Viral Crunchy Ramen Noodle Salad
This Viral Crunchy Ramen Noodle Salad is a texture-packed, flavorful delight with crunchy noodles, fresh veggies, and a tangy-sweet dressing!
Equipment
- Dry skillet
- Large Mixing Bowl
- Small Bowl
Ingredients
- 2 packs ramen noodles uncooked (discard seasoning packets)
- 1 cup shredded carrots
- 1 cup green onions sliced
- 1 cup red bell pepper thinly sliced
- 1 cup snap peas trimmed
- 1 cup cooked chicken breast shredded
- 1/2 cup slivered almonds
- 1/2 cup sunflower seeds
- 1/4 cup sesame oil
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- to taste salt and pepper
Instructions
- Break the uncooked ramen noodles into small bite-sized pieces. Do not cook them to keep them crunchy.
- Toast the slivered almonds and sunflower seeds in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden and fragrant.
- Shred the cooked chicken breast into thin strips or bite-sized pieces. Slice the green onions, thinly slice the red bell pepper, trim the snap peas, and shred the carrots.
- In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, garlic powder, ginger powder, salt, and pepper. Adjust seasoning to taste.
- In a large mixing bowl, combine broken ramen noodles, toasted almonds, sunflower seeds, shredded chicken, and chopped vegetables. Pour the dressing over and toss gently but thoroughly.
- Refrigerate the salad for at least 15-20 minutes before serving to allow flavors to meld without soggy noodles. Serve chilled or at room temperature.
Notes
- Keep ramen noodles uncooked to maintain signature crunch.
- Toast nuts for enhanced flavor and texture.
- Chill salad before serving for best flavor and texture.
- Omit chicken for a vegetarian version and add edamame or extra snap peas.
- Store leftovers in an airtight container and add fresh noodles before serving to revive crunch.