Ramen Noodle Salad
This Ramen Noodle Salad is a crunchy salad filled with rotisserie chicken, green cabbage, almonds, sesame seeds, crunchy Ramen noodles, and green onions. The salad dressing is made from soy sauce and white vinegar with a little sesame oil making it a sweet and tangy dressing.
ASIAN CHICKEN SALAD
This crunchy Ramen noodle salad is the salad I had at my bridal shower. Ever since then it has held a special place in my taste buds. This makes a lot so it’s one of the best salads for a crowd.
- BUTTER – the crunchy ingredients are cooked in a little butter to get them a light golden brown color.
- RAMEN NOODLES – The packet has crunchy noodles broken into smaller pieces that we use. The uncooked ramen noodles give the salad great crunch and the toasted noodles give it a nutty flavor.
- SESAME SEEDS – add some flavor.
- CABBAGE – there are different types of cabbage but I like to use green cabbage. You can add red cabbage for color if you want. You could even use a coleslaw mix in a pinch.
- SLIVERED ALMONDS
- GREEN ONIONS – These add onion flavor without being too overpowering.
- OIL – I like to use a neutral flavored oil like vegetable oil or canola. Olive oil can be used too.
- WHITE VINEGAR – you could use apple cider vinegar or red wine vinegar as some good options as a substitute.
- SOY SAUCE
- FLAVOR PACKET – the packet in the Ramen gives it great flavor but you can discard it.
- SESAME OIL – this gives the dressing a nutty flavor.
- SUGAR – makes this a sweet dressing to balance out the tang of the vinegar.
CAN I HALF THIS?
Yes. It’s easily halved.
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Ramen Noodle Salad
- 2 tablespoons butter
- 2 (3 ounce) packages chicken Top Ramen noodles, crushed, raw (save flavor packets for dressing)
- 1/2 cup slivered almonds
- 2 tablespoons sesame seeds
- 1 head green cabbage, shredded (about 10 cups)
- 2 cups diced rotisserie chicken
- 1/2 cups sliced green onions
- 1/2 cup oil, (vegetable, canola, or olive)
- 1/4 cup white vinegar
- 1/2 cup sugar
- 2 chicken flavored packets from Ramen
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil, (more to taste)
- salt and pepper to taste
- In a large skillet, melt the butter and add the ramen noodles, slivered almonds, and sesame seeds. Cook for a few minutes until everything is toasted.
- In a large bowl, add the cabbage, chicken, green onions, and toasted ingredients.
- In a small bowl, whisk together the oil, vinegar, sugar, flavor packets, soy sauce and sesame seed oil. Toss half of the dressing in right before serving so it doesn't get soggy. Add more as desired. Add salt and black pepper to taste.
Thank you so very much for sharing! I’ve wanted this recipe for years!
The first time I made this, the dressing was way way too sweet for me. Now I add 1/4-1/3 cup of sugar instead and use extra light EVOO. I also made batches without the chicken packets and like that more. Feels the dressing doesn’t need all the extra additives from those ramen packets.
I have made a lot of ramen salads this is by far the best!
This was so delicious and fast to make!!! Everyone loved it and it was devoured in no time flat.
Thank you for such a great, low effort summertime meal.
You are welcome!
Soy sauce is listed as an ingredient but doesn’t say how much or when to add it?
It says 2 tablespoons soy sauce in the recipe
What about using romaine instead of cabbage?
I think it would work, although it wouldn’t be quite as crunchy. Plus any leftovers wouldn’t last long. Cut Romaine goes rusty and it goes slimy pretty fast.
Yes, I agree it wouldn’t last as long but you definitely could.
What kind of Oil? Olive?
Just regular vegetable or canola oil.
gyz can u give these recipeis in urdu
Thanks for the tip. I will do that!
i love this and have been making it for years!! 🙂 add about 1 tsp of sesame oil to the dressing and it will taste even more authentic