Ingredients
DRESSING
1/2 c Bertolli extra virgin olive oil
1/4 c seasoned rice vinegar
1/4 c Domino sugar
2-3 Tbsp sesame oil
1 Tbsp La Choy soy sauce
1/2 tsp pepper
SALAD
1 head of cabbage; shredded
1/2 carrot; peeled and julienned
4-5 green onions; finely chopped
1/4 bunch cilantro; chopped
1 lb chicken; gently boiled and finely shredded
RAMEN MIX
1 Tbsp Kerrygold butter
1 pkg ramen seasoning; reserve 1/2 pkg
1 pkg slivered almonds; 2.25 oz
2-3 Tbsp sesame seeds
Instructions
1. Dressing: Make ahead of time – combine ingredients in a bottle, shake very well until sugar dissolves, and refrigerate for 2-3 hours.
2. Ramen Noodles: Break up the noodles and save the seasoning packet. Set aside.
3. Ramen Mix: Combine ramen mix ingredients and set aside. Melt butter over medium heat in a frying pan. Add the broken up noodles to a frying pan. Pour half of the seasoning packet over the noodles and brown, stirring until mixed well. Add slivered almonds and sesame seeds; brown together. Set aside to mix in with salad later.
4. Salad Mix: Toss the salad ingredients together. Add ramen mix. Shake the salad dressing very well so sugar gets dissolved. Just before serving, add the dressing and toss.
From: recipepatch.com
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