Go Back
Ramen noodles, often associated with quick meals, are surprisingly versatile when it comes to salads. These thin, wavy noodles are made from wheat flour, salt, water, and an alkaline mineral water known as kansui, which gives them their unique texture and flavor. When cooked correctly, ramen noodles become chewy and absorb flavors beautifully, making them an ideal base for a salad.

Crunchy Ramen Noodle Chicken Salad

Discover the delightful Crunchy Ramen Noodle Chicken Salad, a perfect blend of nutrition and taste. This vibrant dish combines chewy ramen noodles, tender chicken, and a mix of fresh vegetables for a satisfying crunch in every bite. Packed with essential nutrients and customizable to suit your preferences, it’s an ideal choice for a quick lunch or a crowd-pleasing dinner. Experience the explosion of flavors and textures in this easy-to-make salad that elevates your meal routine.
Print Recipe Pin Recipe

Ingredients
  

2 packs of ramen noodles (discard the seasoning packets)

2 cups cooked and shredded chicken breast

1 cup coleslaw mix (cabbage and carrots)

1 red bell pepper, thinly sliced

1 cup sugar snap peas, trimmed and halved

¼ cup green onions, chopped

½ cup toasted sliced almonds

¼ cup sesame seeds

For the dressing:

¼ cup vegetable oil

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon honey

1 teaspoon sesame oil

1 teaspoon Dijon mustard

Salt and pepper to taste

Instructions
 

Prepare the Noodles: Bring a pot of water to a boil. Add the ramen noodles and cook according to package instructions, usually around 3-4 minutes. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.

    Make the Dressing: In a small bowl, whisk together the vegetable oil, soy sauce, rice vinegar, honey, sesame oil, Dijon mustard, and a pinch of salt and pepper until fully combined. Set aside.

      Combine Salad Ingredients: In a large mixing bowl, combine the cooked and shredded chicken, coleslaw mix, red bell pepper slices, sugar snap peas, and green onions.

        Add Noodles and Toss: Add the cooled ramen noodles to the salad mixture along with half of the dressing. Toss everything together until well coated. Adjust the seasoning if necessary.

          Top It Off: Just before serving, sprinkle the toasted almonds and sesame seeds on top for extra crunch. Drizzle the remaining dressing over the salad if desired.

            Serve: Enjoy immediately for the freshest crunch or chill in the refrigerator for up to 30 minutes for flavors to meld before serving.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4