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1/2C light vegetable oil
1/4C rice wine vinegar
2 Tbsp Sesame Oil
2Tbsp soy sauce
1 Tbsp ground ginger (fresh) 1tsp ground ginger dry
1 Tbsp sugar
1/4 tsp salt and pepper
Mix all ingridients and let set at least one hour
1.5 lbs well browned chicken breast cubed
1 head iceburg lettuce finely shredded
1/2 head Bok Choy (or other cabage) finely shredded
2 carrots shredded
3 stalks Green onions chopped
Mix all together in large bowl
Either ramen noodles or cellephane noodles (found in
international section of grocery store)
with ramen noodles cook as directed, rinse with cold
water and set aside (break them up a little)
with cellephane noodles fry according to directions
and drain well
take chicken and put in large skillet, brown well,
when done add in ramen noodles and dressing warm
thoughly and add to bowl of salad.
with cellephane noodles just heat chicken and dressing
add to salad and mix well with 1/2 of noodles. Serve
salad on remaining noodles.
Feeds 3-5 ppl
you can easily double the recipe (just make sure you
have a large enough bowl.
Can be made with pork (lean boneless chops) or Steak
with pork add in a chopped (or shredded grannysmith
with beef add in a little Orange juice to the dressing
and orange segments to the salad.
If you want to use shrimp add some lime juice to the dressing and lime zest to the salad.
Can also be made with firm tofu (mainate in dressing
before you brown it)
Other veggies you can add sugar peas, water chestnuts,
bean sprouts, ect.
this is a very versitile recipe and will take just
about any kind of tinkering, have fun with it.