Spicy Peanut Chicken Ramen Dinner Cole Slaw

Name: Spicy Peanut Chicken Ramen Dinner Cole Slaw
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 chicken breasts, cut into bite-size pieces (about 4 ounces each); 1 tablespoon olive oil; 1 teaspoon toasted sesame oil; 2 -3 tablespoons chunky peanut butter, to taste; 1/4 cup plain yogurt; 2 tablespoons mayonnaise; 2 garlic cloves, minced; 2 tablespoons dried onion flakes; 2 tablespoons cider vinegar; 1 tablespoon soy sauce; 2 teaspoons lemon juice, to taste; 1/2 teaspoon dried ancho chile powder; 1/4 teaspoon cayenne, to taste; crushed red pepper flakes, to taste (optional); 1/8-1/4 teaspoon fresh ground black pepper, to taste; 1/4 cup slivered almonds; 3 green onions, chopped (scallions); 1 (4 ounce) can sliced water chestnuts, drained, cut in halves; 1 tablespoon toasted sesame seeds; 1 (1 lb) bag coleslaw mix or 1 small cabbage, shredded; 2 (3 ounce) packages chicken-flavored ramen noodles; chopped toasted peanuts, for garnish (optional)

Submitted by Julesong

"A different and delicious take on the ramen coleslaw salad! I came up with this recipe when we found ourselves making and eating our other version so often (recipe#240922, it’s so good!) that we wanted a slightly different kind. :) The recipe makes 4 main-dish portions, or 8-10 side dish portions. It's great as a dinner entrée, and fast and easy to make."

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Ready In:: 30mins
Ingredients:: 22
Serves:: 4

ingredients

2 chicken breasts, cut into bite-size pieces (about 4 ounces each)
1 tablespoon olive oil
1 teaspoon toasted sesame oil
Dressing
2 -3 tablespoons chunky peanut butter, to taste
¹⁄₄ cup plain yogurt
2 tablespoons mayonnaise
2 garlic cloves, minced
2 tablespoons dried onion flakes
2 tablespoons cider vinegar
1 tablespoon soy sauce
2 teaspoons lemon juice, to taste
¹⁄₂ teaspoon dried ancho chile powder
¹⁄₄ teaspoon cayenne, to taste
crushed red pepper flakes, to taste (optional)
¹⁄₈ - ¹⁄₄ teaspoon fresh ground black pepper, to taste
¹⁄₄ cup slivered almonds
3 green onions, chopped (scallions)
1 (4 ounce) can sliced water chestnuts, drained, cut in halves
1 tablespoon toasted sesame seeds
Salad mix
1 (1 lb) bag coleslaw mix or 1 small cabbage, shredded
2 (3 ounce) packages chicken-flavored ramen noodles
chopped toasted peanuts, for garnish (optional)

directions

Sauté the chicken pieces in olive and sesame oils until browned. Drain and set aside.
In a very large bowl, stir together the dressing ingredients well.
Add the browned chicken and coleslaw mix or shredded cabbage to the dressing and toss well to coat. Set aside.
Into a bowl, break up the ramen noodles into smaller pieces. In a saucepan, heat the amount of water according to package directions to a brisk boil and add the seasoning packets. Add the bowl of noodles all at once to the boiling seasoned water and cook, stirring occasionally, for 90 seconds. (You want the noodles slightly cooked, but not as limp as ramen will get if you cook it fully.) When noodles have cooked for 90 seconds, remove from heat and immediately drain.
Add the semi-cooked drained ramen noodles to the coleslaw and toss again to combine well.
Place salad in a large container and chill in refrigerator for at least 2 hours (it helps to cool and chill them if you stir the slaw a couple of times during chilling).
Garnish with chopped toasted peanuts. Makes 4 entrée-size servings.

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Reviews

Because I made this on the spur of the moment last night, I didn't have all the ingredients and so don't feel justified in giving stars, but I would like to report that we certainly enjoyed the meal, and I will make this dish again for sure. I did not have sesame oil, almonds, or water chestnuts, all ingredients which would have been great I bet. In addition, I only had one package of ramen noodles, and no time to partially cook and cool them, so I just crumbled them into the salad. While we were eating, my husband suggested adding some dried fruit, and the addition of dried cranberries was great...a tad unconventional, but we liked it...I bet raisins would have been good too. Based on my success with a distorted version of this recipe, I can highly recommend it, and will certainly make the true recipe myself in the future.

Sweet Baboo
Made this for the first time last night (7-30-07) and it was really good. I didn't have the onion and added more garlic, but it turned out great and I will make it again.

regentlion

RECIPE SUBMITTED BY

Julesong

Tukwila, 87

It's simply this: I love to cook! :) I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. I am proud to say that I have several family members who are also on RecipeZaar! My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. Cooking peeve: food/cooking snobbery. Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.

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