Some changes I made.. Buckwheat noodles(Asian isle) and coconut aminos(soy sauce)! Grill your chicken!!! - Salt/pepper coconut oil! Worth every effort!
Chinese Chicken & Noodle Salad
This delicious Chinese-inspired salad is crisp, crunchy and cool with shredded cabbage, carrots and chicken breast tossed with toasted ramen noodles and slivered almonds. The dressing is an addictive orange, sesame, ginger and soy combination—you may want to double the dressing and save some for a salad the next day.
16 Reviews for Chinese Chicken & Noodle Salad
We make this recipe once a week, but with some alternations. We double the recipe but omit the Ramon noodles. Instead of buying all the veggies, we use two bags of fresh pre cut broccoli slaw vegetable mix. I sauté the broccoli slaw in a wok with a tablespoon of EVOO until slightly wilted. I do not like blanched chicken so I grill three pieces that are simply seasoned with salt and pepper and then shred it. Toss the sautéed broccoli slaw and shredded chicken in a bowl with the green unions, dressing and toasted almonds and you have a very delicious salad without the processed Ramon noodles.
Used Savoy cabbage. Made Ginger Dressing from Cooks.com. Cooked chicken strips in oil, ginger n garlic, S & P. added La Choy Chow Mein Noodles. Sooo delicious
My first complaint about this recipe is in advocation of using instant ramen noodles. Isn't this site called "Eating Well"? Yes, it advocates "baked" ramen over deep fried, but considering the preparation methods, almost any type of alimentary paste can be used! Further, ramen noodles are a very, very Japanese style of noodle. Chinese noodles are, in fact, made with low-protein wheat flour and then pulled by hand, which gives them an altogether better flavour and texture than any instant noodle ever can.
Secondly, the method of preparation of the chicken, as detailed in this recipe, leaves one to wonder why anyone would cook at home if this were the method to be used. Not only is blanching the chicken only supposed to be a pre-preparatory method, but the Chinese definitely know how to marinade. Those who took it upon themselves to marinade this chicken, even in, say, an Italian Marsala, are actually being more authentic than the original recipe.
There are other things wrong with this recipe, but I'm afraid I've gotten to the point of "TL;DR".