1 (8-ounce) package soba noodles
1 1/4 cups frozen shelled edamame (green soybeans)
3/4 cup matchstick-cut carrots
1/3 cup sliced green onions
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons chopped serrano chile
1 pound peeled and deveined medium shrimp
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon olive oil
1. Cook noodles in boiling water 7 minutes or until almost al dente. Add soybeans to pan; cook 1 minute or until thoroughly heated. Drain. Place noodle mixture in a large bowl. Add carrots, onions, cilantro, and chile; toss.
2. Heat a large skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Coat pan with cooking spray. Add shrimp; cook 1 1/2 minutes on each side. Add shrimp to noodle mixture.
3. Combine orange juice and remaining ingredients in a bowl, stirring well with a whisk. Drizzle juice mixture over noodle mixture; toss well.
1/4 cup canola oil
1/4 cup fresh lime juice
3 tablespoons dark sesame oil
2 tablespoons creamy peanut butter
2 tablespoons brown sugar
1/2 teaspoon kosher salt
2 green onions, cut into 2-inch pieces
1 garlic clove, peeled
2 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1/4 cup finely chopped green onions (about 2 onions)
6 wonton wrappers
1/4 teaspoon kosher salt
2 cups thinly sliced napa (Chinese) cabbage
1 cup thinly sliced red cabbage
2 cups thinly sliced romaine lettuce
1 cup matchstick-cut carrots
1/2 cup coarsely chopped whole natural almonds, toasted
1/3 cup thinly sliced green onions (about 3 onions)
To prepare dressing, place first 8 ingredients in a blender; process until smooth. Cover and chill up to 3 days.
Preheat oven to 350°.
To prepare chicken, sprinkle with salt and pepper; rub ginger, garlic, and 1/4 cup green onions over chicken. Place in an 11 x 7inch baking dish coated with cooking spray. Bake at 350° for 26 to 28 minutes or until chicken is done. Cool slightly, and cut crosswise into 1/4-inch slices.
To prepare chips, stack wonton wrappers. Cut wrappers diagonally into quarters to form triangles; place in a single layer on a large baking sheet. Coat quarters with cooking spray, and sprinkle evenly with 1/4 teaspoon salt. Broil 30 seconds to 1 minute or until browned. (Watch closely to prevent burning.)
Place chicken, cabbages, and remaining ingredients in a large bowl. Drizzle with dressing; toss gently. Divide salad evenly among 6 plates. Serve with chips.
Tips: For quick and easy prep, place the cabbage and veggies in a bowl and make the dressing in the morning. Then, cook the chicken and chips right before dinner. If you’re in a pinch, you can use leftover shredded chicken from Simplest Roast Chicken Ever. If you’d like to make this salad completely gluten free, simply omit the wonton chips.
1/2 cup firmly packed brown sugar
1/2 cup sesame oil
1/2 cup rice vinegar or 1/3 cup white vinegar
2 ramen noodle seasoning packets (reserved from ramen noodle packages used in salad)
1 tablespoon peeled and minced fresh ginger
1/2 teaspoon black pepper
2 cups cubed chicken breasts or thighs
1 tablespoon sesame oil
1 head Napa cabbage, cut into very thin slivers
4 green onions, thinly sliced
1/4 cup chopped fresh cilantro
1/4 cup chopped peanuts
2 tablespoons sesame seeds, toasted in a dry skillet over medium heat
Three 3-ounce packages oriental- or chicken-flavored ramen noodles, broken
In a 2-cup measuring cup, whisk together first 6 marinade ingredients. In a medium-size bowl, toss chicken with 1/4 cup marinade and marinate for 1 hour.
Heat sesame oil in a medium-size skillet over medium-high heat. Add chicken and cook, without stirring, until nicely browned on one side, 3 to 5 minutes. Stir and cook until chicken is no longer pink in the center, 5 to 8 more minutes. (If you’re short on time, cook chicken immediately after tossing it with marinade.)
Transfer cooked chicken to a large bowl, and add remaining salad ingredients; toss to combine. Pour remaining marinade over salad and toss until everything is well coated. Cover with plastic wrap and refrigerate several hours, or overnight, to let the flavors develop.
2 boneless, skinless chicken breasts, cooked and shredded
2/3 cup General Tso’s sauce
1/4 cup teriyaki sauce
4 10-inch flour tortillas
10-oz. pkg. romaine and cabbage salad mix
1/2 cup carrot, peeled and shredded
1/4 cup sliced almonds
2 tablespoons chow mein noodles
Combine chicken and sauces in a skillet.
Cook over medium heat until heated through; remove from heat.
Divide ingredients evenly on each tortilla, beginning with salad mix, carrot, chicken mixture, almonds and ending with chow mein noodles. Roll up burrito style.