Ramen Salad

    8 hours 20 minutes

    This is an unusual and delicious use of instant ramen noodles in a salad. It is very easy to make but should chill overnight for best results.

    89 people made this

    Serves: 10 

    • 2 boneless chicken breast fillets, cooked and diced
    • 60g almonds
    • 2 spring onions, chopped
    • 1 tablespoon white sugar
    • 2 tablespoons sesame seeds
    • 90g instant ramen noodles, crushed
    • 1/2 medium head cabbage, grated
    • 1/2 cup (125ml) vegetable oil
    • salt and pepper to taste
    • 3 tablespoons distilled white vinegar

    Preparation:20min  ›  Extra time:8hours chilling  ›  Ready in:8hours20min 

    1. Combine chicken, nuts, onion, sugar, sesame seeds, ramen and their flavour packet and cabbage in large bowl. In small bowl combine oil, salt, pepper and vinegar. Pour oil mixture over noodle mixture. Let stand overnight in refrigerator and serve.

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    Reviews in English (80)


    THIS SALAD IS AWESOME!! I like the noodles crunchy, so I add them about 1-2 hours before serving. Using the prepared (already shredded tri color) cabbage bags from the grocer makes this a breeze!! I substituted garlic flavored Rice Wine Vinegar and left out the chicken. Doubled the recipe and there were NO LEFTOVERS!! Thank you!!  -  11 Oct 2001  (Review from Allrecipes USA and Canada)


    This was very good. I used about half the amount of vinegar called for, and we thought that was enough. I used sesame oil and added some diced celery. I'll make this one again!  -  08 May 2002  (Review from Allrecipes USA and Canada)


    This is such a great salad, amazing how just a few simple ingredients can be so flavorful. For those on a tight budget like myself, its just as good without the chicken. Also, if you have rice wine vinegar, I'd recommend using that instead of regular white vinegar.  -  14 Jan 2005  (Review from Allrecipes USA and Canada)