The dressing is an aromatic combination of orange, sesame, ginger and soy.
You may want to double the dressing and save some for a salad the next day.
Crumble ramen noodles onto a large rimmed baking sheet (discard seasoning packet).
Add almonds, sesame seeds and canola oil; toss to coat.
Bake for 10 minutes.
Stir, then bake until the noodles are golden brown, about 5 minutes more.
Let cool on the pan on a wire rack.
Meanwhile, place chicken in a medium skillet or saucepan with water to cover.
Add ginger and salt; bring to a boil.
Transfer the chicken to a clean cutting board to cool.
Using forks, shred into bite-size pieces.
(Discard the poaching liquid.)
Whisk or shake until the sugar has dissolved.
Just before serving, combine the shredded chicken, cabbage, carrot and scallions in a large bowl.
Add the toasted noodle mixture and the dressing; mix well.
Toss together just before serving.
But what you may not realize is that the noodles have been deep-fried.
A serving of the soup contains 8 grams of fat.
Look for baked ramen, with only 1 gram of fat per serving.
Be sure to check the label so you know what you’re buying.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
