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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is adapted from a Betty Crocker recipe. I have changed it according to my taste. My family just loves it and I generally have some in the fridge all summer long. Ingredients:
3 tablespoons butter |
1 (3 ounce) package top ramen oriental-flavor noodles |
2 tablespoons sesame seeds |
1/3 cup sugar |
1/3 cup white vinegar |
4 tablespoons olive oil, divided |
1/2 teaspoon pepper |
2 1/2 cups boneless skinless chicken thighs, chopped |
1/4 cup flour |
1/2 teaspoon salt |
1/2 cup cashew pieces |
4 medium green onions, sliced |
1 (16 ounce) bag coleslaw mix |
1 ear of corn, cooked and cut from cob |
Directions:
1. Toss chicken in flour/salt to coat and brown in 2 tablespoons olive oil until no longer pink. Drain and set aside to cool. Place corn with husk in place in the microwave on high for 4 minutes. Allow to cool then cut from cob and set aside.
2. Melt butter in 10-inch skillet over medium heat. Stir in seasoning packet from noodles.
3. Break the block of noodles into bite sized pieces and stir into the butter mixture.Cook 2 minutes, stirring constantly.
4. Stir in sesame seeds and cook and additional 2 minutes, stirring constantly.
5. In a large bowl, mix sugar, vinegar, the remaining 2 tablespoons of olive oil and pepper. Add all remaining ingredients, the noodle mixture, corn and chicken. Toss and refrigerate until chilled.
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