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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A complete meal in a bowl or a ‘roll’. Or, better yet . . . serve as a salad and save the leftovers for wraps. Whether you serve as a salad or a wrap, your family is going to love this easy and inexpensive dish! Ingredients:
4 (10 inch) sandwich wraps or 4 (10 inch) flour tortillas |
1 1/2 cups boneless cooked chicken breasts, chopped in bite-size pieces |
3 -4 cups shredded cabbage |
1 cup carrot, shredded |
1/2 cup green onion, sliced |
1/2 cup red bell pepper, diced |
1/2 cup celery, chopped |
1/4 cup cilantro |
3/4 cup sliced almonds |
2 tablespoons butter |
2 (3 ounce) packages top ramen noodles, noodles only, broken in bite-size pieces |
3 tablespoons sesame seeds |
1 1/2 teaspoons sesame oil |
1/2 cup peanut oil or 1/2 cup vegetable oil |
4 tablespoons granulated sugar, adjust to taste |
1/2 cup rice wine vinegar |
2 tablespoons soy sauce |
1 -2 teaspoon sambal oelek, adjust to taste (garlic chili sauce) |
2 1/2 tablespoons candied ginger, minced |
Directions:
1. SAUCE:.
2. In small sauce pan melt butter; add Ramen noodles, almonds and sesame seeds; sauté until lightly brown, approximately 2 minutes, stirring constantly. Remove and set aside.
3. To sauce pan add sugar, oils, vinegar, soy sauce , sambal oelek and candied ginger and heat until sugar dissolves.
4. Remove from heat and cool slightly; add chicken.
5. SALAD:.
6. In a large bowl mix together vegetables; cabbage, celery, green onions, red bell pepper and carrots.
7. Pour dressing over vegetables and toss.
8. Garnish with noodle mixture and cilantro; serve immediately.
9. WRAP:.
10. Across the center of 10-inch sandwich wrap place 1/4 of the salad mixture, leaving at least one inch at each end.
11. Garnish each wrap with noodle mixture and cilantro.
12. Fold each end toward center and roll.
13. Serve immediately.
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