Garlicky Instant Ramen Noodle Salad With Grilled Chicken Thighs Recipes

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GARLICKY INSTANT RAMEN NOODLE SALAD WITH GRILLED CHICKEN THIGHS



Garlicky Instant Ramen Noodle Salad With Grilled Chicken Thighs image

The perfect summer picnic dish. Once the chicken is grilled and sliced, the noodle salad comes together in less than a minute.

Provided by Leela Punyaratabandhu

Categories     Chicken     Garlic     Cilantro     Soy Sauce     Pepper     Chile Pepper     Vinegar     Noodle     Green Onion/Scallion     Lettuce     Peanut     Lunch     Dinner     Summer     Grill/Barbecue     Salad     Backyard BBQ     Dairy Free     Picnic

Yield 4 Servings

Number Of Ingredients 27

Chicken
2½ lb. skinless, boneless chicken thighs
4 large garlic cloves
3 Tbsp. finely chopped cilantro roots or stems
3 Tbsp. oyster sauce
2 Tbsp. soy sauce
1 Tbsp. light brown sugar
2 tsp. fish sauce
2 tsp. freshly ground white or black pepper
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Dressing
2 large red chiles (such as Fresno), thinly sliced
¼ cup apple cider vinegar or distilled white vinegar
2 Tbsp. light brown sugar
2 tsp. fish sauce
Garlic
5 large garlic cloves, finely chopped
¼ cup vegetable oil
Noodles and assembly
5 (3-oz.) packages instant ramen (such as Maruchan), seasoning packets discarded
Vegetable oil (for grill)
Fish sauce and apple cider vinegar (for seasoning)
3 scallions, thinly sliced
4 cups thinly sliced romaine lettuce
½ cup coarsely chopped cilantro
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
½ cup chopped unsalted roasted peanuts

Steps:

  • Chicken
  • Place chicken in a medium bowl. Process garlic, cilantro roots, oyster sauce, soy sauce, brown sugar, fish sauce, pepper, and salt in a small food processor until smooth. Using a rubber spatula, scrape marinade into bowl with chicken and mix well. Cover and chill at least 4 hours and up to 12 hours.
  • Dressing
  • Place chiles, vinegar, brown sugar, and fish sauce in a small glass jar; cover and shake to combine. Do ahead: Dressing can be made 1 day ahead. Store at room temperature.
  • Garlic
  • Cook garlic and oil in a small skillet over medium-low heat, stirring often, until garlic begins to turn light brown around the edges, about 2 minutes. Continue to cook, stirring constantly, until garlic is medium brown and crisp, about 1 minute more. Immediately strain oil through a fine-mesh sieve into a small heatproof bowl. Let cool. Do ahead: Garlic can be cooked 1 day ahead. Transfer garlic oil and crispy garlic to separate airtight containers and store at room temperature.
  • Noodles and Assembly
  • Cook noodles in a large pot of boiling water according to package directions. Drain and return noodles to pot. Pour in lukewarm water to cover and stir with a wooden spoon or rubber spatula to release as much starch from noodles as possible. Drain and repeat until water is clear. Drain well, shaking off excess moisture. Transfer noodles to a large bowl, pour in garlic oil, and toss to coat.
  • Prepare a grill for high heat; lightly oil grate. Grill chicken until lightly charred on both sides and an instant read-thermometer inserted into the thickest part registers 165°, 8-10 minutes. Let rest 5 minutes before slicing against the grain.
  • Add dressing to noodles and toss well to coat. Taste and add more fish sauce and/or vinegar if needed; noodles should be salty and sour with sweetness trailing behind. Add scallions, lettuce, cilantro, salt, half of peanuts, and half of crispy garlic and toss to combine.
  • Transfer noodles to a platter and arrange chicken on top. Sprinkle crispy garlic and remaining peanuts over. Do ahead: Noodles can be cooked and dressed with oil 6 hours ahead. Store tightly covered at room temperature.

