Ingredients

• 1 3-ounce pa low-fat ramen-noodle soup mix, (see Note)
• 1/4 cup slivered almonds
• 1 tablespoon sesame seeds
• 1 1/2 teaspoons canola oil
• 1 pound boneless, skinless chicken breasts, trimmed
• 3 1/4-inch-t fresh ginger
• 1/2 teaspoon salt
• 3 tablespoon orange juice
• 3 tablespoon cider vinegar
• 5 teaspoons reduced-sodium soy sauce
• 5 teaspoons sugar
• 3/4 teaspoon toasted sesame oil
• 2 cups shredded green cabbage
• 1 medium carrot, shredded
• 3 scallions, chopped

---

Cooking Directions

Step 1

Preheat oven to 350°F.

Step 2

Crumble ramen noodles onto a large rimmed baking sheet (discard seasoning packet). Add almonds, sesame seeds and canola oil; toss to coat. Bake for 10 minutes. Stir, then bake until the noodles are golden brown, about 5 minutes more. Let cool on the pan on a wire rack.

Step 3

Meanwhile, 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 until no longer pink in the center and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 10 to 15 minutes. Transfer the chicken to a clean cutting board to cool. Using forks, shred into bite-size pieces. (Discard the poaching liquid.)

Step 4

Meanwhile, combine orange juice, vinegar, soy sauce, sugar and sesame oil in a small bowl or jar with a tight-fitting lid. Whisk or shake until the sugar has dissolved.

Step 5

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.