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posted by Christy Denneyon Aug 4, 202324 comments »
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This Ramen Noodle Salad is a crunchy salad filled with rotisserie chicken, green cabbage, almonds, sesame seeds, crunchy Ramen noodles, and green onions. The salad dressing is made from soy sauce and white vinegar with a little sesame oil making it a sweet and tangy dressing.
ASIAN CHICKEN SALAD
This crunchy Ramen noodle salad is the salad I had at my bridal shower. Ever since then it has held a special place in my taste buds. This makes a lot so it’s one of the best salads for a crowd.
SALAD INGREDIENTS
- BUTTER – the crunchy ingredients are cooked in a little butter to get them a light golden brown color.
- RAMEN NOODLES – The packet has crunchy noodles broken into smaller pieces that we use. The uncooked ramen noodles give the salad great crunch and the toasted noodles give it a nutty flavor.
- SESAME SEEDS – add some flavor.
- CABBAGE – there are different types of cabbage but I like to use green cabbage. You can add red cabbage for color if you want. You could even use a coleslaw mix in a pinch.
- SLIVERED ALMONDS
- GREEN ONIONS – These add onion flavor without being too overpowering.
DRESSING INGREDIENTS
- OIL – I like to use a neutral flavored oil like vegetable oil or canola. Olive oil can be used too.
- WHITE VINEGAR – you could use apple cider vinegar or red wine vinegar as some good options as a substitute.
- SOY SAUCE
- FLAVOR PACKET– the packet in the Ramen gives it great flavor but you can discard it.
- SESAME OIL – this gives the dressing a nutty flavor.
- SUGAR – makes this a sweet dressing to balance out the tang of the vinegar.
CAN I HALF THIS?
Yes. It’s easily halved.
FAVORITE SALADS
- Broccoli Salad
- Spinach Quinoa Salad
- Edamame Quinoa Salad
- Crunchy Pea Salad
- Keto Broccoli Salad
- Shaved Brussels Sprouts Salad
- Poppy Seed Fruit Salad
- Frito Corn Salad
- BLT Pasta Salad
- Pizza Pasta Salad
Ramen Noodle Salad
4.45 from 50 votes
This Ramen Noodle Salad is a crunchy salad filled with rotisserie chicken, green cabbage, almonds, sesame seeds, crunchy Ramen noodles, and green onions.
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Prep Time: 10 minutes mins
Total Time: 10 minutes mins
Servings: 10 servings
Ingredients
- 2 tablespoons butter
- 2 (3 ounce) packages chicken Top Ramen noodles, crushed, raw (save flavor packets for dressing if desired)
- 1/2 cup slivered almonds
- 2 tablespoons sesame seeds
- 1 head green cabbage, shredded (about 10 cups)
- 2 cups diced rotisserie chicken
- 1/2 cups sliced green onions
Dressing:
- 1/2 cup oil, (vegetable, canola, or olive)
- 1/4 cup white vinegar
- 1/2 cup sugar
- 2 chicken flavored packets from Ramen, (optional)
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil, (more to taste)
- salt and pepper to taste
Instructions
In a large skillet, melt the butter and add the ramen noodles, slivered almonds, and sesame seeds. Cook for a few minutes until everything is toasted.
In a large bowl, add the cabbage, chicken, green onions, and toasted ingredients.
In a small bowl, whisk together the oil, vinegar, sugar, flavor packets (if using), soy sauce and sesame seed oil. Toss half of the dressing in right before serving so it doesn't get soggy. Add more as desired. Add salt and black pepper to taste.
Notes
Source: adapted from my roommate Lisa Poulson
Cuisine: Asian
Course: Salad
Author: Christy Denney
All Recipes Chicken Feeding a Crowd Salad Soups, Salads, Sides, and Beverages
published on Aug 4, 2023
24 comments Leave a comment »
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24 comments on “Ramen Noodle Salad”
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Cynthia Weller — Reply
The reason I didn’t give 5 stars is because 1/2 cup of sugar is WAY too much sugar. I have been making this Chinese Chicken Top Ramen salad since I was a young mother (I am now 70 years old)!!!! Back then, they sold a flavor of Top Ramen called “Oriental” which is what I used. It had a much better flavor suited to this salad, sadly I cannot find Oriental any more, so now I use Chicken flavor. I also add green onions and lots of grated carrots, and grated purple cabbage. I buy my slivered almond by the pound from Nuts.com, I toast the whole package on a cookie sheet in the oven, return the cooled almonds to the resealable Nuts.com bag, and keep the bag in the freezer! They made great additions to so many things. I buy a plastic jar of Toasted Sesame Seeds and keep that in my freezer, too.
Anyway, thank you for posting this recipe as it reminded me how good this salad is. It’s fantastic to take to potlucks!! But I enjoy it at home all the time.-
evap — Reply
I could not find Oriental either and that is what I used to use also. Instead, I got used one package of chicken and the other of soy sauce flavor. It is pretty good. I suppose that you could use both packages of soy sauce flavor.
See AlsoBeef Stroganoff Recipe
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Telkom Jakarta — Reply
It was unimaginable for a ramen recipe to be modified into a salad, but it became unique and interested in trying it. Curious about the taste.
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JohnR — Reply
I concur with those who said it’s a little heavy in the sugar. The flavors are all really good but it’s really sweet. Recommend starting with 1/4 cup and adding more to the dressing to taste.
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Carrie — Reply
How much is considered a serving, a cup?
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Christy Denney — Reply
About a cup but it’s just 1/10 of the recipe. You can weigh it to be exact?
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Lisa Stege — Reply
Hi Christie, I have had this delicious salad, but have never made it. Thanks for the recipe! Question: what do you think of using sweetened rice vinegar (usually available in the “ethnic foods” section of the market, and eliminating (or reducing) the sugar?
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Christy Denney — Reply
I think that would be great
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Samantha hubbard — Reply
Thank you so very much for sharing! I’ve wanted this recipe for years!
Samantha
Va.
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Sam — Reply
The first time I made this, the dressing was way way too sweet for me. Now I add 1/4-1/3 cup of sugar instead and use extra light EVOO. I also made batches without the chicken packets and like that more. Feels the dressing doesn’t need all the extra additives from those ramen packets.
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Jenn Michael — Reply
I have made a lot of ramen salads this is by far the best!
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Donna — Reply
This was so delicious and fast to make!!! Everyone loved it and it was devoured in no time flat.
Thank you for such a great, low effort summertime meal.-
Christy Denney — Reply
You are welcome!
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Colleen — Reply
Soy sauce is listed as an ingredient but doesn’t say how much or when to add it?
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Christy Denney — Reply
It says 2 tablespoons soy sauce in the recipe
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Ashley — Reply
What about using romaine instead of cabbage?
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Beth — Reply
I think it would work, although it wouldn’t be quite as crunchy. Plus any leftovers wouldn’t last long. Cut Romaine goes rusty and it goes slimy pretty fast.
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Christy Denney — Reply
Yes, I agree it wouldn’t last as long but you definitely could.
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Nicole Arias Rynearson — Reply
my mom always used napa cabbage
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Bethany — Reply
What kind of Oil? Olive?
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Christy {The Girl Who Ate Everything} — Reply
Just regular vegetable or canola oil.
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anum — Reply
gyz can u give these recipeis in urdu
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Christy and John — Reply
Thanks for the tip. I will do that!
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Jaime — Reply
i love this and have been making it for years!! 🙂 add about 1 tsp of sesame oil to the dressing and it will taste even more authentic
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