Ingredients
2
teaspoons sesame seed
2
cups water
1
package (3 oz) chicken-flavor ramen noodle soup mix
1
can (8 oz) pineapple tidbits, drained, 2 tablespoons juice reserved
2
tablespoons white vinegar
2
tablespoons reduced-sodium soy sauce
1
tablespoon honey
1/2
teaspoon ground ginger
3
cups shredded cabbage
1
cup cut-up cooked chicken
8
medium green onions, sliced (1/2 cup)
1/2
cup shredded carrot
Preparation
Heat oven to 350°F. In ungreased shallow pan, spread sesame seed. Bake 8 to 10 minutes, stirring occasionally, until golden brown and aromatic. Set aside.
In 2-quart saucepan, heat water to boiling. Break up ramen noodles before opening pouch. Remove seasoning packet from pouch. Add ramen noodles to boiling water. Cook 2 to 3 minutes, stirring occasionally, until noodles are tender; drain. Rinse in cold water to cool; drain.
In small bowl or 1-cup measuring cup, mix reserved pineapple juice, 1/2 teaspoon seasoning from ramen seasoning packet, the vinegar, soy sauce, honey and ginger. Set aside.
In large bowl, mix noodles, pineapple, cabbage, chicken, onions and carrot. Stir in dressing and sesame seed.
