Ramen Noodle Salad with chicken, green onions, carrots, toasted almonds, in a quick, easy vinaigrette is a healthy, easy, lunch option served cold or warm.
Quick and Easy Ramen Noodle Salad
For many years I avoided ramen noodles and even made recipes to avoid using them like in this ramen makeoverfrom an old Martha Stewart recipe. I couldn’t get the flavor packet full of MSG flavors out of my head anytime I ate ramen noodles.
Then, one day at Whole Foods I tried a cold ramen noodle salad from the prepared foods section. It was delicious, and made even more delicious because I took the bowl to the salad section and added cold chicken, toasted almonds and tomatoes (I know, not quite ramen-y but what are you going to do, I’m a sucker for tomatoes).
Since then, we ALWAYS have ramen in our pantry. We never use the spice packets, but we love the noodles. In fact we also use the yakisoba chow mein noodles for thisPanda Express Chow Meinwhich is really popular on this site and on Google.
How to Make Ramen Noodle Salad:
Cook the ramen noodles a minute shy of the directions on the package and immediately toss with the sesame vinaigrette. Add in the chicken, onions, carrots and toasted almonds and add in the last bit of the rice vinegar and sesame oil dressing. Serve at room temperature or cold.
Tossing the noodles in the dressing while warm and slightly undercooked allows it to soak up more of the dressing. Win win, flavorful noodles!
What to serve with Ramen Noodle Salad:
Since this dish is best served cold or at room temperature it is perfect for lunches. You can serve with vegetable potstickers (we are suckers for this one from Trader Joe’s), steamed vegetables like broccoli and carrots and even a small side of peanut satay sauce or spicy soy dipping sauce.
If you’d like to serve the ramen noodle salad warm add freshly cooked steak or shrimp to the dish.
More recipe options for Ramen Noodle Salad:
- Healthy: Add in 2 spiralized zucchinis to the ramen. Add less canola oil to the dressing.
- Spicy: Add 1 teaspoon Sriracha to the dressing.
- Vegetarian: Add in stir fried bok choy, snow peas and even chinese eggplant to the noodle salad.
- Crunchy: Instead of cooking the ramen, add it in crunchy and toss with twice the dressing and a bag of shredded coleslaw.
Yield: 4 servings
Ramen Noodle Salad
Prep:10 minutes
Cook:15 minutes
Total Time:25 minutes
Ramen Noodle Salad with chicken, green onions, carrots, toasted almonds, in a quick, easy vinaigrette is a healthy, easy, lunch option served cold or warm.
Ingredients:
- 4 packages ramen
- 1/2 cup canola oil
- 2 teaspoons sesame oil
- 1/4 cup rice vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red peppers
- 1/4 cup honey
- 2 cups grilled chicken strips
- 1 bunch scallions, finely sliced (greens only)
- 1 bag coleslaw mix (with carrots and red cabbage)
- 1/3 cup sliced almonds, toasted
Directions:
- Discard the spice packets and cook the ramen a minute shy of the instructions.
- While the ramen is cooking mix the canola oil, sesame oil,rice vinegar, salt, honey in a large bowl and whisk.
- Reserve 1/4 cup of the dressing and toss the noodles with the rest of the dressing while hot.
- Add in the remaining ingredients including the reserved dressing and toss well.
- Serve cold or at room temperature.
