Chinese Chicken Salad with Ramen Noodles

Chinese Chicken Salad with Ramen Noodles is a vibrant, crunchy, and refreshing dish packed with flavor. It combines tender shredded chicken, crunchy ramen noodles, fresh vegetables, and a tangy Asian-inspired dressing. Perfect for potlucks, meal prep, or a light yet satisfying meal, this salad is a delightful fusion of textures and tastes. The toasted ramen noodles and almonds provide an irresistible crunch, while the homemade dressing adds a sweet, tangy, and savory kick. Let’s dive into this easy and delicious recipe!

Ingredients

For the Salad:

• 2 cups cooked, shredded chicken (rotisserie chicken works great!)
• 2 packs of uncooked ramen noodles (discard seasoning packets)
• 1/2 small head of green cabbage, shredded
• 1/2 small head of purple cabbage, shredded
• 1 cup shredded carrots
• 3 green onions, thinly sliced
• 1/2 cup sliced almonds
• 1/2 cup sunflower seeds (optional)
• 1/4 cup sesame seeds
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced

For the Dressing:

• 1/3 cup rice vinegar
• 1/3 cup soy sauce (low sodium preferred)
• 1/4 cup honey (or brown sugar)
• 1/4 cup sesame oil
• 2 tablespoons olive oil
• 1 tablespoon hoisin sauce (optional for extra umami)
• 2 teaspoons minced garlic
• 1 teaspoon grated fresh ginger
• 1 teaspoon sriracha or chili flakes (optional, for heat)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper

How to Make Chinese Chicken Salad with Ramen Noodles ?

Step 1: Toast the Ramen and Nuts

• Preheat oven to 350°F (175°C).
• Break the ramen noodles into small chunks.
• Spread the crushed noodles, almonds, and sesame seeds on a baking sheet.
• Toast in the oven for 7–10 minutes until golden brown, stirring occasionally. Set aside to cool.

Step 2: Prepare the Dressing

• In a small bowl or jar, whisk together rice vinegar, soy sauce, honey, sesame oil, olive oil, hoisin sauce, garlic, ginger, sriracha, salt, and pepper.
• Shake or stir well to combine, and set aside to let the flavors meld.

Step 3: Assemble the Salad

• In a large mixing bowl, add shredded cabbage, carrots, bell peppers, green onions, and shredded chicken.
• Toss everything together to distribute evenly.

Step 4: Add Crunchy Elements

• Just before serving, add the toasted ramen noodles, almonds, sunflower seeds, and sesame seeds.

Step 5: Toss with Dressing

• Pour the prepared dressing over the salad and toss until well coated.
• Let sit for 5–10 minutes to allow the flavors to absorb.

Variations

• Vegetarian Version: Replace chicken with tofu or edamame for a plant-based alternative.
• Spicy Kick: Add extra sriracha or red pepper flakes to the dressing for more heat.
• Nut-Free: Omit almonds and sunflower seeds, replacing them with extra sesame seeds for crunch.
• Fruit Twist: Add mandarin oranges or diced mango for a sweet contrast.

Cooking Note

• The ramen noodles should be toasted for the best crunch; otherwise, they will soften too quickly in the dressing.
• If making ahead, store the dressing separately and mix it in just before serving to keep everything fresh and crisp.

Serving Suggestions

• Serve this salad as a light main course or side dish for Asian-inspired meals.
• Pair with grilled chicken, shrimp skewers, or steamed dumplings for a complete meal.
• Enjoy it with a chilled iced tea or homemade lemonade for a refreshing balance.

Helpful Tips

• Make it Ahead: Prep the salad ingredients and dressing separately, then mix when ready to serve.
• For Extra Protein: Add hard-boiled eggs, grilled shrimp, or shredded turkey.
• Storage: Store leftovers in an airtight container in the fridge for up to 2 days. The noodles may soften over time, so add extra for more crunch if needed.

Related Recipes :

• Mexican Street Corn Pasta Salad Recipe
• Easy Chickpea Salad Recipe
• Chinese Chicken Salad Great American Recipe
• Apple Pecan Chicken Salad Recipe

FAQs

1. Can I make this salad ahead of time?

Yes! Prepare all the ingredients in advance but keep the dressing separate. Toss everything together just before serving to maintain the crunch.

2. What can I use instead of ramen noodles?

Try crunchy wonton strips, crispy rice noodles, or even crushed tortilla chips for a different texture.

3. Can I use pre-shredded coleslaw mix instead of fresh cabbage?

Absolutely! A coleslaw mix is a great shortcut to save time while keeping the salad fresh and crunchy.

4. Is this salad gluten-free?

Not as written, but you can use gluten-free ramen or rice noodles and tamari instead of soy sauce for a gluten-free version.

5. How long does this salad last in the fridge?

It’s best eaten fresh, but you can store leftovers for up to 2 days. Keep the dressing separate to avoid soggy noodles.

Conclusion

This Chinese Chicken Salad with Ramen Noodles is the perfect combination of fresh, crunchy, and flavorful! Whether you’re looking for a quick lunch, a light dinner, or a crowd-pleasing dish for gatherings, this salad checks all the boxes. With its tangy dressing, crispy noodles, and juicy chicken, every bite is a delicious explosion of taste and texture. Try it today and enjoy a restaurant-quality meal right at home! 😊🍜🥗

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