I did this as a main dish for dinner and then again without the chicken as a Side Dish for dinner.
2 T Butter I Package 3 ox Chicken flavor Ramen Noodle Soup mix 2 T Sesame Seeds
1/4 C Sugar 1/4 C White Vinegar (I used Red wine vinegar) 1 T Sesame oil (I used Olive)
1/2 t pepper 2 C Cut up cooked chicken 1/4 C dry roasted peanuts 1/4 c Sliced green onions
1 bag coleslaw mix (14-16 oz) 1 Can 14 oz mandarin orange segments drained
Melt butter in 10 in skillet over medium heat. Stir in ramen noodle seasoning packet. Break block of noodles into bite sized pieces over skillet; stir into butter mix.
Cook noodles 2 min stirring occasionally. Stir in sesame seeds, cook about 2 min longer, stirring until noodles are golden brown. Remove from heat.
To make the dressing, mix the sugar, vinegar, oil and pepper in a small or medium bowl, set aside.
In a large bowl, combine the coleslaw mix, oranges, onions, peanuts and chicken. Add the dressing and the noodles to the salad mixture and toss.
Takes 15 min to put together and serves at least 6
IRELAND FAMILY REVIEW: I didnt attempt with Loulou, Tay wasn't a fan but James and I and other adults LOVED IT (Recipe from Beth Glider)
PASTO ARTICHOKE PASTA
Pesto Salad Pasta Recipe
Serves 6
Ingredients:
16 oz box (1 lb) of penne pasta
1 cup of homemade pesto or store bought.
1/2 cup of mayonnaise
1 cup of frozen sweet peas
16 oz can artichoke hearts, quartered
*Optional: 1/2 cup of freshly grated Parmesan cheese
In a small bowl mix pesto sauce and mayonnaise together and set aside.
Prepare penne pasta according to package instructions to al dente. Drain pasta well and toss in a large bowl. Add frozen peas to pasta and toss with pesto dressing until everything is well mixed and coated. Gently fold in artichoke hearts and allow the salad to cool in the refrigerator for 20 minutes before serving. Sprinkle with Parmesan cheese prior to serving. Enjoy!
IRELAND FAMILY REVIEW: A HUGE HIT
