I’ve always loved a good ramen noodle salad and pretty much anything that’s Asian inspired.
So to put the two together sounded like the perfect salad recipe to me!
Because I love the freshness of herbs, the crunchiness of nuts, and the distinct flavor of ginger dressing, I knew I was on the right track.
So when I found this recipe in one of my magazines, I tore it out and put it in my recipe box.
But, that was in 2012.
Needless to say, it got lost in my unorganized mess of recipes.
Therefore, it took me 3 years, to FINALLY find it again and make the recipe.
Ramen Noodle Salad
Not gonna lie, this Ramen Noodle Salad requires several ingredients that you might not have already in your refrigerator or cabinet.
I don’t typically have fish sauce, hoisin sauce, or sesame oil.
So if these are ingredients you’re willing to buy to make this recipe and keep around for other recipes requiring these ingredients, it will be well worth it.
Also, for this special kind of salad you gotta have a special bowl and servers! Right?
I found this gorgeous Acacia Wave Bowl with Servers on Amazon.
Tweaks to this Ramen Noodle Salad Recipe
I tweaked the original recipe a little bit.
Wegman’s didn’t have the bagged shredded napa cabbage.
And, to be honest, I didn’t feel like cutting up a 1/2 head of napa cabbage.
Sometimes they’ll have the bagged shredded napa cabbage, but the day I was shopping for the ingredients, they didn’t.
I know, I can be lazy, but I’m all about reducing the steps to a recipe without sacrificing the taste.
Instead, I got a bag of cole slaw (cabbage & carrots).
I also, for the life of me, couldn’t find rice wine vinegar.
I found rice vinegar and I found wine vinegar, but not rice wine vinegar.
So, I opted for the rice vinegar.
Ramen Noodle Salad With Chicken Recipe
WW Asian Ramen Noodle Salad with Chicken: 4 SmartPoints
- - 1/2 head napa cabbage, thinly sliced (I used a 16 oz bag of cole slaw mix instead)
- - 2, 3 to 4 oz packages dried Ramen noodles, seasoning removed, broken into bite-size pieces)
- - 2 cups shredded cooked chicken, I boiled 2 boneless, skinless breasts
- - 1/4 cup hoisin sauce
- - 3 tablespoons rice wine vinegar, I used rice vinegar
- - 3 tablespoons soy sauce
- - 1 tablespoon fish sauce
- - 2 teaspoons toasted sesame oil
- - 1, 1 inch piece ginger root, peeled & grated
- - 6 green onions, thinly sliced
- - 1/4 cup peanuts, toasted
- - 1 bunch fresh basil leaves, sliced
- - 1/2 bunch fresh cilantro leaves, sliced
- - 1 bunch fresh mint leaves, sliced
- Mix together cabbage, Ramen noodles and chicken in a large bowl.
- In a small bowl or jar, mix hoisin sauce, vinegar, soy sauce, fish sauce, sesame oil, ginger, and green onions.
- Pour over cabbage mixture and toss well to coat all the ingredients.
- You can do this a few hours ahead so that the seasoned sauce will moisten the dried noodles.
- Just before serving, sprinkle salad with peanuts, basil, cilantro, & mint.
- Have bowls of herbs on the table so everybody can add what they like.
A Great Lunch Salad
Mmmm mmmm! Was it ever tasty!
I couldn’t wait to finish taking pictures so I could dig in!
It happened to be lunch time when I made it.
Perfect lunch time salad!
The Ramen noodles soak up a lot of the dressing, which makes the noodles soft and not crunchy.
The crunchiness comes from the peanuts.
Ramen Noodle Salad Ingredient Additions for Next Time
A couple things I might change for next time would be to make more of the dressing.
I would’ve liked a little bit more dressing to add to the top of my bowl of salad.
The dressing was so tasty and fresh, that I wanted more of it.
I also might add some bean sprouts.
And for an added taste, mandarin oranges would be yummy on top.
Qǐng xiǎngyòng (Bon Appetit in Chinese)
For more delicious salad recipes, click on over to: