Oriental Chicken Salad with Crunchy Ramen Noodles – Chinese Food
Oriental Chicken Salad with Crunchy Ramen Noodles Recipes (25mins)
Ingredients (Servings 6)
- 3 tablespoons sunflower seeds
- 2 -3 cups chopped cooked chicken breasts (depending on the amount of chicken you like)
- 1 bunch green onion, finely chopped (or to taste)
- 1 head cabbage, shredded or chopped
- 3 tablespoons oil
- 2 (2 1/2 ounce) packages slivered almonds
- 2 packages Top Ramen noodles or 2 packages other ramen-type soup
- 2 teaspoons salt
- 3⁄4 cup vegetable oil or 3⁄4 cupcanola oil
- 4 1⁄2 tablespoons sugar
- 1 teaspoon pepper
- 4 1⁄2 tablespoons seasoned rice vinegar
- 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.
Reviews – Oriental Chicken Salad with Crunchy Ramen Noodles Recipes
Most definitely 5 stars! I used half pre-shredded coleslaw mix and half garden salad mix for a little less cabbage-y taste. Grilled some teriyaki marinated chicken but a deli rotisserie chicken would make this even faster to throw together. Also used other reviewer’s suggestions and added just a little soy sauce, garlic and red peper flakes into the dressing. Thanks so much for a great recipe!
First off, this salad converted me to ‘crunchy’ ramen noodles. The idea of eating them without boiling to noodley form has always been such a peciular idea to me – Nope, they rock, very nutty! Will do anytime now. And this salad is savory delicious too. Super easy and a real hit. I just bought the pre made slaw at the store, super good with a little carrot too! Also, per other similar salad recommendations added 1 ramen noodle seasoning packet to the dressing – yummers.
Love this salad and should have left a review long ago. I do two things differntly though. I add 1 to 1 1/2 of the ramen spice packages to the dressing and omit the salt and pepper. The other thing I do different is after toasting the noodles and almonds I reserve them and store them in a tupperware container so we can add them “as we go”. This works out really well if you have left overs the next day and want nice crunchy topping to go with it. Thanks again!
I’ve been making something very similar for years but had misplaced my handwritten recipe. Thanks for helping me to find the recipe 🙂 I use coleslaw mix for ease of preparation and sesame seeds in place of the sunflower seeds as a personal preference but everything else is spot on to how I have always made it. I really like the dressing ration here and I also love to eat the leftovers with the soft noodles!
Yummy! I’ve had lots of variations of this and I love this one. I made 1/2 recipe and it actually made enough for at least 6 side dish sized portions. I omitted sunflower seeds for personal taste, used a small can of cooked chicken, 1 bag of packaged coleslaw mix (with carrots), and proportions were great. I did let the dressing sit about 1/2 hour to let the sugar dissolve. Great amount of dressing. I just wish the noodles stayed crispy as leftovers because I’d eat it all week!