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Fresh Asian ramen noodles chicken salad in a bowl with vibrant vegetables

Fresh Asian Ramen Noodles Chicken Salad

A vibrant and crunchy salad featuring fresh ramen noodles, shredded chicken, and a nutty sesame dressing, perfect for quick weeknight dinners or lunch.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Asian
Calories: 420
Ingredients Method Notes

Ingredients
  

Salad Base
  • 2 packs ramen noodles Swap for udon or soba if preferred.
  • 2 cups cooked shredded chicken Use leftover roasted chicken or rotisserie-style chicken.
  • 1 cup shredded carrots Look for firm, bright orange carrots.
  • 1 cup red cabbage, shredded Choose vibrant purple heads for the best crunch and color.
  • 1 cup snap peas, trimmed Look for glossy pods for sweetness.
  • 1/4 cup green onions, sliced Use both white and green parts.
  • 1/4 cup cilantro, chopped Add close to serving time to prevent wilting.
Dressing
  • 1/4 cup sesame dressing Homemade recommended for better flavor.
  • 1 tablespoon soy sauce Use low-sodium if watching salt.
  • 1 tablespoon rice vinegar A splash brightens the dressing.
  • to taste sesame seeds For garnish.

Method
 

Preparation
  1. Cook the ramen noodles according to package instructions, then drain and rinse under cold water.
  2. In a large bowl, combine the cooked ramen noodles, shredded chicken, shredded carrots, red cabbage, snap peas, green onions, and cilantro.
  3. In a small bowl, whisk together the sesame dressing, soy sauce, and rice vinegar.
  4. Pour the dressing over the salad and toss to combine.
  5. Serve chilled, garnished with sesame seeds.

Notes

For best texture, toss the dressing just before serving. Keep the components separate if prepping ahead of time to maintain crunch.