Cook chicken using your preferred method (either in a pan with some oil, or by poaching). Once chicken is cool enough to touch, chop it into bite-sized pieces and set aside.
While chicken is cooking, cut your cabbage into quarters, cut out the white core, and slice into bite-sized strips. Mix with the cooled chicken.
Leaving the ramen inside the packaging, crush noodles until they are fine pieces. Remove seasoning packets, and pour uncooked noodles in with the chicken and cabbage. Mix all salad ingredients well.
To prepare sauce, combine soy sauce, sugar, vinegar, pepper, oil, and the seasoning packets in a bowl, and pour over salad.
Mix thoroughly once more, and refrigerate over night for best results. The next day, the cabbage and noodles will be softened, and the salad will be very flavorful.
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|Serving Size: 1 Serving (99g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 50 (40%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 50.4mg||16 %|
|Sodium 76.1mg||3 %|
|Potassium 148mg||4 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.2g|
|Protein 17.1g||24 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 125
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