Oriental Chicken Noodle Salad
From: Relaena
Newsgroups: rec.food.cooking
Date: 1997/10/07

3/4 cup vegetable oil
3 TBL sesame oil
3 TBL rice vinegar
2 TBL plus 2 tsp. granulated sugar
1 TBL soy sauce
1 tsp freshly grated ginger
1 3-oz package of Raman noodles (without seasoning packet).
1 pound chicken, chopped and cooked
1/2 tsp garlic salt
1/2 tsp paprika
8 cups (approx. 1 med. head) shredded Chinese green cabbage (Napa)
2-3 cups (approx. 1/4 medium head) shredded red cabbage
2/3 cup chopped scallion (about 10)
1 cup toasted sliced almonds (4 ounces)

Combine oil, sesame oil, rice vinegar, sugar, soy and ginger in a bowl. Break Raman noodles into small pieces. Put in bowl with marinade and stir to evenly coat. Cover and refrigerate for a t least 3 hours or overnight.

Sprinkle chopped cooked chicken with garlic salt and paprika, stir to evenly coat. In a very large bowl, combined marinated noodles, chicken, cabbages and chopped green onion. Stir until evenly mixed. Garnish with almonds and serve.