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Teriyaki Noodles with Chicken and Asian Cole Slaw

  • 1  package Annie Chun's Terikayi Noodles & Sauce
  • 2  tablespoon  organic sesame oil
  • 1  cup  grilled organic chicken breast, sliced
  • 1  cup  shredded organic cabbage or romaine lettuce
  • 1/2  large organic apple, cut into matchstick slices
  • 1  organic scallion, thinly sliced
  • 2  tablespoon  toasted organic sesame seeds
  • 2  tablespoon  chopped organic cilantry
  • 1/4  cup  organic almond slices
  • 1  organic lemon, sliced into wedges
Cook noodles as directed on package; rinse with cold water and drain well. Add sesame oil to noodles to keep from sticking. Then, add sauce packet, oil packet and remaining ingredients except sesame seeds, cilantro, almonds and lemons to noodles. Toss until all ingredients are well mixed. Squeeze lemon over salad and garnish with sesame seeds, cilantro and almonds. Serve chilled or at room temperature.

Serves 2-3.

Recipe courtesy of Annie Chun's

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