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Island Owned Since 1963

Chicken Asian Ramen Chopped Salad


This hearty ramen noodle salad is full of cabbage, carrots, crunchy ramen noodles, green onions and almonds, all tossed in a delicious asian dressing


Recipe Overview

SERVINGS: 4-6

  • 1 package (300 g) Lilydale® Seasoned, Oven Roasted, Chicken Breast Strips
  • 2 packages ramen
  • 3/4 cup sliced almonds
  • 7 cups Cabbage (Mixture of red and green)
  • 1 carrot (peeled and chopped into matchsticks)
  • 4 green onions
  • 2 tbsp toasted sesame seeds
  • Dressing: 
  • 1/2 cup oil
  • 1/2 cup apple cider vinegar
  • 1/2 cup sugar
  • 1 1/2 tbsp soy sauce
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried ginger
  •  Salt to taste

  1. Preheat oven to 400°F (200°C). On a baking sheet, lay out broken ramen pieces and almonds. Bake for 6-8 minutes , tossing once.
  2. In a bowl, mix together the dressing ingredients.
  3. To a salad bowl, add Lilydale® Oven Roasted Chicken Breast Strips, cabbage, carrots, green onions, sesame seeds and toasted almonds and ramen.
  4. Mix with dressing and coat all ingredients
  5. Enjoy right away!

5 Ingredient Salmon Soba Noodle Salad

  • 2 salmon fillets (skin on)
  • 2 bundles Hakubaku Organic Soba (cooked and cooled)
  • 2 cups salad mix
  • 2 tbsp shichimi togarashi
  • Marukan Soy Yuzu Ponzu Vinegar (to taste)
  • 1 tsp honey
  • Asian Family Light Soy Sauce (to taste)
  • Salt (to taste)

To Prep

1. Wash salmon fillets and pat dry with paper towel.

2. Season with shichimi togarashi on both sides.


To Cook

1. Heat a non-stick frying pan over medium heat.

2. Pan fry salmon fillets 2-3 mins on each side, or until skin is crispy and flesh is cooked to your preference.

3. Remove from pan and allow to rest.

4. Combine cooked soba noodles, salad mix, soy yuzu ponzu vinegar, salt, soy sauce and honey.

5. To plate, place soba noodle salad on a plate or in a bowl. Place salmon fillet on top and sprinkle over some extra shichimi togarashi.

Wonton Short Soup

Recipe Overview

METHOD: Boiled, Steam 煮

COOK TIME: 15 minutes

CHEFS TIP: Wontons can be made ahead of time and stored in the freezer. Thaw completely before cooking.

  • Main Ingredients:
  • 300 g pork (minced)
  • 100 gprawns (shelled, deveined and chopped)
  • 60 gAsian Family Water Chestnuts (chopped)
  • 90 gspring onion (chopped)
  • 2 tspcornstarch
  • 1 tspginger (minced)
  • ½ tbspAsian Family Light Soy Sauce
  • 2 tbsp Asian Family Oyster Sauce
  • 1 tbsp Asian Family Pure Sesame Oil
  • 8Wonton wrappers
  • Water (to seal wrapper)
  • 300 gchoy sum (washed and sectioned)
  • Soup Stock Ingredients:
  • 200 ml chicken stock
  • 200 mlwater
  • 2 tspAsian Family Pure Sesame Oil
  • Ground white pepper to taste

  1. Combine pork, prawns, water chestnuts, spring onion, cornstarch, ginger, sauces and sesame oil in a large bowl. Mix well. Marinate in the refrigerator for at least 30 minutes.
  2. Put 1 tsp of meat mixture in the middle of the wonton wrapper. Brush the edges with a little bit of water and fold the wonton wrapper over the filling to form a triangle. Using your fingers, form the wrapper over the filling and press any air out.
  3. To Cook
  4. In a large pot, add chicken stock and water; bring to the boil. Add desired number of wontons and boil until wontons floats. Add vegetables, sesame oil and a dash of pepper. Serve hot.

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