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.
My Ramen Noodles “Aha Moment”
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.)
Since then, 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 which is really popular on this site and on Google!
How to Make Ramen Noodle Salad:
Toss the seasoning packed, but put your ramen noodles to good use with this easy and delicious 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 almond.
- Then 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 ramen salad 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.
Ramen Noodle Salad RECIPE ADjustments
- 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.
Ramen Noodle Salad
- Yield: 4 Servings
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Course: Main Course
- Cuisine: Japanese-American
- Author: Sabrina Snyder
- 4 packages instant 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
Note: click on times in the instructions to start a kitchen timer while cooking.
- 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.
Yield: 4 Servings, Amount per serving: 814 calories, Calories: 814g, Carbohydrates: 80g, Protein: 18g, Fat: 49g, Saturated Fat: 9g, Cholesterol: 16mg, Sodium: 2075mg, Potassium: 527mg, Fiber: 6g, Sugar: 23g, Vitamin A: 205g, Vitamin C: 42.8g, Calcium: 98g, Iron: 4.5g
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