Use up your noodle soup packages with this ramen chicken salad.
We’re joining the ramen revolution in full force! The classic noodle soup is totally trending, and we’re getting some different takes on the dish. This recipe requires ramen noodles uncooked!
Tara Bench shares how to make a crunchy ramen salad. She shares how to make it a meal instead of a side dish, and the to-die-for salad dressing you’ll want to always have on hand.
Crunchy Ramen Chicken Salad
- 1 pkg ramen noodles discard flavor packet
- 1½ cups cooked chicken diced
- 6 radishes thinly sliced
- 1 orange peeled and diced
- 1 scallion thinly sliced
- 5 oz snow peas (1 cup) chopped
- ½ cup unsalted cashews coarsely chopped
- 1 pkg coleslaw mix (16 oz pkg)
- ¾ cup Ginger Sesame Dressing
Break uncooked ramen into small pieces in a large bowl. Combine with chicken, radishes, orange, scallion, snow peas, cashews and coleslaw.
Toss salad with dressing, cover with plastic wrap or a lid, and refrigerate 25 min or up to 1 hour.
Leftovers can be stored in an airtight container in the fridge up to a day (the noodles will get softer the longer they sit).
I call for letting the salad rest in the fridge for a bit. This allows the dressing to soften the noodles a little. They are just a little too crunchy without resting.
I used a mandolin to slice my radishes so thin. You can just slice with a knife if you like, or even just cut them into slivers.
If you’d like you can supreme the orange. That means I cut the fruit away from the membrane. It leaves just the tender, juicy centers and is perfect for salad.
•Cut the rind and pith off of the entire orange, following along the curve of the fruit.
• Use a sharp knife and cut on either side of each slice of orange, slipping it right out of the thin membrane.
• Cut the skinless segments into bite-sized pieces.