These crunchy ramen cakes combine with a tangy Asian chicken and veggies for a tasty, healthy lunch!
- 1 2 ounce package ramen noodles
For the chicken:
- 2 tablespoon sesame oil
- 2 tablespoon soy sauce
- 1/2 teaspoon ground pepper
- 8 ounces boneless, skinless chicken breast
For the dressing:
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 garlic clove, minced
- 1/2 tablespoon soy sauce
- 1/4 teaspoon ground ginger
- 1/4 teaspoon sugar
For the salad:
- 1/2 cup snow peas, sliced
- 1/2 cup shelled edamame, steamed
- 1 10.5-ounce can mandarin orange slices, drained
- chopped green onions and cilantro for garnish
- Cook the ramen according to package direction, leaving out any seasonings that come with the noodles. Remove from heat and drain when done. Coat two small ramekins with cooking spray and divide the noodles between them. Refrigerate for about 20 minutes.
- While the ramen is cooking combine the chicken, sesame oil, soy sauce and pepper in a large zip lock bag and refrigerate for 30 minutes.
- Preheat the oven to 350°F.
- While the chicken is marinating, prep the veggies and other ingredients as needed.
- After the chicken has marinated for 30 minutes, remove from marinade and place the chicken in a baking dish. Discard any excess marinade. Bake for 30 minutes. Cook the ramen in the ramekins at the same time.
- To make the dressing, mix the rice vinegar, sesame oil, garlic, soy sauce, ground ginger and sugar in a small bowl.
- Remove chicken and noodles from the oven when done. Let chicken cool slightly and shred with two forks.
- Add chicken, snow peas, edamame and oranges to a medium mixing bowl. Add the dressing and toss until everything is coated.
- Place one ramen cake on a plate and top with chicken salad mixture. Garnish with chopped cilantro and green onions. Repeat with the remaining ramen cake and salad. Serve immediately.
When they are in season, you can use fresh mandarin orange sections if you prefer.
Keywords: Asian salad, ramen dish