Cabbage & Top Ramen Salad

Ingredients:
1 pkg. oriental ramen noodles
5-6 C shredded cabbage
1/4 C green onions
2 Tb sesame seeds
1/2 C slivered almonds (browned)
Dressing
Flavor pkg. from noodles
3 tsp. vinegar
2 tsp. oil
1/2 tsp. pepper

Directions:
Crush noodles. Mix all salad ingredients except almonds. In a covered glass combine dressing ingredients. Shake well and pour over salad. Stir until evenly coated. Add almonds and chill 2 to 3 hours before serving.

*For variety, we've added bite sized cooked chicken.

Sweet & Sour Chicken

Ingredients:
4 boneless, skinless chicken breasts
garlic salt
1/2 C flour
1/2 C cornstarch
2 eggs
3/4 C sugar
1/2 C white vinegar
1 Tb soy sauce
3-4 T ketchup

Directions:
Season chicken with galric salt and let sit for at least 10 minutes (while you prep everything else). Combine the flour and cornstarch on a plate or shallow bowl. Beat the eggs in a shallow bowl. Set both aside. Combine sauce ingredients in a saucepan and simmer until sugar is dissolved. Dip chicken in egg, then flour, and brown in skillet coated with oil. Place chicken in baking dish and pour sauce over. Bake at 350 for 25-45 minutes depending on the thickness of your chicken. Serve over rice.

*We cut up the chicken into bite size pieces before we start the dipping process. We also double the sauce.
**BYU MBA Cookbook 2008-2009