cold ramen salad recipe

Written ByJenny Smyth Posted on
cold ramen salad recipe
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The Best cold ramen salad recipe

I’ve been making this cold ramen salad recipe for years, and it’s always a hit with my family. My kids love it because it’s a fun twist on regular pasta salad, and my husband appreciates the protein-packed ingredients.

I love it because it’s so easy to make and can be customized to our tastes. The best part is that it’s perfect for any occasion – whether we’re having a quick weeknight dinner or a special event with friends and family.

It’s also great for packing lunches or as a snack for on-the-go. As for where this dish comes from, I’m not entirely sure, but I’ve seen variations of it in Japanese and Korean recipes.

The key home cooking technique is to use fresh, high-quality ingredients and to not overcook the noodles or vegetables. This ensures that the dish retains its texture and flavor.

In terms of taste and feel, this salad is light, refreshing, and satisfying – exactly what you want in a meal after a long day. The combination of spicy Korean chili flakes (gochugaru), savory soy sauce, and tangy lime juice gives it a depth of flavor that’s hard to resist.

Cold Ramen Salad with Chicken and Vegetables

Cold Ramen Salad with Chicken and Vegetables

4.8 from 1186 votes

A refreshing and satisfying cold ramen salad with chicken, vegetables, and a tangy sesame dressing. Perfect for a light meal or side dish.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Ramen

2 packs 3 oz ramen noodles
2 cups water
1 tbsp soy sauce

For the Chicken

1 lb boneless skinless chicken breasts
1 tbsp vegetable oil
1 tsp salt
1/2 tsp black pepper

For the Vegetables

1 cucumber, julienned
1 bell pepper, julienned
1 carrot, julienned
1/2 red onion, thinly sliced

For the Dressing

1/4 cup soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp honey
1 clove garlic, minced
1 tsp grated ginger
1/2 tsp sesame seeds

For Garnish

2 green onions, chopped
1 tbsp sesame seeds

👨‍🍳Directions

1Bring water to a boil in a medium saucepan.
2Add ramen noodles and cook for 3 minutes, until al dente.
3Drain and rinse under cold water.
4Toss with soy sauce and set aside to cool.
5Preheat the oven to 375°F.
6Pat chicken breasts dry with paper towels.
7Season with salt and black pepper.
8Heat vegetable oil in a large oven-safe skillet over medium-high heat.
9Add chicken and cook until browned, about 3-4 minutes per side.
10Transfer the skillet to the preheated oven and bake for 10-15 minutes, until the chicken is cooked through and the internal temperature reaches 165°F.
11Remove from the oven and let it rest for 5 minutes.
12Slice the chicken into thin strips.
13While the chicken is cooking, prepare the vegetables.
14Julienne the cucumber, bell pepper, and carrot.
15Thinly slice the red onion.
16Add all vegetables to a large mixing bowl.
17In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, and sesame seeds to make the dressing.
18Add the cooled ramen noodles and sliced chicken to the bowl with the vegetables.
19Pour the dressing over the top and toss everything together until well combined.
20Cover the bowl and refrigerate for at least 10 minutes to allow the flavors to meld together.
21Before serving, garnish with chopped green onions and additional sesame seeds.

🔧Equipment

Mixing bowl
Medium saucepan
Baking sheet
Whisk
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 73mg🧂Sodium: 1200mg🌾Total Carbs: 30g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 32g

📝Notes

Tips: For added crunch, you can top the salad with crushed ramen noodles or chopped peanuts.

Watch Video Of How Cold Ramen Salad with Chicken and Vegetables Works

This cold ramen salad recipe is always a good idea for any occasion – whether we’re having a quick weeknight dinner or a special event with friends and family.

It’s also great for packing lunches or as a snack for on-the-go.

One of the best things about this recipe is that it’s highly customizable – you can add your favorite vegetables, nuts, or seeds to make it your own.

❓ Frequently Asked Questions About Cold Ramen Salad with Chicken and Vegetables

Q1: What type of noodles should I use for this cold ramen salad?

This recipe works best with thin, Asian-style noodles such as rice noodles or soba noodles.

Q2: Can I use pre-cooked ramen instead of cooking the noodles myself?

While pre-cooked ramen can be used as a shortcut, I highly recommend cooking the noodles yourself for the best results.

Q3: What if I don’t have gochugaru (Korean chili flakes) on hand?

You can omit them or substitute with some other type of hot pepper flakes if you prefer.

Q4: How do I store leftover cold ramen salad?

You can store leftover salad in an airtight container in the refrigerator for up to three days.

Q5: Can I make this recipe vegan by substituting the eggs with something else?

Yes, you can replace the eggs with chopped tofu or tempeh if you prefer a vegan version.

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