Ramen Noodle Salad with Orange Sesame Dressing

Today we’re making an inspired dish I like to call ramen noodle salad with orange sesame dressing.

It’s loaded with red cabbage, carrots, edamame and chicken and is just packed with flavor.

It’ll be your new favorite salad, for sure!

How to make ramen noodle salad with orange sesame dressing

Featured Ingredients

For the orange sesame dressing:

• Rice vinegar: I use the unseasoned variety of rice vinegar (and keep it on hand for other scrumptious recipes).
• Toasted sesame oil: The toasted part is super important here!
  • The toasted variety of sesame oil is super rich in sesame flavor, while the standard sesame oil is not.
• Soy sauce: Low sodium soy sauce is my go-to for all recipes.
• Orange marmalade: Not only gives the trademark orange flavor, but adds some body to the dressing.
• Lime: A squeeze of lime for acidity and freshness.
• Ginger: That tang and zest is best!
• Sriracha: For a little garlicky heat.
• Sugar: To balance the other ingredients.

For the ramen noodle salad:

• Chicken breast: Boneless, skinless chicken breasts will be pan-fried until perfectly juicy.
  • If you want to bake them or cook them in the Instant Pot, that works, too!
  • Or, buy pre-cooked chicken breasts and shred or chop them up.
• Ramen noodles: From the little packets, yes.
• Napa and purple cabbage: They both provide different textures, colors and nutrients, so I like to use both.
• Carrots: You can purchase them already shredded or grab a bag of whole carrots and peel them, then shred them.
• Edamame: Your best bet is to buy a bag of pre-shelled frozen edamame and let them thaw.
• Green onion and cilantro: For maximum flavor and herbiness!
• Cashews and sesame seeds: Add crunch and nuttiness to your salad.

Step-by-Step Instructions

1. In a large mixing bowl, whisk together dressing ingredients.
2. Salt to taste. Set aside.
3. In a large skillet, heat oil to medium heat.
4. Season chicken breasts with salt and pepper.
5. Cook chicken breasts in the hot oil 4-5 minutes per side, until internal temperature reaches 165 degrees.
6. Remove from heat, allow to cool. Shred with 2 forks or roughly chop.
7. Add chicken to the bowl with the dressing.
8. Cook ramen noodles according to package directions, omitting flavoring packet (discard).
9. Rinse noodles under cold water, toss to dry, then add to the bowl with chicken and dressing.
10. Add cabbages, carrots, edamame, green onion and cilantro to the bowl with the chicken, noodles and dressing. Toss to coat.
11. Taste and adjust seasoning, if necessary. Refrigerate until ready to eat.
12. Serve with cashews and sesame seeds.

Recipe Substitutions and Alterations

• Instead of soy sauce: Try tamari or coconut aminos.
• Instead of orange marmalade: Sub with the zest and juice of 1/2 medium orange.
• Instead of sugar: Use a dab of honey.
• Instead of ramen: Try this salad with any rice noodle.
• Instead of shredding your own cabbage: Use a bag of coleslaw or pre-shredded cabbage.
• If you don’t like cilantro: Skip it!

Nutrition Considerations

• To make this gluten free: Use tamari instead of soy sauce and use rice noodles instead of ramen. Be sure all packaged ingredients (like the Sriracha, for example) are gluten free.
• To make this dairy free: This recipe is naturally dairy free.
• To make this vegetarian and vegan: Skip the chicken or use firm tofu instead.
• To make this nut free: Skip the cashews.
  • Be sure all packaged ingredients are nut free.
  • (Be aware there are sesame seeds and sesame oil in this recipe if you’re allergic to sesame.)

Other salad recipes I think you’ll adore:

• Green Bean Potato Salad
• Kale & Crispy Chickpea Caesar Salad
• Spinach Salad with Raspberry Vinaigrette
• Carrot, Chickpea & Raisin Salad
• Greek Salad with Feta Vinaigrette
• Also, here are my best tips for making your own salad dressings!

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