Description
Refreshing ramen noodle salad brings Asian-inspired crunch to your summer table. Crisp vegetables, toasted almonds, and zesty dressing create a perfect balance of textures you’ll crave again and again.
Ingredients
Scale
Noodles and Protein:
- 2 packages ramen noodles (200g)
- 1 lb chicken breast, shredded
Vegetables:
- 1 cup green cabbage, shredded
- 1/2 cup red cabbage, shredded
- 1/2 cup carrots, julienned
- 1/4 cup green onions, chopped
Dressing and Crunch:
- 1/4 cup rice vinegar
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp honey
- 1/4 cup sliced almonds
- 1/4 cup sunflower seeds
- 2 tbsp toasted sesame seeds
Instructions
- Prepare the chicken by poaching or grilling until fully cooked, then shred into thin, bite-sized pieces using two forks.
- Break the ramen noodle blocks into small chunks, discarding the seasoning packets. Toast the noodle pieces in a dry skillet over medium heat until golden and crispy, about 3-4 minutes.
- Slice green and red cabbage into delicate, uniform strips, and julienne the carrots into thin matchsticks for consistent texture.
- Whisk together rice vinegar, soy sauce, sesame oil, and honey in a small bowl until the dressing is smooth and well-combined.
- In a large mixing bowl, combine the shredded chicken, toasted ramen noodles, cabbage, and carrots.
- Pour the prepared dressing over the salad and gently toss to ensure even coating of all ingredients.
- Sprinkle sliced almonds, sunflower seeds, and toasted sesame seeds across the top of the salad for added crunch and nutty flavor.
- Let the salad rest for 10-15 minutes before serving to allow flavors to meld and noodles to absorb the dressing.
- Garnish with finely chopped green onions just before serving for a fresh, sharp accent.
Notes
- Toast ramen noodles thoroughly to achieve maximum crispiness, ensuring they don’t burn by stirring constantly and watching the heat level carefully.
- Swap chicken with tofu or tempeh for a vegetarian version, pressing and marinating plant-based protein beforehand to enhance flavor absorption.
- Customize dressing intensity by adjusting vinegar and honey ratios, creating a more tangy or sweeter profile based on personal preference.
- Prepare components separately and combine just before serving to maintain optimal texture and prevent soggy noodles, keeping crunch factor intact.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Toasting
- Cuisine: Asian
Nutrition
- Serving Size: 6
- Calories: 460
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 70 mg