CHICKEN RAMEN NOODLE DUMP DINNER



Chicken Ramen Noodle Dump Dinner image

Low maintenance and packed with flavor, this creamy casserole transforms dorm-friendly ramen noodles into a satisfying casserole for a crowd.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 6

Six 3-ounce packages chicken-flavored ramen noodles (1 flavor packet reserved; the remaining discarded)
One 8-ounce container scallion cream cheese
4 cups whole milk
2 cups shredded rotisserie chicken (skin and bones discarded)
One 10.8-ounce bag frozen broccoli florets
8 ounces shredded Cheddar

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the ramen squares in a single layer covering the bottom of a 13-by-9-inch baking dish. Whisk together the cream cheese, milk and the 1 reserved flavor packet from the ramen in a medium bowl. Pour the mixture over the ramen. Scatter the chicken over the sauce and noodles and then scatter the broccoli. Sprinkle with Cheddar, making sure to distribute it evenly across the whole casserole.
  • Bake until the noodles are cooked through, the cream sauce is bubbly and the cheese melts, 30 to 35 minutes.

GRILLED CHICKEN RAMEN SALAD



Grilled Chicken Ramen Salad image

I love this chicken ramen salad because it's a complete meal in one bowl. Everyone loves when it's on the table-that's a reaction that doesn't happen every night, so I appreciate the kudos when I get them! -Karen Carlson, Alameda, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 17

2 tablespoons canola oil
2 packages (3 ounces each) ramen noodles, crumbled
2/3 cup canola oil
2 teaspoons sesame oil
1/3 cup seasoned rice vinegar
1 tablespoon sugar
2 tablespoons reduced-sodium soy sauce
1-1/2 pounds boneless skinless chicken breast halves
1/2 teaspoon pepper
1/4 teaspoon salt
1 package (14 ounces) coleslaw mix
1/2 cup minced fresh cilantro
3 cups fresh snow peas, thinly sliced lengthwise
2 cups shredded carrots
4 cups torn mixed salad greens
3 thinly sliced green onions
1/3 cup crumbled cooked bacon, optional

Steps:

  • In a large saucepan, heat oil over medium-low heat. Add ramen noodles; cook and stir until toasted, 5-8 minutes. Remove from pan; set aside., In a small bowl, whisk oils, vinegar, sugar and soy sauce until blended; set aside., Sprinkle chicken with pepper and salt. Place chicken on a lightly oiled grill rack. Grill, covered, over medium heat or broil 4-5 in. from heat until a thermometer reads 165°, 8-10 minutes on each side. Cool slightly and chop into 1/2-in. pieces., In a large bowl, combine coleslaw mix and cilantro. Layer coleslaw mixture, peas, chicken, carrots, salad greens, noodles and green onions in an 8- to 10-qt. dish. Sprinkle with bacon; serve with vinaigrette.

Nutrition Facts : Calories 458 calories, Fat 29g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 738mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 4g fiber), Protein 22g protein.

ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES



Oriental Chicken Salad with Crunchy Ramen Noodles image

This is a salad that even non-cabbage eaters love. It is nice and crunchy with great flavor. I once took it to a potluck in my apartment complex and then had to put the recipe up on the bulletin board because everyone wanted the recipe!

Provided by -Tulip-

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

2 -3 cups chopped cooked chicken breasts (depending on the amount of chicken you like)
1 head cabbage, shredded or chopped
1 bunch green onion, finely chopped (or to taste)
2 (2 1/2 ounce) packages slivered almonds
3 tablespoons sunflower seeds
2 packages Top Ramen noodles or 2 packages other ramen-type soup
3 tablespoons oil
3/4 cup vegetable oil or 3/4 cup canola oil
4 1/2 tablespoons seasoned rice vinegar
4 1/2 tablespoons sugar
2 teaspoons salt
1 teaspoon pepper

Steps:

  • Prepare dressing and set aside.
  • Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
  • Once noodles have begun to slightly brown, add slivered almonds.
  • If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
  • Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
  • Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
  • Add the ramen/almond mixture and stir well.
  • Add dressing and stir to coat.
  • I generally prepare the dressing right before serving.
  • If it sits in the refrigerator too long, it gets very thick and won't remix well.
  • Also, this amount of dressing is just the right amount to give the salad a good coating.
  • If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
  • If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.

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