Dead simple weeknight fare. We love this variation on the old school Chinese chicken salad because it's crunchy and satisfying, plus the noodles take it to a new level! Use your favorite sesame or soy dressing with a generous splash of oil if you don’t feel like whipping up the dressing yourself.
Active Time: 10 minutes | Inactive Time: 5 minutes | Easy | 2 to 3 servings
1 package (12 ounces) Umi Organic ramen noodles
Sauce:
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 garlic clove, minced
1-inch piece fresh ginger, peeled and minced
1 teaspoon sesame seeds (optional)
2 cups shredded cooked chicken (from a store-bought rotisserie chicken or leftovers)
1 cup shredded red cabbage
1 cup shredded romaine lettuce
1/4 cup chopped cilantro
1/4 cup roasted unsalted peanuts, chopped (optional)
Directions
1. Bring a large pot of water to a rapid boil. Gently pull apart and fluff noodles. Add noodles to water and boil 2 minutes, stirring often. Drain, rinse under cold water under fully chilled, and shake out excess water.
2. In a large bowl, whisk together vinegar, soy sauce, oil, garlic, ginger, and sesame seeds, if desired. Add noodles, chicken, cabbage, and lettuce and toss. Divide between plates.
3. Garnish with cilantro and optional peanuts.
