Ramen Chicken Salad Rolls
Ramen Chicken Salad Rolls
Ingredients
For the Chicken Marinade and Glaze
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 teaspoons minced garlic
For the Chicken
- 4 boneless, skinless chicken thighs
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 1 tablespoon olive oil
For the Ramen Noodles
- 1 instant ramen noodles, block
- 1 ramen seasoning packet, from instant ramen package
For the Salad Roll Filling
- 16 rice paper wrappers, round, standard size
- 1 cucumber, julienned into thin sticks
- 1 1/2 cups bean sprouts, fresh
- 3 green onions, sliced into small rounds
- 2 carrots, julienned into thin sticks
For the Dipping Sauce
- 1/2 cup hoisin sauce
- 1 tablespoon sriracha
- 2 tablespoons crushed peanuts
Instructions
- 1
Prepare the chicken marinade and glaze: In a small bowl, combine the soy sauce, hoisin sauce, honey, sesame oil, and minced garlic. Whisk until thoroughly mixed. Set aside.
⏱️ 5 min
- 2
Cook the chicken: Season both sides of the chicken thighs generously with salt and black pepper. Heat olive oil in a large pan or skillet over medium-high heat. Cook the chicken thighs for 4 to 5 minutes per side, until fully cooked through and golden brown.
⏱️ 10 min
- 3
Glaze the chicken: Remove the cooked chicken from the pan and set aside. Reduce the heat to medium. Pour the prepared sauce into the pan and allow it to simmer and thicken for 2-3 minutes, creating a glaze. Return the cooked chicken to the pan, ensuring each piece is fully coated in the thickened sauce.
⏱️ 5 min
- 4
Cool and slice chicken: Remove the glazed chicken from the heat and let it cool completely. Once cooled, slice the chicken into thin strips.
⏱️ 15 min
- 5
Prepare the ramen noodles: Bring a pot of water to a boil. Add the instant ramen noodles and cook according to package directions until tender. Drain the noodles thoroughly to remove all excess water. Return the drained noodles to the pot and mix in the ramen seasoning packet.
⏱️ 7 min
- 6
Prepare the dipping sauce: In a small bowl, combine the hoisin sauce, sriracha, and crushed peanuts. Mix well and set aside.
⏱️ 2 min
- 7
Prepare vegetables: Ensure cucumbers and carrots are julienned, green onions are sliced, and bean sprouts are ready.
⏱️ 5 min
- 8
Set up assembly station: Prepare a shallow dish with lukewarm water. Arrange all your filling ingredients (sliced chicken, ramen noodles, julienned cucumbers, bean sprouts, sliced green onions, julienned carrots) on a clean surface.
⏱️ 2 min
- 9
Assemble the salad rolls: Dip one rice paper wrapper into the lukewarm water for 15-20 seconds, until it becomes soft and pliable. Lay the softened rice paper flat on a clean cutting board. Arrange a small portion of cooked ramen noodles, sliced chicken, julienned cucumbers, bean sprouts, sliced green onions, and julienned carrots in the center of the rice paper. Fold the two shorter sides of the rice paper inward over the filling. Starting from the bottom, tightly roll the wrapper upwards to create a compact roll.
⏱️ 20 min
- 10
Serve: Repeat the assembly process for the remaining ingredients. Serve the Ramen Chicken Salad Rolls immediately with the prepared dipping sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ramen Chicken Salad Rolls
Ingredients
For the Chicken Marinade and Glaze
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 teaspoons minced garlic
For the Chicken
- 4 boneless, skinless chicken thighs
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 1 tablespoon olive oil
For the Ramen Noodles
- 1 instant ramen noodles, block
- 1 ramen seasoning packet, from instant ramen package
For the Salad Roll Filling
- 16 rice paper wrappers, round, standard size
- 1 cucumber, julienned into thin sticks
- 1 1/2 cups bean sprouts, fresh
- 3 green onions, sliced into small rounds
- 2 carrots, julienned into thin sticks
For the Dipping Sauce
- 1/2 cup hoisin sauce
- 1 tablespoon sriracha
- 2 tablespoons crushed peanuts
Instructions
- 1
Prepare the chicken marinade and glaze: In a small bowl, combine the soy sauce, hoisin sauce, honey, sesame oil, and minced garlic. Whisk until thoroughly mixed. Set aside.
⏱️ 5 min - 2
Cook the chicken: Season both sides of the chicken thighs generously with salt and black pepper. Heat olive oil in a large pan or skillet over medium-high heat. Cook the chicken thighs for 4 to 5 minutes per side, until fully cooked through and golden brown.
⏱️ 10 min - 3
Glaze the chicken: Remove the cooked chicken from the pan and set aside. Reduce the heat to medium. Pour the prepared sauce into the pan and allow it to simmer and thicken for 2-3 minutes, creating a glaze. Return the cooked chicken to the pan, ensuring each piece is fully coated in the thickened sauce.
⏱️ 5 min - 4
Cool and slice chicken: Remove the glazed chicken from the heat and let it cool completely. Once cooled, slice the chicken into thin strips.
⏱️ 15 min - 5
Prepare the ramen noodles: Bring a pot of water to a boil. Add the instant ramen noodles and cook according to package directions until tender. Drain the noodles thoroughly to remove all excess water. Return the drained noodles to the pot and mix in the ramen seasoning packet.
⏱️ 7 min - 6
Prepare the dipping sauce: In a small bowl, combine the hoisin sauce, sriracha, and crushed peanuts. Mix well and set aside.
⏱️ 2 min - 7
Prepare vegetables: Ensure cucumbers and carrots are julienned, green onions are sliced, and bean sprouts are ready.
⏱️ 5 min - 8
Set up assembly station: Prepare a shallow dish with lukewarm water. Arrange all your filling ingredients (sliced chicken, ramen noodles, julienned cucumbers, bean sprouts, sliced green onions, julienned carrots) on a clean surface.
⏱️ 2 min - 9
Assemble the salad rolls: Dip one rice paper wrapper into the lukewarm water for 15-20 seconds, until it becomes soft and pliable. Lay the softened rice paper flat on a clean cutting board. Arrange a small portion of cooked ramen noodles, sliced chicken, julienned cucumbers, bean sprouts, sliced green onions, and julienned carrots in the center of the rice paper. Fold the two shorter sides of the rice paper inward over the filling. Starting from the bottom, tightly roll the wrapper upwards to create a compact roll.
⏱️ 20 min - 10
Serve: Repeat the assembly process for the remaining ingredients. Serve the Ramen Chicken Salad Rolls immediately with the prepared dipping sauce.
⏱️ 5 min