The Other Ramen Noodle Chicken Salad Recipes

ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES

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.

TOP RAMEN® SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
• Bake noodles, sunflower seeds, and almonds in the preheated oven until fragrant and toasted, 10 to 15 minutes. Cool to room temperature.
• Combine coleslaw mix and green onions in a large bowl. Pour cooled noodle mixture over the top.
• Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw and toss to coat.

RAMEN-VEGGIE CHICKEN SALAD

Steps:

• In a small saucepan, combine the sugar, oil, vinegar and soy sauce. Bring to a boil, cook and stir until sugar is dissolved, about 1 minute; set aside to cool. , Meanwhile, break noodles into small pieces (save seasoning packet for another use). In a small skillet, melt butter over medium heat. Add the noodles, almonds and sesame seeds; cook and stir until lightly toasted, 1-2 minutes. , Grill chicken, covered, over medium heat until a thermometer reads 170°, 4-6 minutes on each side. , Meanwhile, arrange the cabbage, red pepper, onions and carrot on 2 serving plates. Slice chicken; place on salad. Top with noodle mixture; drizzle with dressing.

THE OTHER RAMEN NOODLE CHICKEN SALAD

Steps:

• Cook noodles without adding the seasonings or oil that come with the package (reserve those), otherwise following the package directions.
• Rinse cooked noodles with cold water until cold and drain well.
• Add the oil from the noodle package (or drizzle with 1-2 tsp sesame oil if your doesn't come with oil).
• Be careful- sometimes the oil that comes with the ramen is hot chili oil; if so use sesame oil instead.
• Chill noodles while preparing the dressing.
• Mix together lemon juice, canola oil, the dry seasoning packet from the Ramen soup, and the sugar.
• Mix together the chilled noodles, fruit, chives, and chicken.
• Add dressing and toss to coat.
• Stir in nuts or just sprinkle over each serving.

RAMEN NOODLE CHICKEN SALAD

Steps:

• Bring 2 cups of water to a boil in a saucepan; add noodles and cook, stirring occasionally, for 3 minutes. Drain.
• Mix peanut oil, rice vinegar, soy sauce, and sugar together in a bowl.
• Toss dressing with chicken, noodles, and green onions. Chill for at least 15 minutes before serving.

RAMEN NOODLE ORIENTAL CHICKEN SALAD RECIPE

Steps:

• In a small bowl, whisk together vegetable oil, rice vinegar, sugar, salt and pepper. Cover and store in fridge until before serving.
• In a large bowl, combine cooked chicken, cabbage and sunflower seeds; set aside. In a pan over medium heat, warm up vegetable oil. Add Top Ramen noodles (without flavor packets) and cook until slightly brown. Add slivered almonds to the ramen and continue stirring over heat until golden brown. Once cool, add ramen mixture to the chicken/cabbage mixture and stir to combine.
• Add dressing that you set aside and toss to coat before serving to avoid the noodles getting soggy.