Best Asian Ramen Noodles Chicken Salad

Here’s my go-to Asian ramen noodles chicken salad recipe, with crunchy cabbage, tender chicken, and those cheap ramen noodles that we all secretly love, tossed in a sweet and tangy dressing with just a hint of sesame.

This salad is what I bring to every summer potluck and backyard BBQ. I always make a big batch because people come back for seconds, and it’s just as good the next day for lunch. Perfect for those warm days when you don’t feel like turning on the oven, right?

What Kind of Cabbage Should I Use?

This recipe calls for both green and red cabbage, which gives the salad great color and crunch. Green cabbage has a mild, sweet flavor and tends to be the crunchier of the two, while red cabbage adds a slightly peppery kick along with its beautiful purple hue. When shopping, look for heads that feel heavy for their size and have crisp, fresh-looking leaves without any brown spots or wilting. For the best texture in your salad, make sure to slice both types of cabbage very thinly – you can use a sharp knife, but a mandoline will make quick work of it if you have one handy.

Options for Substitutions

This crunchy Asian salad is pretty adaptable – here’s what you can switch up:

• Chicken: You can easily swap the chicken for cooked turkey, shrimp, or even tofu for a vegetarian version. Rotisserie chicken works great too if you’re short on time!
• Ramen noodles: The crunchy ramen is key for texture, but in a pinch, you could use broken-up rice noodles or even crispy wonton strips. Just make sure to toast them first.
• Cabbage: Feel free to use all green or all red cabbage, or mix in some shredded brussels sprouts. Napa cabbage is another good option that works well here.
• Almonds: Any nuts work great – try cashews, peanuts, or sunflower seeds. Just make sure to toast them first for the best flavor.
• Canola oil: You can use any neutral oil like vegetable oil, avocado oil, or even light olive oil. Sesame oil works too, but use just 1-2 tablespoons mixed with regular oil to avoid overpowering the dish.
• Apple cider vinegar: Rice vinegar makes a great substitute, or try white wine vinegar. Regular white vinegar works too, but maybe use a bit less as it’s stronger.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Asian ramen noodle salad is crushing the noodles too finely – you want them to maintain some texture, so break them into bite-sized pieces rather than tiny crumbs. Another common error is adding the dressing too early, which can make your crunchy ingredients soggy – instead, toss the salad with the dressing just before serving to maintain that satisfying crunch. To keep your chicken juicy, let it cool completely before adding it to the salad, and consider marinating it in a bit of the dressing beforehand for extra flavor. For the best texture and taste, toast both the almonds and ramen noodles in the oven at 350°F for about 5-7 minutes until golden brown – but watch them carefully as they can burn quickly.

What to Serve With Asian Ramen Noodle Salad?

This cool and crunchy ramen noodle salad works great as a complete meal on its own, but there are lots of tasty ways to round out your spread. For a simple weeknight dinner, try serving it alongside some pot stickers or spring rolls – they’re perfect for dipping in extra dressing from the salad. If you want to make it more filling, add some grilled shrimp skewers or teriyaki glazed salmon on the side. For a casual gathering, I like to pair it with some fresh fruit like mandarin oranges or pineapple chunks to add a sweet balance to the savory salad.

Storage Instructions

Keep Fresh: This Asian ramen chicken salad stays crispy and fresh in an airtight container in the fridge for up to 3 days. For the best crunch, I recommend storing the crushed ramen noodles and almonds separately from the dressed salad and adding them just before serving.

Make Ahead: Want to prep this salad in advance? You can chop all the vegetables, cook the chicken, and mix the dressing up to 2 days ahead. Store each component separately in the fridge, then toss everything together when you’re ready to serve. This way, your salad will stay fresh and crunchy!

Dressing Storage: The Asian-style dressing can be made ahead and kept in a sealed jar or container in the fridge for up to a week. Just give it a good shake before using, as the ingredients might separate while sitting.

Preparation Time	15-20 minutes
Cooking Time	6-8 minutes
Total Time	21-28 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 120-130 g
• Fat: 160-170 g
• Carbohydrates: 180-200 g

Ingredients

For the salad:

• 4 green onions (chopped)
• 3/4 cup sliced almonds
• two 3 oz packages ramen noodles (without seasoning)
• 1 large carrot (cut into matchsticks)
• 2 cups red cabbage (thinly shredded)
• 2 tbsp toasted sesame seeds (for garnish)
• 1 lb chicken breasts (cooked and shredded)
• 5 cups green cabbage (thinly shredded)

For the dressing:

• 1/4 tsp ground ginger
• 1/2 cup canola oil (or other neutral oil)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 cup white sugar
• salt as needed
• 6 tbsp apple cider vinegar (I like Bragg’s)
• 1/4 tsp garlic powder
• 1 1/2 tbsp soy sauce (I use Kikkoman low-sodium)
• 1/4 tsp onion powder

Step 1: Toast the Ramen and Almonds

Preheat your oven to 400 degrees Fahrenheit.

Crumble the ramen noodles into small pieces and place them on a baking sheet along with the almonds.

Spread them into an even layer to ensure even toasting.

Place the baking sheet in the preheated oven and bake until the mixture turns golden brown, tossing once halfway through baking.

This should take about 6 to 8 minutes.

Once done, remove from the oven and set aside to cool completely.

Step 2: Prepare the Dressing

In a mixing bowl, whisk together all of the dressing ingredients until well blended.

Taste and season with salt as necessary to suit your preference.

Set the dressing aside to allow the flavors to meld.

Step 3: Assemble the Salad

In a large bowl, combine green cabbage, purple cabbage, shredded carrots, sliced green onions, cooked chicken, the toasted ramen and almond mixture, and sesame seeds.

These ingredients will create a diverse and flavorful base for the salad.

Step 4: Dress and Serve the Salad

Drizzle the prepared dressing over the salad ingredients.

Toss everything together gently yet thoroughly to ensure that the salad is evenly coated with the dressing.

Serve the salad immediately for the crunchiest texture and freshest taste.

Enjoy your homemade crunchy ramen salad!