COLD RAMEN NOODLE SALAD
Yummy, yummy..a nice cold salad that can be a great side dish or a refreshingly light meal. The possibilities are endless. I believe the original recipe came from a Wesson Oil Cookbook.
Provided by MrsKnox2016
Categories Meat
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Brown cubed chicken pieces in a saute pan with 2tbs oil until cooked through.
- In a large bowl, combine cooked and slightly cooled ramen noodles, coleslaw mix, carrot, celery. Toss well.
- Add cooked, diced chicken.
- In a separate bowl, whisk together remaining vegetable oil, vinegar, soy sauce, brown sugar and garlic powder. Pour sauce over salad and toss well to combine.
- Refrigerate at least 1 hour before serving.
- *Omit the chicken for a summer-safe salad.
- *This sauce is very all-purpose, so you can change up the meats (chicken, steak, cubed fish, tofu) and the veggies (snowpeas, corn, broccoli) and event the noodles (shrimp-flavored).
Nutrition Facts : Calories 863.9, Fat 50.1, SaturatedFat 11.4, Cholesterol 65.8, Sodium 1688, Carbohydrate 67.9, Fiber 1.6, Sugar 9.2, Protein 35.8
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