Ingredients:

  • 14 oz Pre-shredded Coleslaw Mix (Cabbage and Carrots)
  • 6 oz Instant Ramen Noodles (2 packages, flavor packets discarded)
  • 0.5 cup slivered almonds
  • 0.25 cup toasted sunflower seeds
  • 4 green onions, thinly sliced
  • 0.5 cup fresh cilantro, chopped
  • 2 cups cooked chicken breast, shredded
  • 0.5 cup neutral oil (vegetable or canola)
  • 0.33 cup rice vinegar
  • 0.25 cup granulated sugar
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 0.5 tsp fresh ginger, grated
  • 0.25 tsp black pepper

Instructions:

  1. Remove the ramen from the packaging and discard the flavor packets. Place the dry blocks in a large zip top bag and use a rolling pin or the bottom of a heavy skillet to break them into bite-sized shards. Note: Aim for pieces about 1/2 inch wide to maintain texture.
  2. Heat a dry skillet over medium heat. Add the broken noodles, 0.5 cup slivered almonds, and 0.25 cup sunflower seeds.
  3. Stir the mixture constantly for about 5 minutes until the seeds smell like toasted biscuits and the noodles are golden.
  4. Transfer the toasted mixture to a plate immediately to stop the cooking process. Note: Residual heat in the pan will burn the almonds if left alone.
  5. In a small jar or bowl, combine 0.5 cup neutral oil, 0.33 cup rice vinegar, and 0.25 cup granulated sugar.
  6. Add 1 tbsp soy sauce, 1 tbsp toasted sesame oil, 0.5 tsp grated ginger, and 0.25 tsp black pepper. Whisk vigorously for 60 seconds until the dressing looks cloudy and thickened.
  7. In your large mixing bowl, toss the 14 oz coleslaw mix, 4 sliced green onions, and 0.5 cup chopped cilantro together.
  8. Fold in the 2 cups of shredded chicken breast, ensuring it is evenly distributed through the cabbage.
  9. Pour the dressing over the cabbage and chicken. Toss thoroughly until every leaf is shimmering with oil.
  10. Just before serving, fold in the cooled toasted noodle mixture. Note: This prevents the noodles from absorbing moisture too early.