Ramen Noodle Salad

Want to indulge in a bowl of noodles but think you should stick to a salad? What you're after is Kevin Curry's noodle salad.

Ramen Noodle Salad
Photo: Carson Downing
Total Time:
45 mins
9 cups


Ramen Noodles:

  • 8 ounce whole wheat or chickpea spaghetti noodles or millet-brown rice ramen (such as Lotus Foods brand)

  • 1 ½ pound skinless, boneless chicken breast, cut into 1-inch chunks

  • 1 tablespoon low-sodium soy sauce

  • Crushed red pepper, to taste


  • 2 cup finely shredded red cabbage

  • 1 large carrot, peeled into strips or julienned

  • 1 red bell pepper, thinly sliced

  • 3 radishes, thinly sliced

  • 3 green onions, chopped

  • Ginger Soy Vinaigrette (see recipe)

  • Peanut Sauce (see recipe)


  • Fresh cilantro

  • Sesame seeds

  • Sliced green onions

Ginger-Soy Vinaigrette

  • 5 tablespoon low sodium soy sauce

  • ¼ cup olive oil

  • 3 tablespoon rice vinegar (or less/more to taste)

  • 2 tablespoon sriracha chili-garlic sauce

  • Juice of 1 lime

  • 1 ½ tablespoon grated ginger (or more/less to taste)

  • 1 tablespoon minced garlic

  • 1 tablespoon honey

  • 1 tablespoon sesame oil

  • 1 tablespoon sesame seeds

Peanut Sauce:

  • 5 tablespoon powdered peanut butter

  • 4 ounce water

  • 5 tablespoon low-sodium soy sauce

  • 2 tablespoon Sriracha (or more/less to taste)

  • 1 tablespoon grated ginger

  • 1 tablespoon rice vinegar


Noodle Salad:

  1. Cook noodles according to package directions; drain and set aside. Set a skillet over medium-high and coat with olive oil cooking spray. Add chicken, soy sauce, and crushed red pepper. Cook 6 to 8 minutes; let cool.

  2. If noodles are sticky, rinse with cold water; drain. In a large bowl combine noodles, cabbage, carrot, bell pepper, radishes, and green onions; gently toss. Add chicken and half of the Ginger-Soy Vinaigrette or Peanut Sauce; toss. Serve with remaining vinaigrette or sauce. Garnish with cilantro, sesame seeds, and sliced green onions. Serves 5.

Ginger-Soy Vinaigrette:

  1. In a screw-top jar shake together 5 Tablespoons low-sodium soy sauce, 1/4 cup olive oil, 3 Tablespoons rice vinegar, 2 Tablespoons sriracha or chili-garlic sauce, the juice of 1 lime, 1 1/2 Tablespoons grated ginger, 1 Tablespoon minced garlic, 1 Tablespoon honey, 1 Tablespoon sesame oil, and 1 Tablespoon sesame seeds. Refrigerate up to 2 weeks. Makes 1 1/4 cups.

Peanut Sauce:

  1. In a screw-top jar combine 1/2 cup water, 5 Tablespoons powdered peanut butter, 5 Tablespoons low-sodium soy sauce, 2 Tablespoons sriracha, 1 Tablespoon grated ginger, and 1 Tablespoon rice vinegar. Shake well. Makes 1 cup.


If you want more dressing for the individual servings but don't want the extra calories, simply use lime juice and/or low sodium soy.

Nutrition Facts (per serving)

474 Calories
20g Fat
42g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 474
% Daily Value *
Total Fat 20g 26%
Saturated Fat 4g 20%
Cholesterol 69mg 23%
Sodium 629mg 27%
Total Carbohydrate 42g 15%
Total Sugars 6g
Protein 31g
Vitamin C 52.1mg 261%
Calcium 74mg 6%
Iron 2mg 11%
Potassium 753mg 16%
Folate, total 40.2mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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