Recipes and Cooking 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. By Kevin Curry Kevin Curry Facebook Instagram Twitter Website Kevin Curry is the founder of FitMenCook, an online community that inspires men and women to eat healthy and stay fit with healthy recipes that, in Kevin's words, "are never, ever boring." With over 2 million followers around the world, Kevin has become one of today's most sought-after personalities in nutrition, health, and wellness. Learn about BHG's Editorial Process Published on January 9, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Total Time: 45 mins Servings: 5 Yield: 9 cups Jump to Nutrition Facts Ingredients 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 Salad: 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) Garnish: 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 Directions 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. Tips 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. Rate it Print Nutrition Facts (per serving) 474 Calories 20g Fat 42g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.