The flavors complement the chicken and slaw perfectly balanced and great as a whole meal or side dish and even if your a non cabbage lover, this will win you over.
Instead, this will have cubed boneless chicken breasts, you can also add boneless pork sauteed which is equally delicious in this salad.
The salad is great all year long and very simple to make including the homemade salad dressing.
The ramen noodles are toasted along with the almonds to give that perfect crunch in every bite.
If you have fussy eaters, they will love the unique flavors this crunchy salad has, and for nut allergies, substitute sunflower or toasted pumpkin seeds.
I have been asked so many times to bring this along to parties and picnic and it's the first covered dish that's gone in seconds.
If you love Asian food, do check out some of our other favorites like my Homemade Egg Rolls and our Vegetable Stir Fry, both family favorites and great side dishes.
Scroll down to get our printable recipe card for this delicious yummy salad everyone raves about.
Asian Ramen Noodles
Maybe you've had these kinds of packaged noodles in a soup before but in here they will be toasted and crunchy in this salad.
I remember several years ago someone brings this to a picnic and I have been hooked ever since.
Between the deliciously tangy dressing over shredded cabbage, the crunchy nuts and noodles, and tasty chicken it's a true winner for any meal anytime.
Other Meat Additions:
- boneless pork
- boneless steak
- shrimp
- scallops
- lobster
- rotisserie chicken off the bone
- grilled boneless chicken
Ingredients You Will Need (for exact measurements keep scrolling the to the recipe card)
- boneless cubed chicken breast cooked and seasoned
- cabbage shredded
- ramen noodles
- rice wine vinegar
- canola oil or vegetable
- butter
- salt, pepper to taste
- almonds or pumpkin seeds
- sugar
- optional: green chopped onions
- seasoning for chicken see below
- teriyaki sauce
- hoisin sauce
Tips
- Buy shredded cabbage to save time
- For a spicy salad add a pinch of cayenne peppers and grated ginger
- if you make this the day before the noodles won't stay crunchy unless to stir them in right before serving time
- Make extra salad dressing if you like a drenched salad this is just right for a medium head of shredded cabbage
Other Additions
- substitute toasted pumpkin seeds or sunflower seeds for nut allergies
- fold in some mandarin oranges
- chopped green onion can be used as a pretty garnish
- add some shredded carrots
- shredded broccoli can be substituted for cabbage
- for a sweeter salad add some dried cranberries or raisins
- chopped radishes
- be sure to toast the nuts your using after you toast the ramen noodles as they take longer to brown
- pecan, peanuts, and walnuts toasted are a nice addition
Tools
- frying pan
- large bowl
- measuring cup
- knife for cutting chicken and vegetables
- cutting board
- food processor
- measuring spoons
Pin for later
Try Some of Our Other Favorite Asian Recipes
Slow Cooker Chicken and Broccoli
Bourbon Chicken
Mandarin Orange Pork Chops
Easy Fried Rice
Delicious Asian Flavors
This oriental chicken salad is just bursting with Asian flavors and addicting, I am a huge fan of this easy salad.
The first time I had it was over 30 years ago and I still make it often, it's can be a perfect side dish, served for a brunch and it's great to bring this as a covered dish to any function.
Whether you add chicken, seafood, steak, or pork, this will be a big hit and everyone will love the dressing on this.
I eliminate the almonds when bringing a potluck since I am not sure who has nut allergies, toasted pumpkins seeds are a great alternative.
Yield: 8
Oriental Chicken Salad with Ramen Noodles
Prep time: 20 MinTotal time: 20 Min
Easy cabbage salad made with a fabulous oriental dressing. With the addition of seasoned chicken breast, toasted ramen noodles, and almonds it's totally addicting.
Ingredients
- 3 cups chopped cooked cubed seasoned chicken breasts (depending on the amount of the chicken you like) or use rotisserie chicken off the bone.
- 1 head cabbage, shredded, sliced or chopped
- 2 (2 1/2 ounce) packages slivered toasted almonds
- 2 packages ramen noodles discarding the seasoning packets
- 2 tablespoons butter
- 1 tablespoon oil
- Oriental Salad Dressing:
- 3/4 cup vegetable oil or canola oil
- 4 ⁄ 1/2 tablespoons seasoned or regular rice vinegar
- 4 ⁄ 1/2 tablespoons sugar
- 2 teaspoons salt
- 1 teaspoon pepper
- Note: For seasoned boneless chicken breast cubed: I add 2 tablespoons of olive oil to the hot pan with 2 tablespoon hoisin sauce 1 tablespoon teriyaki sauce with 1 teaspoon minced garlic, salt pepper, and saute chicken until browned.
- optional garnish: 1 tablespoon green chopped onions
- Optional Meat or Additions:
- boneless pork
- boneless steak
- shrimp
- scallops
- lobster
- rotisserie chicken off the bone
- grilled boneless chicken
- substitute toasted pumpkin seeds or sunflower seeds for nut allergies
- fold in some mandarin oranges
- add some shredded carrots
- shredded broccoli can be substituted for cabbage
- for a sweeter salad add some dried cranberries or raisins
- be sure to toast the nuts your using after you toast the ramen noodles as they take longer to brown
- pecan, peanuts, and walnuts toasted are a nice addition
Instructions
- Prepare and make the salad dressing and then set aside.
- Slice or chop the cabbage and set aside.
- Cook the chicken cubes and saute them in your favorite seasoning or use my recipe from the ingredients noted above.
- Make sure the chicken is completely cooked.
- Place the noodles in a ziplock bag and smash them up (discard seasoning packets) .
- In a medium-sized frying pan add 3 tablespoon butter with a teaspoon of olive oil and brown the noodles over medium heat.
- Once noodles have begun to slightly brown, add slivered almonds.
- Note: If you start to brown the ramen and almonds at the same time, the almonds will burn before the ramen browns.
- Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
- Combine cabbage, chicken, and almonds in a large bowl.
- Add the ramen/almond mixture and toss together.
- Add dressing and blend this mixture until it's evenly coated.
- Also, this amount of dressing is just the right amount to give the salad a good coating.
- Tips: If you have leftover salad, the noodles will get soggy overnight. If you like the crunchiness, leave some of them out and sprinkle them fresh on your salad the next day.
Calories
614.39Fat (grams)
37.86Sat. Fat (grams)
6.47Carbs (grams)
30.99Fiber (grams)
4.22Net carbs
26.77Sugar (grams)
12.57Protein (grams)
38.60Sodium (milligrams)
1305.94Cholesterol (grams)
107.12Pin for Later
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