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Japanese chicken salad.

Japanese Chicken Salad Pan-fried noodles and almonds give this salad its crunch. 2 tablespoons salad oil 1/2 cup sliced almonds 2 tablespoons sesame seed 1 package (3 oz.) Oriental noodle soup mikx, noodles crumbled and seasonings reserved for other uses 2 cups cooked, boned, and skinned chicken breast, cut or torn into shreds 4 cups finely shredded green cabbage 1/2 cup chopped green onions with tops Dressing (recipe follows) Salt

Place oil in a 10- to 12-inch frying pan over medium-high heat. When oil is hot, add almonds, sesame seed, and noodles; stir-fry until mixture is lightly browned, 3 to 4 minutes. Scoop mixture from pan with slotted spoon and drain on paper towels.

In a salad bowl, combine noodle mixture, chicken, cabbage, onions, and dressing; add to salt to taste and mix well. Makes 6 servings.--Vickie Engstrom, Seattle.

Dressing. Stir together 1/3 cup each salad oil and rice vinegar or white distilled vinegar, 5 teaspoons sugar, and 1/2 teaspoon pepper.
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Jan 1, 1986
Words:166
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