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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Ramen Chicken Salad

This is one of the best salads I know, filled with good things and a vinaigrette that is ginger/garlic addictive. Make it with the chicken or swop in tofu and you have a protein topped vegetarian wonder. This dish lasts for a few days in the fridge. To serve just pop in some chopsticks and top with a fortune cookie!

What a great party dish or lunch time filler-upper. You can change up the layers, choosing the vegetables you prefer or have on hand.

Chicken Part
4  chicken breasts, slivered horizonally into thin chicken 'steaks'
Teriyaki or soy sauce marinade

Soy Marinade
1/2 cup soy sauce
2 tablespoons sesame seed oil
1 tablespoon honey
3 cloves garlic, finely miced
2 tablespoons ginger paste

Salad Part
3 packets ramen noodles, any flavor (reserve soup packets for vinaigrette) 
1 large package cellophane noodles or any type of Asian noodles
2 to 4 tablespoons sesame oil
2 tablespoons toasted sesame seeds
6 to 12 cups of greens, bok choy, romaine, napa cabbage, radicchio
1 cup red peppers - slivered 
1 1/2 cups steamed, chopped broccoli
2 cups bean sprouts
2 cups sliced mushrooms
1/2 cup scallions, diced
1 can baby corn, drained and diced
1 cup fresh coridander or cilantro, coarsely choped

2/3 cup vegetable oil
1/2 cup rice vinegar
Seasoning packets from ramen noodles
1/4 cup soy sauce
2 tablespoons sesame oil 
2 tablespoons peanut butter, optional
 1/4 cup plum or duck sauce, or mango chutney
4 garlic cloves, finely minced 
2 teaspoons minced ginger 
2 tablespoons fresh lemon juice

Mix Soy Marinade Ingredients together. Pour it over the chicken in a small bowl and marinate chicken 1 hour or a few hours (if over an hour, refrigerate).
In a large non-stick skillet, sear the chicken in a touch of vegetable oil and drizzle on additional soy sauce and a bit of sesame seed oil. Cook to sear on side, and the reduce heat and cook other side (about 5-8 minutes). Remove and set aside.

Have a large bowl ready. Break up Ramen noodles and then sauté ramen noodles in 2 tablespoons sesame oil until slightly browned. Remove and put aside. 

Prepare cellophane noodles by boiling until barely tender in salted water. Drain, rinse with cold water. 

Make the dressing by whisking all dressing ingredients together. Put 1/3 of the dressing in the bottom of the glass bowl. Place all of cellophane noodles on top and then layer ingredients in order given and topping with the Ramen noodles. Sliver the cooked chicken and place on the salad as the top layer. Drizzle on the dressing over chicken and let it seep through the salad. Dust with sesame seeds. Chill for a few hours.

Serves 6-8

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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