Ramen Noodle Salad Recipe in 20 Minutes:
Master the ramen noodle salad recipe with our guide emphasizing texture. Includes a step-by-step timing guide and common mistakes checklist. Ready in 30 minutes
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Cooking tools:
- Microplane
- Oven
- Baking sheet
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Serving bowl
- Tongs
- Freezer
- Stove
Ingredients
- 14 oz Pre-shredded Coleslaw Mix (Cabbage and Carrots)
- 6 oz Instant Ramen Noodles (2 packages, flavor packets discarded)
- 1/2 cup slivered almonds
- 1/4 cup toasted sunflower seeds
- 4 green onions, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 2 cups cooked chicken breast, shredded
- 1/2 cup neutral oil (vegetable or canola)
- 1/3 cup rice vinegar
- 1/4 cup granulated sugar
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1/2 tsp fresh ginger, grated
- 1/4 tsp black pepper
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