Cold Ramen Noodle Salad

Recipe by MrsKnox2016
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READY IN: 35mins
SERVES: 4-6
UNITS: US

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
  • 2
    tablespoons brown sugar
  • 12
    teaspoon garlic powder
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DIRECTIONS

  • Brown cubed chicken pieces in a saute pan with 2tbs oil until cooked through.
  • In a large bowl, combine cooked and slightly cooled ramen noodles, coleslaw mix, carrot, celery. Toss well.
  • Add cooked, diced chicken.
  • 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.
  • Refrigerate at least 1 hour before serving.
  • *Omit the chicken for a summer-safe salad.
  • *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).
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