Ramen Noodle Salad with Chicken
This ramen noodle salad with chicken is made with nori crusted chicken, veggies, and crunchy toasted ramen noodles.
Prep 15 minutes
Cook 10 minutes
Total 25 minutes
Fat 22
Carbs 26
Protein 6
Yield 4
Ingredients
- ½ cup all-purpose flour
- 2 tablespoons white sesame seeds
- 1 sheet nori crushed
- 1 teaspoon kosher salt
- 2 large eggs
- 1 lb. boneless skinless chicken thighs, cut into 1-inch pieces
- 3 tablespoons sesame oil separated
- 3 oz. ramen noodles roughly chopped
- 4 heaping cups hopped romaine lettuce
- 1 cup shredded purple cabbage
- 1 large carrot sliced into 2-inch matchsticks
- 1 large red bell pepper diced
- ¼ red onion minced
- ½ cup chopped cilantro rinsed
Dressing
- 3 teaspoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons sesame oil
- 1 teaspoon fresh grated ginger
- 1 tablespoon rice vinegar
- 1 clove garlic minced
- 1 tablespoon honey
- ¼ teaspoon kosher salt
Instructions
- 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.
- 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.
- 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.
- Remove the chicken from the skillet and set aside.
- 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.
- 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.
- Prepare the dressing. Add all of the ingredients for the dressing into a jar and cover. Shake the jar until combined.
- 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.
- Top the salad with the chicken, ramen noodles, and remaining sesame seeds. Drizzle the remaining dressing over the toppings. Serve immediately.
Tips & Notes
- If you don’t have nori, you can use 1 tablespoon of furikake instead.
- Chicken thighs can be replaced with chicken breast.
Watch it
Nutrition Facts
Calories: 321kcal | Carbohydrates: 26g | Protein: 6g | Fat: 22g | Fiber: 4g | Sugar: 5g