The Ramen Noodle Summer Salad recipe is a 10-minute quick and easy dish. The colors and flavor remind us of summer picnics and the beach. Hakubaku Ramen Noodle Salad with chicken, green onions, carrots, and toasted almonds, in a quick, easy vinaigrette is a healthy, easy, lunch option served cold or warm.
Use our authentic Japanese ramen noodles in a variety of dishes. Hakubaku ramen noodles come packed in our Kaedama 8pk sets, or our single serve ramen kits.
VEGAN TIP : Replace firm fried tofu for the chicken, and pan-fry ahead of time if you want it chilled.
Ingredients
- 4 packs of ramen noodles
- 1/2 cup canola oil
- 2 teaspoons sesame oil
- 1/4 cup rice vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red peppers (crushed)
- 1/4 cup honey
- 1 bunch of scallions (finely sliced, greens only)
- 1 bag coleslaw mix (with carrots and red cabbage)
- 1/3 cup sliced almonds (toasted)
Directions
- Cook the ramen noodles a minute shy of the directions on the package and immediately toss them with the sesame vinaigrette.
- Add in the chicken, onions, carrots, and toasted almonds.
- Then add in the last bit of the rice vinegar and sesame oil dressing.
- Serve at room temperature or cold.
Since this ramen salad is best served cold or at room temperature, it is perfect for lunches. You can serve it with vegetable potstickers (we are suckers for this one from Trader Joe’s), steamed vegetables like broccoli and carrots, and even a small side of peanut satay sauce or spicy soy dipping sauce.