Prep time: 30 minutes
- 1 ten-ounce pack Chinese noodles (available in the Asian food section of the grocery)
- 4 packs of ramen noodles (discard seasoning that comes with it)
- 4 cups of napa cabbage, thinly sliced
- 1 cup snow peas cut into strips
- 1 carrot, julienned
- 1/ cup spring onions, thinly sliced
- 2 cups leftover chicken or grilled chicken, cut into thin strips
- 1 teaspoon canola oil for frying one pack of ramen noodles
For the dressing:
- 3 tablespoons soy sauce
- 4 tablespoons rice vinegar
- 4 tablespoons canola oil
- 2 tablespoons sesame oil
- ½ teaspoon pepper
- Mix dressing ingredients together and set aside.
- In teaspoon of canola oil, fry a pack of ramen noodles until golden brown on both sides.
- Set aside to drain on a paper towel.
- Boil 8 cups of water in a large pot.
- Cook remainder of noodles for three minutes until soft but chewy.
- Remove from stove and rinse and drain.
- In a large bowl, mix together the cabbage, snow peas, carrot, onions and chicken, and add salad dressing.
- Add cooled noodles to the mixture, and crumble crisped noodles that had been fried into oil, and mix thoroughly.
- Refrigerate for several hours to allow salad to cool completely.
- The combination of the fried and the soft noodles gives the salad a nice crunchy texture.