Ramen Noodle Salad
We would be lying if we said we weren’t always looking for any excuse to add a little more ramen into our lives. So when we had the chance to make a ramen salad, our foodie hearts began to beat just a tad bit faster. Keep reading to learn how to make the best Ramen Noodle Salad this side of Heaven.
In our unending mission to buck the trend of settling for boring food (aka crappy salads), we tasked ourselves with designing a noodle salad to make all other dishes green with envy.
Most of the popular salads recipes that you’ll find online- which are frequent guests to picnics and work-lunches alike – usually contain soggy handfuls of out-of-season veggies, some sort of over-cooked pasta, and a hefty dousing of an over-salty store-bought salad dressing. Meh. We knew we could do better!
We decided on this particular recipe because, well…we all deserve a treat these days.
Since we already had our Mike’s Mighty Good Chicken Ramen Noodle Soup Cup on deck- begging to be used in an ultra-creative way- we decided to just go for it. There’s no masterful technique or niche ingredients required with this one, which is just another reason on the long list of why we totally dig this salad.
Make it! Make it! Make it!
These days are not the days for long, complicated recipes. You’re probably just looking for something fast (yet delectable) and easy (yet complicated-tasting), and this is your ticket to the ultimate taste bud treat. We’re hooked on this dish, and are sure that you’ll be obsessed with it too.
Gather all your ingredients:
– 1 cup Mike’s Mighty Good Chicken Ramen Noodle Soup Cup
– 2 tbsp shredded carrots
– 2 tbsp shredded purple cabbage
– 2 tbsp shredded cooked rotisserie chicken
– 2 tbsp chopped green onions
– 2 tbsp chili oil
– 1 tbsp rice vinegar
– 1 tbsp soy sauce or tamari
– sesame seeds
To prep the noodles, remove the oil packet and the seasoning pouch from the Mike’s Mighty Good Chicken Ramen Noodle Soup Cup, and cook them according to the instructions on the cup.
When they’re finished, drain the water from your noodles into a separate bowl, and set them in the refrigerator to cool.
We curated this recipe with the Chicken Ramen noodles, but it will also work deliciously with other flavors like the Vegetarian Vegetable Ramen or the Savory Beef Ramen. Hint hint: You can shop all of our fresh ramen noodles here and have them delivered straight to your door.
Next up, wash and chop your green onions, rinse your shredded carrots and purple cabbage and shred your chicken into bite-sized pieces. Our recipe uses rotisserie chicken but you can use a cooked chicken breast, or keep the meat out entirely for a vegetarian-friendly option. You can use whatever crunchy veggies you have laying around- from corn to cucumber slices- just make sure that you shred or slice your vegetables so they fit in well with your ramen noodles.
Throw all of those ingredients on top of your noodles, and place your bowl back in the fridge.
In another bowl, combine the broth (that you set aside), oil packet, chili oil, rice vinegar, soy sauce, and sesame seeds. Pour the sauce over the chilled noodles and toppings, or leave it on the side as a dipping sauce.
If you want to give your salad a little bit of extra protein, make a few ramen eggs ahead of time (instructions here!) and Fin! Your noodle salad is ready to enjoy!
Word to the Wise: If you’re a go-go-go person, you can put all of your “dry” ingredients together (the noodles and cabbage), make your noodle dressing, and bring them to work separately, and just mix it all together when you’re ready to eat.
Even the most annoying Zoom call can be redeemed by a bowl of this decadent ramen noodle salad.
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