Japanese chicken salad - recipes

Sunset, Jan, 1986

Japanese Chicken Salad Pan-fried noodles and almonds give this salad its crunch. 2 tablespoons salad oil 1/2 cup sliced almonds 2 tablespoons sesame seed 1 package (3 oz.) Oriental noodle soup mikx, noodles crumbled and seasonings reserved for other uses 2 cups cooked, boned, and skinned chicken breast, cut or torn into shreds 4 cups finely shredded green cabbage 1/2 cup chopped green onions with tops Dressing (recipe follows) Salt

Place oil in a 10- to 12-inch frying pan over medium-high heat. When oil is hot, add almonds, sesame seed, and noodles; stir-fry until mixture is lightly browned, 3 to 4 minutes. Scoop mixture from pan with slotted spoon and drain on paper towels.

In a salad bowl, combine noodle mixture, chicken, cabbage, onions, and dressing; add to salt to taste and mix well. Makes 6 servings.--Vickie Engstrom, Seattle.

Dressing. Stir together 1/3 cup each salad oil and rice vinegar or white distilled vinegar, 5 teaspoons sugar, and 1/2 teaspoon pepper.