Ramen Noodle Salad
Ramen Noodle Salad is full of yummy ingredients and covered in an Asian dressing you will love. This salad recipe is easy to make and can be a main course.
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Ingredients Needed For Ramen Noodle Salad:
Salad Ingredients:
Rotisserie chicken
Ramen noodles
Cabbage
Green onion
Carrots
Almonds, sliced (have used slivered as well)
Sesame Seeds
Dressing Ingredients:
Olive oil
Rice vinegar
Sugar
Pepper
Salt
Sesame oil
Ground ginger
Instructions For Ramen Noodle Salad:
Salad Instructions:
I like to start by toasting the broken ramen noodles, sliced almonds and sesame seeds under the broiler in the oven. It is best to toast each ingredient separately-they will toast at a different amount of time. (However, I have toasted them all together when I am in a hurry-or feeling lazy 😊)
Chop the rotisserie chicken into bite-size pieces and place in a large bowl.
Slice and chop the cabbage. Slice and chop the green onion. Grate the carrots. Place sliced and chopped cabbage, sliced and chopped green onion and grated carrots in the large bowl with the chopped rotisserie chicken. Mix and refrigerate to chill and until ready to serve.
Leave toasted ramen noodles, sliced almonds and sesame seeds separated from the vegetables until ready to serve.
Dressing Instructions:
Add olive oil, rice vinegar, sugar, black pepper, salt, sesame oil and ground ginger into a mixing bowl and stir to blend. Refrigerate until ready to serve.
Stir again before adding to the salad ingredients.
When ready to serve, remove vegetables and chicken mixture and dressing mixture from the refrigerator.
Stir the dressing and then pour dressing over the chicken and veggies. Stir to coat.
Toss in the toasted ramen noodles, slice almonds and sesame seeds.
Enjoy this delicious chicken ramen salad!
Cook’s Note:
Mix salad ingredients with dressing just before serving. This salad is best right when the dressing is combined with the salad ingredients. The dressing will make the ingredients a bit soggy as it sits. So, enjoy immediately after combining.
If you will not be eating the whole salad, leave out the ramen, almonds and sesame seeds-just sprinkle on each serving. If you mix them in, the next day they will not be crunchy.
Also, stick to the amounts. I have put extra cabbage in before and I thought it needed more dressing. So, stick to the amounts to get the best dressing to salad ratio.
Other Recipes You Will Love: 💕
Ramen Noodle Salad
A simple and delicious Chinese Chicken Salad.
Ingredients
Salad Ingredients:
- 2 cups rotisserie chicken chopped
- 2 3 ounce packages ramen noodles dry noodles only-toasted
- 10 cups cabbage sliced and chopped
- 1/3 cup green onion sliced and chopped
- 1 cup carrots grated
- 2/3 cup sliced almonds toasted
- 2 tbsps sesame seeds toasted
Dressing Ingredients:
- 1/3 cup olive oil
- 1/4 cup rice vinegar
- 2 tsp sesame oil
- 1/2 cup sugar
- 3/4 tsp pepper
- 1/2 tsp salt
- 1/2 tsp ground ginger
Instructions
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Break ramen noodles up into small pieces and lightly toast under the broiler in the oven. Then, lightly toast the almonds and sesame seeds to a lightly golden brown. Set aside.
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In a large bowl, combine chopped chicken, sliced and chopped cabbage, sliced and chopped green onion and grated carrots. Stir to combine and refrigerate.
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Mix the dressing and refrigerate.
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When ready to serve, combine the chicken and vegetables with the dressing. Mix to coat.
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Add the toasted ramen noodles, almonds and sesame seeds. Toss to combine and serve this delicious salad.
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