Crispy Ramen Thai Chicken Salad
Crispy Ramen Thai Chicken Salad
Ingredients
For the Crispy Ramen
- 1 packet ramen noodles, boiled, noodles only
- 1 teaspoon sesame oil
- 1 drizzle soy sauce
- 1 drizzle honey
- 1 drizzle chili crisp oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ginger powder
- 1/4 teaspoon salt
For the Peanut Dressing
- 3 tablespoons peanut butter
- 1 tablespoon mayo
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 lime, juiced
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 garlic clove, large, grated
- 1/2 teaspoon ginger, grated
- 1 pinch salt, to taste
- 1 tablespoon water, as needed to thin
For the Chicken Salad
- 2 cups shredded chicken, from rotisserie chicken or cooked
- 1 1/2 cups shredded cabbage, green, red, or a mix
- 1/2 cup shredded carrots
- 1/4 cup diced cucumber
- 2 tablespoons cilantro, chopped, plus more for topping
- 2 tablespoons green onion, chopped
- 2 tablespoons pickled red onions, chopped, optional
- 1/4 cup peanuts or cashews, chopped, for topping
- 1 drizzle Sriracha, for topping, as needed
- 1/2 teaspoon crushed red pepper flakes, for topping, as needed
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Take the boiled ramen noodles (from 1 packet, discard seasoning) and spread them evenly on the prepared baking sheet.
⏱️ 2 min
- 3
Drizzle the ramen noodles with 1 teaspoon of sesame oil, a drizzle of soy sauce, a drizzle of honey, and a drizzle of chili crisp oil. Sprinkle with 1/4 teaspoon each of garlic powder, ginger powder, and salt.
⏱️ 3 min
- 4
Toss all the ramen ingredients together on the sheet pan to ensure the noodles are thoroughly coated with the seasonings.
⏱️ 2 min
- 5
Bake the ramen for 15 to 20 minutes, or until golden brown and crispy. Make sure to toss the noodles halfway through the baking time to ensure even crisping.
⏱️ 20 min•🌡️ 400
- 6
Once crispy, remove the ramen from the oven and allow it to cool completely on the baking sheet. This cooling time will help them become even crispier. Once cool, chop the crispy ramen into bite-sized pieces.
⏱️ 10 min
- 7
While the ramen cools, prepare the peanut dressing. In a small bowl, combine 3 tablespoons of peanut butter, 1 tablespoon of mayo, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, the juice of 1 lime, 1 tablespoon of honey, 1 teaspoon of sesame oil, 1 large grated garlic clove, and 1/2 teaspoon of grated ginger. Add a pinch of salt to taste.
⏱️ 5 min
- 8
Whisk all the dressing ingredients together until the mixture is smooth and well combined. If the dressing is too thick, add water, 1 tablespoon at a time, until it reaches your desired consistency.
⏱️ 3 min
- 9
In a large mixing bowl, combine 2 cups of shredded chicken, 1 1/2 cups of shredded cabbage (green, red, or a mix), 1/2 cup of shredded carrots, 1/4 cup of diced cucumber, 2 tablespoons of chopped cilantro, and 2 tablespoons of chopped green onion. If using, add 2 tablespoons of chopped pickled red onions.
⏱️ 5 min
- 10
Add the chopped crispy ramen noodles on top of the chicken and vegetable mixture in the large bowl. Pour the prepared creamy peanut dressing over the salad.
⏱️ 2 min
- 11
Toss all the ingredients together thoroughly until the chicken and vegetables are evenly coated with the dressing and crispy ramen.
⏱️ 3 min
- 12
Serve the salad immediately. Top with chopped peanuts or cashews, a drizzle of Sriracha or a sprinkle of crushed red pepper flakes (to your preference), and more fresh cilantro for garnish. Enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Ramen Thai Chicken Salad
For the Crispy Ramen
- 1 packet ramen noodles, boiled, noodles only
- 1 teaspoon sesame oil
- 1 drizzle soy sauce
- 1 drizzle honey
- 1 drizzle chili crisp oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ginger powder
- 1/4 teaspoon salt
For the Peanut Dressing
- 3 tablespoons peanut butter
- 1 tablespoon mayo
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 lime, juiced
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 garlic clove, large, grated
- 1/2 teaspoon ginger, grated
- 1 pinch salt, to taste
- 1 tablespoon water, as needed to thin
For the Chicken Salad
- 2 cups shredded chicken, from rotisserie chicken or cooked
- 1 1/2 cups shredded cabbage, green, red, or a mix
- 1/2 cup shredded carrots
- 1/4 cup diced cucumber
- 2 tablespoons cilantro, chopped, plus more for topping
- 2 tablespoons green onion, chopped
- 2 tablespoons pickled red onions, chopped, optional
- 1/4 cup peanuts or cashews, chopped, for topping
- 1 drizzle Sriracha, for topping, as needed
- 1/2 teaspoon crushed red pepper flakes, for topping, as needed
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Take the boiled ramen noodles (from 1 packet, discard seasoning) and spread them evenly on the prepared baking sheet.
⏱️ 2 min - 3
Drizzle the ramen noodles with 1 teaspoon of sesame oil, a drizzle of soy sauce, a drizzle of honey, and a drizzle of chili crisp oil. Sprinkle with 1/4 teaspoon each of garlic powder, ginger powder, and salt.
⏱️ 3 min - 4
Toss all the ramen ingredients together on the sheet pan to ensure the noodles are thoroughly coated with the seasonings.
⏱️ 2 min - 5
Bake the ramen for 15 to 20 minutes, or until golden brown and crispy. Make sure to toss the noodles halfway through the baking time to ensure even crisping.
⏱️ 20 min•🌡️ 400 - 6
Once crispy, remove the ramen from the oven and allow it to cool completely on the baking sheet. This cooling time will help them become even crispier. Once cool, chop the crispy ramen into bite-sized pieces.
⏱️ 10 min - 7
While the ramen cools, prepare the peanut dressing. In a small bowl, combine 3 tablespoons of peanut butter, 1 tablespoon of mayo, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, the juice of 1 lime, 1 tablespoon of honey, 1 teaspoon of sesame oil, 1 large grated garlic clove, and 1/2 teaspoon of grated ginger. Add a pinch of salt to taste.
⏱️ 5 min - 8
Whisk all the dressing ingredients together until the mixture is smooth and well combined. If the dressing is too thick, add water, 1 tablespoon at a time, until it reaches your desired consistency.
⏱️ 3 min - 9
In a large mixing bowl, combine 2 cups of shredded chicken, 1 1/2 cups of shredded cabbage (green, red, or a mix), 1/2 cup of shredded carrots, 1/4 cup of diced cucumber, 2 tablespoons of chopped cilantro, and 2 tablespoons of chopped green onion. If using, add 2 tablespoons of chopped pickled red onions.
⏱️ 5 min - 10
Add the chopped crispy ramen noodles on top of the chicken and vegetable mixture in the large bowl. Pour the prepared creamy peanut dressing over the salad.
⏱️ 2 min - 11
Toss all the ingredients together thoroughly until the chicken and vegetables are evenly coated with the dressing and crispy ramen.
⏱️ 3 min - 12
Serve the salad immediately. Top with chopped peanuts or cashews, a drizzle of Sriracha or a sprinkle of crushed red pepper flakes (to your preference), and more fresh cilantro for garnish. Enjoy!
⏱️ 2 min