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.

Source: Better Homes and Gardens


Credit: Carson Downing

Recipe Summary test

45 mins
9 cups


Ramen Noodles:
Ginger-Soy Vinaigrette
Peanut Sauce:


Noodle Salad:
  • 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.

  • 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:
  • 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:
  • 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

474 calories; fat 20g; cholesterol 69mg; saturated fat 4g; carbohydrates 42g; mono fat 9g; poly fat 4g; insoluble fiber 5g; sugars 6g; protein 31g; vitamin a 4226.8IU; vitamin c 52.1mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 11.2mg; vitamin b6 0.6mg; folate 40.2mcg; vitamin b12 0.2mcg; sodium 629mg; potassium 753mg; calcium 74mg; iron 2mg.