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Ramen Noodle Salad

I know most of us haven't looked at Ramen since senior year in college - but here's an adult(ish) twist to an old college standby.

Serves: 8 Prep Time: 20 minutes if you use an *already-cooked roasted chicken from your local grocery store!

Ramen Noodle Salad


3, 3-ounce packages of ramen noodles - discard the seasoning packet

1 cup toasted cashews

4 cups cole slaw mix OR 2 cups sliced purple cabbage, 2 cups sliced green cabbage, 2 medium carrots - shredded

1 1/2 cups cooked and shelled edamame

¼ cup green chopped onions

1 cup mini mandarin orange slices, drained

Meat from one roasted chicken*

For the dressing:

3 tablespoons of each of the following: cooking oil, rice vinegar, soy sauce

2 tablespoons of each of the following: toasted sesame oil, honey, minced garlic, minced ginger

Ramen Noodle Salad Ingredients

  1. Preheat your oven to 350 degrees.

  2. Crush the dry ramen noodles into pieces and place on a parchment-lined baking sheet with the cashews.

  3. Toast in the oven for 8-10 minutes. Add the cabbage, edamame, chicken, mandarin oranges, cashews, and ramen noodles into a large salad bowl.

  4. Make sure everything is cooled before pouring the dressing over the salad.

  5. Toss all together and serve right away.

Also good the next day!

Add all the dressing ingredients to a jar with a tight-fitting lid and shake well.

Pour the dressing over the salad and toss well.

Serve right away.

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