For the marinade mix the honey, dark soy, 5 spice powder, garlic, ginger and rice wine and whisk together.
In a shallow container place cutlets and coat well with marinade mix.
To cook the cutlets will depend on the thickness but on average on the grill (outdoor or indoor on the stove top or under the grill/broiler) I would think about 10 to 12 minutes (5 to 6 minutes per side) for a moist chop, if you like well done go for an extra few minutes.
For the slaw - combine the cabbage, sprouts, spring onions .
Whisk together the light ...
Saute almonds and sesame seed in a little butter.
Add to coleslaw and onions.
Combine coleslaw mixture, almonds and green onions in large bowl.
Sprinkle uncooked broken Ramen noodles, reserving seasoning packets.
Combine sugar, oil, vinegar, salt and pepper and seasoning packets in small bowl.
Mix well.
Spoon over salad and toss to coat.
Yields 8 to 10 servings.
In large bowl, layer crushed noodles, coleslaw, almonds, sunflower seeds and green onions. In separate bowl, mix oil, sugar, vinegar and 2 beef flavorings from noodle packs. Mix well. Pour over salad. Do not stir until next day. Keep, covered, overnight.
To make the coleslaw, combine all ingredients in a large bowl and toss to combine. Season to taste.
Combine almond butter, mustard, honey, oil and nutmeg in a large bowl. Add pork and turn to coat. Cover and refrigerate for 3 hours or overnight.
Preheat grill and oil grates. Grill pork for 10 mins, or until browned all over, brushing occasionally with marinade. Cover pork and let rest for 10 mins. Slice thickly.
Serve pork with coleslaw.
Combine all coleslaw ingredients in a large bowl.
Whisk together all ingredients for lime dressing then pour over coleslaw. Toss gently to combine. Season to taste.
nd tangy.
Next, combine coleslaw ingredients in a large bowl
Cook
chicken.
Cut
in strips or chunks.
Mix together lettuce, coleslaw mix, green onions, Mandarin oranges, chicken and nuts.
Prepare
Chinese
Chicken
Salad Dressing and toss with salad.
Makes 7 to 9 servings.
Place chicken in a shallow dish. Combine lime zest, lime juice and palm sugar. Stir until sugar dissolves. Pour 1/2 over chicken and turn to coat.
Lightly oil a grill pan or large frying pan and place over high heat. Cook chicken for 3-5 mins per side, basting with marinade, until cooked through.
Meanwhile, combine cabbage, carrot, mango, cilantro, oil and remaining lime marinade in a large bowl. Season to taste and toss to combine. Slice chicken and serve with coleslaw.
Whisk together hoisin sauce, soy sauce, ginger, garlic, oil and 2 green onions. Add lamb and toss to coat. Set aside to marinate for 1 hour.
Meanwhile, whisk together lime juice and sugar. Add fish sauce, sesame oil and chili and stir to combine. Add cabbage, bok choy and mint and toss to coat. Set aside.
Preheat a large frying pan over medium-high heat. Working in batches, cook lamb for 2-3 mins per side. Remove from heat and let rest for 2 mins. Serve with coleslaw.
Set oven to 350 degreesPlace the broken noodles and peanuts on a baking sheet and toast until golden brown; cool to room temperature.
In a bowl place the coleslaw, green onions, red bell pepper, toasted ramen noodles and peanuts; toss to combine.
In a bowl mix the dressing ingredients together until well combined; pour over the salad, then toss to combine.
Top salad with mandarin orange segments.
**NOTE** do not add in the dressing until ready to serve the salad or the toasted ramen noodles will loose their crunch.
Saute chicken in a large skillet until well browned. Place coleslaw in a large bowl, add chicken and set aside (or refrigerate if not serving soon).
Break up ramen noodles into a small bowl; add almonds and set aside.
In a small bowl combine the corn oil, vinegar, ramen seasoning packets and artificial sweetener. Mix well and set aside until ready to serve.
When you arrive at your destination, add noodle mixture and dressing mixture to large chicken/coleslaw bowl and stir together. Serve with a smile!
Break and separate Ramen noodles.
Combine all of the ingredients.
Put the cabbage, carrots, radishes, cucumber and scallions into a large bowl. Cover and chill until ready to serve.
Mix all the dressing ingredients together in a bowl. Toss with the coleslaw ingredients just before serving.
owel. In lg. bowl, combine coleslaw mix, kernels, green onions and
In a small saucepan, cook the vinegar and sugar over medium heat until dissolved. Remove from heat and stir in salt, pepper, ramen seasoning packet and oil. Set aside to cool.
In a large bowl, combine the uncooked ramen noodles, broccoli coleslaw mix, and green onions. Pour dressing over salad; toss evenly to coat. Refrigerate until chilled.
Sprinkle with almonds and sesame seeds before serving.
In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown.
In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews.
To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.
Toast nuts, seeds and noodles in 350\u00b0 oven for 15 to 25 minutes or until light brown. Mix together vinegar, oil and sugar and add to slaw mix. Sprinkle slaw mix with seasoning packet that comes with Ramen noodles. Add nut, seed and noodle mixture to slaw right before serving.
ushy I've tried other recipes for the dumpling portion, and
Combine oil, vinegar, sugar and seasoning packets from Ramen to make dressing.
Toast the almonds and sesame seeds in dry pan.
Mix the cabbage, onions and ramen noodles in large bowl.
Toss with dressing and nuts.
Let set in fridge to meld flavors.
NOTES: If you prefer your noodles crunchy, add right before serving.
Toss again before serving, as the dressing settles to the bottom.
Add chicken to make this a main dish salad.