Ramen Noodle Salad
A delicious sweet & savory salad with crunchy ramen, asian dressing, and topped with cooked chicken if desired for a full meal idea.
Equipment
- 1 large skillet or sheet pan
- 1 medium mixing bowl
- 1 large mixing bowl
Ingredients
- 1-2 TBS butter
- 2 (3oz) pkgs any flavor Ramen Noodles
- 1/4 cup sunflower seeds
- 1/2 cup sliced almonds
- 14 oz bag coleslaw mix (no dressing)
- 1/2 cup sliced green onions
- 1 1/2 cups chopped rotisserie chicken or other cooked chicken, optional
Dressing
- 2/3 cup avocado oil or other cooking oil
- 4 TBS white granulated sugar
- 1/3 cup apple cider vinegar
- 1 1/2 TBS soy sauce
- 1/4 tsp sesame oil
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
Instructions
- In a large skillet over medium heat melt butter. Break ramen into small pieces and place into hot skillet with sunflower seeds and almonds. Stir around for about 5 minutes to lightly toast. Remove from heat.NOTE: you can toast the ramen, sunflower seeds and almonds on a sheet pan in a thin layer in a preheated oven at 425 degrees. Just make sure to keep an eye on it so they don't burn. (I love the skillet version.)
- In a large bowl whisk together all "Dressing" ingredients. Add in coleslaw, and toasted ramen mixture. Toss in optional ingredient cooked chicken until all ingredients are coated well.Store in refrigerator for up to 3 days.