2. Make the Dressing. In a small bowl, whisk together the vegetable oil, rice vinegar, sugar, soy sauce, and sesame oil. Stir until the sugar dissolves completely.

This salad toasts them up and adds them to a vegetable-packed Asian-inspired chopped salad. Skip to main content Skip to header ... 1 package chicken flavored ramen noodles; 1 cup toasted slivered ...

Salad ingredients: 16-ounce bag of coleslaw mix. 1/4 cup thinly sliced almonds. 1 package of ramen noodles. 8 ounces cooked chicken. Dressing ingredients: ...

10 ounces non-instant dried ramen noodles (see headnote) ⅓ cup low-sodium soy sauce 2 tablespoons seasoned rice vinegar 2 teaspoons toasted sesame oil, plus more to serve 1 pound cooked, peeled ...

Mound the salad in the center of a large platter, arrange remaining noodles around the border, and sprinkle remaining peanuts on top. Serve at once. • Makes 6 to 8 main dish servings.

From Ramen to Udon: An Asian Noodle Primer. By Nicole Perry. ... and dan dan mian and are also fried and used as a garnish for some Chinese-American dishes like Chinese chicken salad. ...