Ramen Noodle Salad with chicken, veggies, and toasted almonds, in an easy vinaigrette is a healthy lunch option served cold or warm.
Since this ramen salad is best served cold or at room temperature, it is perfect for lunches. You can serve with vegetable potstickers, steamed vegetables like broccoli and carrots, and even a small side of Peanut Satay Sauce or spicy soy dipping sauce.
Sabrina’s Ramen Noodle Salad
For many years, I avoided ramen noodles and even made recipes to avoid using them like in this Ramen Makeover from 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 noodles salad from the prepared foods section. It was delicious and made even more so 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.)
Recipe Card
Ingredients
- 4 packages ramen
- 1/2 cup vegetable 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 chicken tenderloins , boneless, skinless, grilled
- 1 bunch green onions , finely sliced (greens only)
- 16 ounces coleslaw mix , 1 whole bag, with carrots and red cabbage
- 1/3 cup sliced almonds , toasted
Instructions
- Discard the spice packets and cook the ramen a minute shy of the instructions.
- While the ramen is cooking mix the vegetable oil, sesame oil, rice vinegar, salt, and honey in a large bowl and whisk.
- Reserve ¼ 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.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Table of Contents
Chef’s Note
We ALWAYS have ramen noodles in our pantry. We never use the spice packets, but we love the noodles. In fact, we also use the microwavable “Yakisoba” chow mein noodles for this Panda Express Chow Mein and regular instant noodles the most amazing Spicy Ramen!
Ideas to Serve Ramen Noodle Salad
You can serve this noodle salad warm or cold, depending on how you feel about it. Try it both ways and decide on your favorite. Eat it cold during summer or when on the go. Try it warm during cooler days or evenings. You’ll probably notice the flavors take on some different notes when it’s hot vs. cold. To try it hot, mix the dressing ingredients in a large pot under medium heat to warm it up (but don’t boil it). Toss in the cold chicken and veggies to let them warm up too. Then toss with the warm noodles and you’re ready to serve.
Variations
- Healthy: Add in 2 spiralized zucchinis to the ramen, and use only half 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.
- Meat: Add freshly cooked steak or Shrimp to the dish. You can also make it meatless by omitting the chicken or replace it with tofu.
Related Recipes
More Delicious Salads
Images used in previous versions of this post:
Can get ready ahead of time, or should you serve fresh?
You can definitely make this ahead of time and serve cold.
I love this recipe. I added tangerines and a tablespoon of soy sauce to the dressing. I can’t get enough.
This is the weirdest recipe ever! Perhaps I used too much dressing but I’ve made this twice, using only 2 packs of ramen and an entire bag of coleslaw. An hour later, when I looked in the refrigerator, the coleslaw had pretty much disappeared. I’ve no idea if the vinegar disliked it or what. It was still very good though.
I’m glad you still enjoyed it. Did you happen to use finely shredded cole slaw? I mean, the coleslaw will wilt while in the fridge so maybe use a thicker cut next time to hold up more to your liking. Hope this helps.
This is a great recipe! To make it a little healthier, I used two ramen packs, two spiralized zucchini noodles, and used a little more than a 1/4 c of oil.
Thanks for dropping by to let me know! I’m so glad you enjoyed it!
I see the recipe calls to discard the seasoning packet. We used the seasoning packet in the dressing , it was delicious!
First, I want to say I was surprised to find out that this recipe actually used ramen noodles found on those ramen packets, Sabrina. It got me even more curious so I decided to give it a try. I did cook the noodles for around 2 minutes because I want mine more al dente; and I lessened the oil according to taste since that is just my personal preference. Thankfully, it did not alter the taste at all; and my ramen noodle salad tasted delish!
I’m glad I peaked your curiosity to try!
Forgot to give this every star possible.
Thank you!!
So glad you enjoyed it!! Thank you for the awesome rating!
OMG……yum, yum, yum!! I’ve been looking for a good Asian salad dressing for a long time. This dressing is AMAZING and DELICIOUS. I cut the canola oil and 1/2 because of calories. Most dressings with oil in them have a tendency to be too oily. This is perfect using 1/4 cup of canola oil instead of 1/2 cup. The flavors blend so well together. The next time I make it I will double the re Ile and add some freshly grated ginger root to see if that will make it a ginger sesame dressing. I’m so glad I signed up for your email recipes. I can’t wait to try your chicken lo mein recipe next. Thank you Sabrina for sharing these recipes. Looking forward for more to come.
Thanks for taking the time to come back and let me know how much you enjoyed it!
Loving all these flavors combined!
Thank you!
This sounds like a great lunch!
Thanks Jacque!
Oh boy this looks terrific. Loving the combo of flavors and ingredients!
That looks awesome, I’d love a generous serving of it right now!
Thanks Kimberly!
I want to eat some of this right now!
Come on over 😉
I LOVE a good ramen salad, and the chicken here is great!
This will be an excellent addition to any potluck! That dressing looks delish!