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Asian chicken salad
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A picture of Asian chicken salad.

Asian chicken salad

Roxy Donat
Roxy Donat @cook_3320414
Monterey, CA

What kid wouldn't like a salad based on chicken and crunchy Ramen noodles? It's best eaten within 2-3 hours of when it's made.

What kid wouldn't like a salad based on chicken and crunchy Ramen noodles? It's best eaten within 2-3 hours of when it's made.

Read more

Asian chicken salad

Roxy Donat
Roxy Donat @cook_3320414
Monterey, CA

What kid wouldn't like a salad based on chicken and crunchy Ramen noodles? It's best eaten within 2-3 hours of when it's made.

What kid wouldn't like a salad based on chicken and crunchy Ramen noodles? It's best eaten within 2-3 hours of when it's made.

Read more
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Ingredients

30 mins
8 servings
  1. 1 headNapa cabbage, thinly sliced
  2. 2 packagesramen noodles, broken into bite-size pcs.
  3. 2 cupshredded, cooked chicken
  4. 1/4 cuphoisin sauce
  5. 3 tbsprice wine vinegar
  6. 3 tbspsoy sauce
  7. 1 tbspfish sauce
  8. 2 tsptoasted sesame oil
  9. 1pc. ginger root, grated
  10. 6green onions, thinly sliced
  11. 1/4 cuppeanuts, toasted
  12. 1leaves from 1 bunch fresh basil, sliced
  13. 1leaves from half bunch fresh cilantro, sliced
  14. 1leaves from 1 bunch fresh mint, sliced
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Steps

30 mins
  1. 1

    mix together cabbage, noodles, and chicken in a lg. bowl

  2. 2

    in a sm. bowl or jar, mix hoisin sauce, vinegar, soy sauce, fish sauce, sesame oil, ginger, and green onions. Pour over cabbage mix and toss well to coat all the ingredients. You can do this a few hrs. ahead so that the seasoned sauce will moisten the dry noodles.

  3. 3

    just before serving, sprinkle salad with peanuts and some basil, cilantro, and mint.

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Roxy Donat
Roxy Donat @cook_3320414
on January 08, 2014 00:47
Monterey, CA
Instagram: bleed_blue_831Twitter: comochingas7Snapchat: carpe_nocte
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