• 4servings
  • 30minutes
  • 399calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, E
MineralsCopper, Natrium, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package(s) (3-ounce) low-fat ramen-noodle soup mix (see Tips & Techniques)

  2. 1/4 cup(s) slivered almonds

  3. 1 tablespoon(s) sesame seeds

  4. 1 1/2 teaspoon(s) canola oil

  5. 1 pound(s) boneless, skinless chicken breasts , trimmed 3 slice(s) (1/4-inch-thick) fresh ginger

  6. 1/2 teaspoon(s) salt

  7. 3 tablespoon(s) orange juice

  8. 3 tablespoon(s) cider vinegar

  9. 5 teaspoon(s) reduced-sodium soy sauce

  10. 5 teaspoon(s) sugar

  11. 3/4 teaspoon(s) toasted sesame oil

  12. 2 cup(s) shredded green cabbage

  13. 1 medium carrot , shredded

  14. 3 scallions , chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F.

  2. 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.

  3. Meanwhile, place chicken in a medium skillet or saucepan with water to cover. Add ginger and salt; bring to a boil. Cover, reduce heat to low, and simmer gently until no longer pink in the center and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 10 to 15 minutes. Transfer the chicken to a clean cutting board to cool. Using forks, shred into bite-size pieces. (Discard the poaching liquid.)

  4. Meanwhile, combine orange juice, vinegar, soy sauce, sugar, and sesame oil in a small bowl or jar with a tight-fitting lid. Whisk or shake until the sugar has dissolved.

  5. 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.

  6. Carb Servings: 1 1/2 starch, 1 vegetable, 4 lean meat, 1 1/2 fat. Carbohydrate Servings: 2. Nutrition Bonus: Vitamin A (50% daily value), Vitamin C (35% dv), Folate (26% dv), Magnesium (21% dv), Potassium (17% dv).


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