Chicken ramen noodle salad

    20 min

    A light chicken salad recipe.

    31 people made this

    Serves: 2 

    • 75g diced cooked chicken breast meat
    • 2 tablespoons soy sauce
    • 3 tablespoons rice vinegar
    • 1 1/2 tablespoons caster sugar
    • 120ml groundnut oil
    • 3 spring onions, minced
    • 90g ramen noodles - cooked, drained and chilled

    Prep:10min  ›  Extra time:10min  ›  Ready in:20min 

    1. In a small bowl combine the soy sauce, vinegar, sugar and peanut oil.
    2. In a medium sized bowl toss the dressing with the chicken, spring onions and noodles. Chill and serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (29)


    DEFINITELY cut down the oil to just about two tablespoons (I actually prefer Sesame oil as it has a better flavort). I also added a couple tablespoons of chunky peanut butter...came close to replicating a favorite cold noodle dish of mine from a pan-asian restaurant in Chicago. If you add the peanut butter, let it set a while before eating. Great easy recipe!  -  27 Dec 2005  (Review from Allrecipes US | Canada)


    I scaled this recipe to 12 and it said to use 3 cups peanut oil. Man, was that too much! I poured most of it off. The flavor was pretty good. This dish was very simple to make.  -  03 Dec 2002  (Review from Allrecipes US | Canada)


    yummy!! I used low salt soy sauce b/c I thought that the combo of salty ramen noodles and soy sauce might be too much. I also used canned, chunk chicken to save time (remember: also salty). I used Equal sweetener instead of sugar. Overall, a good recipe that I'll make often a quick and easy dinner/lunch.  -  10 May 2002  (Review from Allrecipes US | Canada)