Cold Ramen Noodle Salad

Total Time
35mins
Prep 15 mins
Cook 20 mins

Yummy, yummy..a nice cold salad that can be a great side dish or a refreshingly light meal. The possibilities are endless. I believe the original recipe came from a Wesson Oil Cookbook.

Ingredients Nutrition

  • 12 ounces ramen noodles, prepared according to directions
  • 1 lb chicken tenders, cubed
  • 2 cups coleslaw mix
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 12 cup vegetable oil
  • 2 tablespoons oil
  • 13 cup rice wine vinegar
  • 4 tablespoons low sodium soy sauce
  • 2 tablespoons brown sugar
  • 12 teaspoon garlic powder

Directions

  1. Brown cubed chicken pieces in a saute pan with 2tbs oil until cooked through.
  2. In a large bowl, combine cooked and slightly cooled ramen noodles, coleslaw mix, carrot, celery. Toss well.
  3. Add cooked, diced chicken.
  4. In a separate bowl, whisk together remaining vegetable oil, vinegar, soy sauce, brown sugar and garlic powder. Pour sauce over salad and toss well to combine.
  5. Refrigerate at least 1 hour before serving.
  6. *Omit the chicken for a summer-safe salad.
  7. *This sauce is very all-purpose, so you can change up the meats (chicken, steak, cubed fish, tofu) and the veggies (snowpeas, corn, broccoli) and event the noodles (shrimp-flavored).
Most Helpful

3 5

This is nice in that it can be made ahead and has an interesting mix of flavors. I used 4-3 oz packages of ramen noodles (chicken flavor). Wasn't sure if the noodles should be strained (I did). Also, the noodles were a bit mushy so next time I would cook for a much shorter time. I used 2 boneless, skinless chicken breasts and seasoned them while cooking. I cut the oil for the dressing down to 1/4 C and felt it was still too much oil. This was made for Spring 2007 Pick A Chef.