1 cabbage (or 2 if they are small)
4 chicken breasts cut into bite size pieces
4-5 green onions (when i can i just use the chives out of my garden)
2 pkgs top ramen, crushed (or 3, my family likes a lot of crunch)
4 TBS sunflower seeds (or more)
4 TBS slivered or sliced almonds (or more)
3 TBS sesame seeds
4 TBS brown sugar
4 TBS soy sauce
1/2 tsp pepper
3 TBS white vinegar
1/2 C vegetable oil
Cook Chicken chunks in butter, garlic salt and basil (to taste). Put in strainer and let cool. Combine; top ramen noodles, sunflower seeds, almonds and sesame seeds on cookie sheet. Bake at 350* for 5-7 minutes; stir after 3-4 minutes, when browned, set aside to cool. Chop up cabbage and green onions and put in large bowl. Mix well the brown sugar, soy sauce, pepper, white vinegar and oil for the dressing. I put the cooled chick in with the cabbage but keep the rest separate so that each person can add the amount they want plus it keeps the noodle stuff from getting soggy! YUM!
LaVon - June 2010 - Jessica's house
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