, and dry Ramen noodles. Mix water, oil, sugar, vinegar and ramen seasoning to make dressing.
Pour dressing over cabbage mixture; toss. Sprinkle with almonds. Serves 6.
Toss together cabbage, onions, sesame seed, almonds and dry Ramen noodles.
Mix water, oil, sugar, vinegar and Ramen seasoning package to make dressing.
Pour dressing over cabbage mixture and toss.
Refrigerate at least 4 hours.
Can be made a day or two in advance.
Heat a medium sized pot on medium-high heat.
Add vegetable oil and onions. Cook for about 2 minutes until onions begin to soften. Add garlic, stir until fragrant (about 1 minute).
Add rice wine vinegar and soy sauce; cook for 2-3 minutes.
Add carrots and chicken broth. Allow the broth to simmer together for at least 5 minutes to allow flavors to combine.
ith bean sprouts, bamboo, pulled chicken, corn, wakame, egg, butter and
Cook chicken, debone and cut into small pieces (reserve 1/2 cup
liquid).
Cook
noodles; drain and add packet.
Cook broccoli;
drain.
Dressing Mixture:
Mix sugar, canola oil, pepper, salt, vinegar and seasoning package (in Ramen noodles) to make dressing; set aside.
Bring water to boil in small saucepan.
Add dry noodles and flavor packet (optional) and cook until tender.
Drain noodles.
Meanwhile, in a large saucepan, Add ingredients butter to broccoli.
Heat on low until combined and chicken and broccoli are heated through.
Add noodles and stir together until noodles are coated.
Season with salt and pepper if seasoning packet is not used.
owl, dilute the cream of chicken soup with the remaining broth
0 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel
he carcass of a roasted chicken, which I keep in my
Combine lettuce, onions and oranges in large salad bowl. Chill.
When ready to serve, crush Ramen noodles into small pieces.
Sprinkle noodles and almonds over salad and add dressing. Yields 6 to 8 servings.
Separate chicken from bones and chop or