What to do with that leftover Ramen?

If you're like me, you ate Ramen in college because... well it just made sense: ridiculously cheap, easy to prepare, really filling, and didn't taste half bad. And, if you're like me, you're trying to phase out Ramen because: you have a job now, you have your own kitchen now, you realized it didn't taste that good, and you're starting to worry that something that cheap probably isn't the healthiest thing in the world (come on! Homeless people don't even eat this junk!).
We had a potluck lunch today for one of the managers who is moving back to Germany. I decided to use the rest of my Ramen for a raw salad sort of deal. I seem to remember having this at a graduation party or something like that, and liking it. Using the pipes, I found this recipe:

Asian Ramen Salad with Chicken
Asian Ramen Chicken Salad!


  • 1 (3 ounce)package ramen noodles, crushed

  • 1/2cup sunflower seeds

  • 1/2cup slivered almonds

  • 1 (12 ounce)bag pre-shredded cabbage(coleslaw type)

  • 5 green onions, thinly sliced

  • 1 boneless skinless chicken breast, cooked and diced(can use pre-cooked rotisserie chicken)

  • 1 (5 ounce) can water chestnuts, drained and sliced

  • 1 cup snow pea pods

  • 1/2 cup slivered carrots

    For the Dressing:

  • 1/4cupvegetable oil

  • 1/4cuprice wine vinegar

  • 1tablespoonsoy sauce

  • 1/4cupwhite sugar (can use Splenda, to taste)

  • 1tablespoon dark sesame oil

I shredded the chicken with a cheese grater after using the ol' Foreman grill on it, and left out the sunflower seeds and almonds. And of course, already having the cheapest ingredient (Ramen), I had to buy everything else. It took about 30 minutes to make and it turned out really well. Hit it up.
Ready to Serve

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