Ramen Noodle Salad with Chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fusion ramen noodle salad with nori-crusted chicken, fresh vegetables, and crunchy toasted noodles. Tossed in a ginger-soy-lime dressing. A satisfying, modern take on salad for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup all-purpose flour
- 2 tablespoons white sesame seeds
- 1 sheet nori (crushed)
- 1 teaspoon kosher salt
- 2 large eggs
- 1 lb. boneless (skinless chicken thighs, cut into 1-inch pieces)
- 3 tablespoons sesame oil (separated)
- 3 oz. ramen noodles (roughly chopped)
- 4 heaping cups hopped romaine lettuce
- 1 cup shredded purple cabbage
- 1 large carrot (sliced into 2-inch matchsticks)
- 1 large red bell pepper (diced)
- ¼ red onion (minced)
- ½ cup chopped cilantro (rinsed)
- 3 teaspoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons sesame oil
- 1 teaspoon fresh grated ginger
- 1 tablespoon rice vinegar
- 1 clove garlic (minced)
- 1 tablespoon honey
- ¼ teaspoon kosher salt
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 1335mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 723mg
- Calcium
- 121mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1335MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.