Best 2 Oriental Crunchy Ramen Salad Recipes

Tantalize your taste buds with a culinary journey to the Orient with our Oriental Crunchy Ramen Salad, a vibrant and flavorful dish that blends the best of Eastern and Western flavors. This innovative salad features crispy ramen noodles tossed with a medley of fresh vegetables, succulent grilled chicken, and a tantalizingly tangy dressing, creating a symphony of textures and flavors in every bite.

For those seeking a plant-based alternative, discover our equally delightful Oriental Crunchy Ramen Salad with Tofu, where tender tofu takes the center stage, absorbing the delectable flavors of the dressing and vegetables. This vegan version offers a protein-packed and nutritious option without compromising on taste.

For a quick and easy weeknight meal, our Oriental Crunchy Ramen Salad with Shrimp is a lifesaver. Succulent shrimp, tossed in a flavorful marinade, is grilled to perfection and nestled amidst the crunchy ramen noodles and crisp vegetables. This salad is sure to become a family favorite.

Here are our top 2 tried and tested recipes!

ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES

Oriental Chicken Salad with Crunchy Ramen Noodles image

This is a salad that even non-cabbage eaters love. It is nice and crunchy with great flavor. I once took it to a potluck in my apartment complex and then had to put the recipe up on the bulletin board because everyone wanted the recipe!

Provided by -Tulip-

Categories Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 -3 cups chopped cooked chicken breasts (depending on the amount of chicken you like)
1 head cabbage, shredded or chopped
1 bunch green onion, finely chopped (or to taste)
2 (2 1/2 ounce) packages slivered almonds
3 tablespoons sunflower seeds
2 packages Top Ramen noodles or 2 packages other ramen-type soup
3 tablespoons oil
3/4 cup vegetable oil or 3/4 cup canola oil
4 1/2 tablespoons seasoned rice vinegar
4 1/2 tablespoons sugar
2 teaspoons salt
1 teaspoon pepper

Steps:

Prepare dressing and set aside.
Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
Once noodles have begun to slightly brown, add slivered almonds.
If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
Add the ramen/almond mixture and stir well.
Add dressing and stir to coat.
I generally prepare the dressing right before serving.
If it sits in the refrigerator too long, it gets very thick and won't remix well.
Also, this amount of dressing is just the right amount to give the salad a good coating.
If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.

ORIENTAL CRUNCHY RAMEN SALAD

Oriental Crunchy Ramen Salad image

Make and share this Oriental Crunchy Ramen Salad recipe from Food.com.

Provided by Lavender Lynn

Categories Greens

Time 30m

Yield 15 serving(s)

Number Of Ingredients 7

Ingredients

1 head iceberg lettuce, shredded
6 green onions, chopped
1 (3 ounce) package ramen noodles
1/4 cup oil
1/4 cup vinegar
2 tablespoons sugar
4 -5 drops sesame oil

Steps:

Crunch up ramen noodles inside unopened bag.
Put ramen noodles into frying pan that has been sprayed with nonstick cooking spray.
Cook over low heat, stirring constantly, until golden brown.
Put lettuce and green onions in large bowl.
Mix up dressing ingredients and toss with lettuce mixture.
Add ramen noodles just before serving.

Nutrition Facts : Calories 79.7, Fat 5.6, SaturatedFat 1.1, Sodium 120.1, Carbohydrate 6.8, Fiber 0.7, Sugar 2.6, Protein 1

Tips:

To save time, use pre-cooked ramen noodles. Look for them in the Asian section of your grocery store.
If you want a spicier salad, add a teaspoon or two of Sriracha sauce to the dressing.
For a vegetarian version of this salad, omit the chicken and add extra tofu or vegetables.
To make this salad ahead of time, prepare the dressing and noodles according to the recipe. Then, store them separately in airtight containers in the refrigerator for up to 3 days. When you're ready to serve, combine the noodles and dressing and add the remaining ingredients.

Conclusion:

Oriental Crunchy Ramen Salad is a delicious and easy-to-make salad that's perfect for a quick lunch or dinner. It's packed with flavor and texture, thanks to the combination of crunchy ramen noodles, tender chicken, crisp vegetables, and a tangy dressing. Plus, it's a great way to use up leftover chicken or vegetables. So next time you're looking for a new salad recipe, give Oriental Crunchy Ramen Salad a try. You won't be disappointed!