Cold Ramen Noodle Salad

Submitted by MrsKnox2016

"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."

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 12 ounces ramen noodles, prepared according to directions
• 1 lb chicken tenders, cubed
• 2 cups coleslaw mix
• 1 carrot, diced
• 1 stalk celery, diced
• 1⁄2 cup vegetable oil
• 2 tablespoons oil
• 1⁄3 cup rice wine vinegar
• 4 tablespoons low sodium soy sauce
• 2 tablespoons brown sugar
• 1⁄2 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).

Reviews

[Ducky]

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.