This oriental chicken salad is by far our favorite meal-sized salad. I can never eat just one little ole serving. It’s addictingly good. The dressing is just the right combination of acid and sweet. Instead of croutons there are crunchy yummy tried Ramen noodles. They make for the perfect topping over the just-as-crunchy cabbage.
I love the dressing for this oriental chicken salad so much that I always double the recipe for it. The Ramen noodles stay crunchy in the dressing so you don’t get down to the bottom of the plate only to discover sad, soggy ‘croutons’. Don’t be afraid to double the amount of Ramen either.
Also try my southern fried chicken salad.
Oriental Chicken Salad
Note: The dressing is crazy good. Double the amount and you won't be sorry.
Servings 4 servings
For the salad
- 2 packages Top Ramen noodles spice mix discarded
- 3 tablespoons vegetable oil
- 3 cups cooked chicken chopped
- 1 head green cabbage shredded
- 1 bunch green onion chopped
- 1/2 cup slivered almonds
- 3 tablespoons sunflower seeds
For the dressing
- 3/4 cup vegetable oil
- 1/4 cup seasoned rice vinegar
- 1/4 cup sugar
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
For the salad
Heat the oil in a large skillet over medium heat.
Crunch the noodles into the skillet and brown, 2-3 minutes.
Add the almonds and cook another minute. Remove from heat.
Place the remaining salad ingredients into a large bowl.
Add the Ramen noodles and toss.
Drizzle with the dressing, toss, and serve.
I had pretty low expectations when I started making this dish of Thai peanut chicken with Ramen noodles. I can’t say I’ve eaten a lot of Ramen noodles. They weren’t around when I was in college. Back then my staple was canned chili or soup when the dorm cafeteria wasn’t open.
But, this dish takes those little Ramen noodles to a new level. This dish is fantastic.You have the freshness of the coconut, cilantro and lime flavors, with the smooth creaminess of peanut butter… all backed up with a hint of Sriracha on the stir-fried chicken. I’d make this again and again.
Also try my Mexi-Thai burritos with vegetable fried rice.
Thai Peanut Chicken with Ramen
- 2 packages Ramen noodles chicken flavor
- Sriracha chicken recipe below
- Coconut peanut sauce recipe below
- Green onion sliced, for garnish
For the chicken
- 1 tablespoon peanut oil
- 1 large chicken breast sliced thin (freeze the meat for about 20 minutes to make slicing easier)
- Sriracha sauce
- 1/2 teaspoon Five Spice
- 1 tablespoon corn starch
For the sauce
- 1 can Thai coconut milk
- 3 tablespoons smooth peanut butter
- 1/2 lime juiced
- 1 tablespoon fresh cilantro chopped
- 2 green onions chopped
- Red pepper flake
- Salt and pepper to taste
Cook the noodles per the package instructions.
Drain 80% of the water.
Stir in the seasoning packets.
Add in the cooked chicken and coconut sauces from below, stir, and serve garnished with green onion.
For the chicken
Heat the oil in a wok or skillet over high heat.
Mix the chicken with the Sriracha and the seasoning in a small bowl.
Sprinkle with the corn starch and combine.
Stir fry until the chicken is done. Remove from the heat.
For the sauce
Heat the milk in a small pan over medium heat.
Add in the peanut butter and stir until melted and smooth.
Add remaining ingredients. Warm through.
I was somewhat pessimistic when I first saw this recipe for Oriental Ramen broccoli cole slaw. Anita sent it to me and asked that I make it for her to take to work for lunch. And of course, I did!I was really surprised at how much I liked this oriental Ramen broccoli cole slaw. It is fresh. The flavors are not overpowering, with just a hint of seasoning. This makes a pretty good-sized batch, but for a huge crowd I’d double it. It holds up well for picnics and family get-togethers.
This slaw is great with my Ramen-seasoned chicken wings.
Oriental Ramen Broccoli Coleslaw
- 2 3 ounce packages beef-flavored Ramen noodles
- 2 12 ounce packages broccoli coleslaw mix
- 1 cup almond slivers toasted
- 1 cup sunflower seeds roasted
- 6 green onions green parts only, chopped
- 1/2 cup sugar
- 3/4 cup olive oil
- 1/3 cup white vinegar
Do not open the noodle packages. Instead, crush them in your hands. Then, open them, remove and reserve the spice packets, and pour the noodles into a large bowl.
Add the broccoli, nuts, sunflowers seeds and green onions.
In a small bowl or Mason jar, combine the sugar, oil, reserved Ramen spices and vinegar. Whisk or shake well then pour into the bowl of slaw.
Cover and chill at least 2 hours. Toss lightly before serving.