Eezee Noodles for Eezee Salads
Eezee Noodles are usually cooked for a savory noodle soup, but they can be used in other dishes too!
Here we bulk out up an Asian slaw with cabbage, carrots, and green onions. There’s also chicken breast to make this a whole meal.
This is an easy chicken salad to whip up in no time at all.
• 1 Package Eezee Noodles, seasonings discarded
• ¼ Cup slivered almonds
• 1 Tbsp. sesame seeds
• 1 ½ Tsp. olive oil (or any oil you prefer)
• 450g. Boneless skinless chicken breasts, trimmed of fat
• 3 Slices fresh ginger (about ¼” thick)
• ½ Tsp. salt
• 3 Tbsp. orange juice
• 3 Tbsp. cider vinegar
• 5 Tsp. reduced-sodium soy sauce
• 5 Tsp. granulated sugar
• ¾ Tsp. toasted sesame oil
• 2 Cups shredded green cabbage
• 1 medium carrot, shredded
• 3 Spring onion, chopped
• Nutrition Facts (Per Serving)
Preheat oven to 180°C. Crumble Eezee Noodles onto a large rimmed baking sheet (discard seasoning packet) and add almonds, sesame seeds and oil; toss to coat. Bake for 10 minutes. Stir, then bake until the noodles are golden brown for about 5 more minutes. Allow to cool.
Place chicken in a medium skillet or saucepan with water to cover. Add ginger and salt; bring to a boil. Cover, reduce heat to low, and simmer gently for 10 to 15 minutes until no longer pink in the center. Transfer the chicken to a clean cutting board and allow to cool. Shred into bite-size pieces. (Discard the poaching liquid).
Combine orange juice, vinegar, soy sauce, sugar and sesame oil in a small bowl or jar. Whisk or shake until the sugar has dissolved.
Just before serving, combine the shredded chicken, cabbage, carrot and scallions in a large bowl. Add the toasted noodle mixture and the dressing. Mix well and serve.