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Ramen Noodle Salad

Asian Ramen Noodle Salad With Chicken



For the Salad:

  • 1 package of Ramen – cook noodles (do not add flavor packet; set it aside for the dressing)
  • 1 cup water (to cook the Ramen in)
  • 2 cups shredded cooked chicken (I use a rotisserie chicken)
  • 1 bag or 2 cups shredded cabbage
  • 1/2 cup shredded carrots
  • 1/2 cup diced red peppers
  • 1 8.25 oz can of mandarin oranges (drained)
  • 1/4 cup cashew pieces
  • 1/4 cup crunchy chow mein noodles

For the Dressing:

  • 1/3 cup rice wine vinegar
  • 1/4 cup low sodium soy sauce
  • 2 TBS honey
  • 2 teaspoons Tsang Ginger Sriracha Sauce
  • the flavor packet from the Ramen Noodles


For the Salad:

  1. Cook the ramen noodles per the package direction but only use 1 cup of water.
  2. When the ramen is cooked place it in a bowl in the refrigerator while you make the rest of the salad.
  3. In a large bowl, add the shredded chicken, shredded cabbage, shredded carrots, mandarin oranges and diced red pepper.
  4. Add the cooled ramen noodles.

For the dressing:

  1. Place all the ingredients into a dish and whisk them together. (Hint: I use a mason jar instead of a dish and shake the ingredients to mix them.)

To finish the salad:

  1. Pour the dressing over the salad and toss it together.
  2. Add cashews and crunchy chow mien noodles and serve.