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Ramen noodle salad with chicken

Ramen noodle salad with chicken

By Emily Johnson
15’ Prep time
10’ Cook time
25’ Total time
321 Calories
4 Serving

Summary

This ramen noodle salad with chicken has the perfect balance of fresh veggies and crunchy ramen noodles. the best part of this salad is definitely the crispy nori-coated chicken!
Emily Johnson 0 Followers

Step by Step

Step 1
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Step 1

Prepare the flour coating. Add the flour, 1.5 tablespoons sesame seeds, nori, and salt into a bowl and mix until combined. In a separate bowl, whisk the eggs together.
Step 2
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Step 2

Dredge the chicken through the egg mixture. Let excess egg drip from the chicken. Dredge the chicken through the flour mixture until completely coated. Set aside. Repeat until all the chicken pieces are coated.
Step 3
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Step 3

Heat two tablespoons of sesame seed oil in a large skillet over medium/high heat. When the oil is hot, add the chicken to the oil. Brown the chicken for 3-4 minutes on each side until golden brown or until the internal temperature reaches 165ºF.
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Step 4

Remove the chicken from the skillet and set aside.
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Step 5

Prepare the ramen noodles. Carefully wipe out the skillet. Heat the remaining sesame seed oil in the skillet over medium/high heat. Add the ramen noodles to the skillet and toss the two ingredients together.
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Step 6

Cook the ramen noodles until golden brown, about 3-4 minutes. Stirring frequently. Set the ramen noodles aside. Be careful of smaller pieces, they may brown faster than small pieces. You may need to remove them before continuing to cook the larger pieces.
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Step 7

Prepare the dressing. Add all of the ingredients for the dressing into a jar and cover. Shake the jar until combined.
Step 8
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Step 8

Add the romaine, carrot, bell pepper, red onion, and cilantro into a large salad bowl and toss. Dress the vegetables with half of the dressing and toss until coated.
Step 9
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Step 9

Top the salad with the chicken, ramen noodles, and remaining sesame seeds. Drizzle the remaining dressing over the toppings. Serve immediately.

Tips and Warnings

  • If you don’t have nori, you can use 1 tablespoon of furikake instead.
  • Chicken thighs can be replaced with chicken breast.

Ingredient

  • Red onion
    Red onion
    0.25
  • Large eggs
    Large eggs
    2
  • Large carrot
    Large carrot
    1
  • Rice vinegar
    Rice vinegar
    14.79 ml
  • Sesame oil
    Sesame oil
    44.36 ml
  • All-purpose flour
    All-purpose flour
    118.29 ml
  • Soy sauce
    Soy sauce
    14.79 ml
  • Lime juice
    Lime juice
    29.57 ml
  • Ramen noodles
    Ramen noodles
    85.05 g
  • Large red bell pepper
    Large red bell pepper
    1
  • Honey
    Honey
    14.79 ml
  • Boneless
    Boneless
    0.45 kg
  • Chopped cilantro
    Chopped cilantro
    118.29 ml
  • Fresh grated ginger
    Fresh grated ginger
    4.93 ml
  • Kosher salt
    Kosher salt
    4.93 ml
  • Sheet nori
    Sheet nori
    1
  • Shredded purple cabbage
    Shredded purple cabbage
    236.59 ml
  • White sesame seeds
    White sesame seeds
    29.57 ml
  • Garlic
    Garlic
    1 pcs
  • Heaping cups hopped romaine lettuce
    Heaping cups hopped romaine lettuce
    4

Nutrition Facts

View nutrition facts
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