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Ramen Salad

INGREDIENTS:

  • 1⁄4 cup vegetable oil
  • 1⁄4 cup rice wine vinegar
  • 2 tbsp soy sauce
  • 1 tbsp Ty Ling Food Products Sesame Oil
  • 2 tbsp honey
  • pinch sea salt, black pepper and ground ginger to taste
  • 2 tbsp butter or oil
  • 2 tbsp Ty Ling Food Products Five Spice
  • 1 package Ty Ling Food Products Chinese Noodles
  • 2 tbsp sesame seeds, toasted
  • 1⁄2 cup almond slices, toasted
  • 1/2 head napa cabbage, chopped
  • 1⁄2 head purple cabbage, chopped
  • 1⁄2 cup of julienned carrots
  • 3 cups cooked chicken, diced
  • 11 ounce can mandarin oranges, drained
  • 2 green onions, chopped

DIRECTIONS:

  1. In a small mixing bowl, whisk together the vegetable oil, rice vinegar, soy sauce, sesame
    oil, salt, pepper and ginger. Place in the refrigerator while you make the salad.
  2. Break the Ty Ling Chinese Noodles into smaller pieces.
  3. Heat butter or oil in a medium skillet, cook the noodles, almonds and sesame seeds until light brown, stirring frequently, seasoning them with Ty Ling Chinese Five Spice, about 5 minutes. Set aside to cool, and reserve some for topping the salad if desired
  4. In a large mixing bowl, add some of the chicken, chopped cabbages, carrots, and green onions. Pour some of the dressing over the salad. Add ramen, almonds, sesame seeds, remaining chicken, vegetables, and remaining dressing. Toss until well mixed.
  5. Top with mandarin oranges and chopped onions and reserved noodles.