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Sriracha Chicken Ramen Salad
with carrots / green beans

Active: 40 min Total: 1 hr

With fresh vegetables and marinated chicken in a sweet and savory dressing, this ramen salad is great served warm or chilled. When it was first introduced and then when we brought it back in 2018, members shared many ways to customize the bowls and mentioned loving the salad for meal prep and lunch leftovers.
Smarts: Be sure to follow the instructions to divide the marinade in half, using half to marinate the chicken and the remainder to dress the ramen salad.

Tags

Ingredients

Servings:
4
Metric
Sriracha Chicken Ramen Salad:
  • Brown sugar - 2 tsp
  • Soy sauce, low-sodium - 3 Tbsp
  • Vinegar, rice - 3 Tbsp
  • Oil, toasted sesame - 1 Tbsp
  • Oil, cooking - 6 Tbsp
  • Miso paste, any color - 2 tsp
  • Sriracha - 1 tsp (sub any hot sauce)
  • Chicken breasts, boneless and skinless - 1 lb
  • Carrots - 6 oz, shredded (look for pre-shredded)
  • Green beans, fresh or frozen - 10 oz, chopped into bite-sized pieces
  • Noodles, uncooked ramen - 6 oz (sub Udon noodles or spaghetti)
  • Cilantro leaves - 1/4 cup, chopped
  • Lime juice - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make marinade - Whisk together brown sugar, soy sauce, vinegar, toasted sesame oil, cooking oil, miso, and Sriracha.
  2. Chicken - (If prepping right before cooking, while chicken marinates, get grill heating.) Halve chicken and cover in half the marinade (reserve the other half). Tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done up to 1 day ahead)
  3. Carrots / Green beans - Prep as directed. If using frozen green beans, defrost. If using fresh green beans, place green beans in a microwave-safe container, cover with a wet paper towel, and microwave for 2 to 3 minutes, until tender but still crunchy. (Can be done up to 4 days ahead)
  4. Cook ramen - Bring a saucepan of water to boil. Salt generously and add ramen or other noodles (discard any seasoning packets that came with the ramen). Cook according to package instructions. Drain. Use scissors to snip up ramen into shorter more bite-sized pieces. (Can be done up to 3 days ahead)
  5. Cilantro - Chop cilantro.

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Make

  1. Preheat grill to 500 degrees, keeping one part on higher heat and another part on lower heat. Clean grates and brush with some oil.
  2. Discard marinade and season chicken with some salt and pepper.
  3. Grill chicken by searing over high heat for ~2 minutes on each side. Move to lower heat and cook for another 2 to 3 minutes (or until chicken is cooked through) with cover closed.
  4. Chop chicken into bite-sized pieces.
  5. Toss second half of marinade with ramen, carrots, green beans, cilantro, and chopped chicken. Finish with lime juice. Season to taste with some salt and pepper. Add some more Sriracha if you'd like.

Prep

  1. Make marinade - Whisk together brown sugar, soy sauce, vinegar, toasted sesame oil, cooking oil, miso, and Sriracha.
  2. Chicken - Halve chicken and cover in half the marinade (reserve the other half). Tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done up to 1 day ahead)
  3. Carrots / Green beans - Prep as directed. If using frozen green beans, defrost. If using fresh green beans, place green beans in a microwave-safe container, cover with a wet paper towel, and microwave for 2 to 3 minutes, until tender but still crunchy. (Can be done up to 4 days ahead)
  4. Cook ramen - Bring a saucepan of water to boil. Salt generously and add ramen or other noodles (discard any seasoning packets that came with the ramen). Cook according to package instructions. Drain. Use scissors to snip up ramen into shorter more bite-sized pieces. (Can be done up to 3 days ahead)
  5. Cilantro - Chop cilantro.

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Make

  1. Discard marinade and season chicken with some salt and pepper.
  2. Heat a grill pan or skillet over medium-high heat. Brush with some oil. Add chicken to hot grill pan and sear for ~3 minutes on both sides. Lower heat and then cover with a lid or foil, cooking for another 2 to 3 minutes.
  3. Chop chicken into bite-sized pieces.
  4. Toss second half of marinade with ramen, carrots, green beans, cilantro, and chopped chicken. Finish with lime juice. Season to taste with some salt and pepper. Add some more Sriracha if you'd like.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (48)
Gluten-free (2)
Paleo (2)
Vegetarian (15)

34 reviews

My 5-year-old loved this.

By: susanna
Posted: Oct 27, 2020
Diet: Original
0 Helpful

Everyone loved it and so versatile! Added 1/2tsp Chinese five spice to marinade in place of same amount of hot sauce. Will add red bell pepper and chopped romaine/cabbage next time to make more of a salad.

By: Mackenzie
Posted: Sep 06, 2020
Diet: Original
0 Helpful

I liked it, but my husband was not really into the tofu version of it. If I was to make it again I will use chicken I had doubled the marinade/dressing, but there is no need to do that I ended up with a lot extra. I think I'd like the marinated and cooked tofu on any green salad also!

By: Kristine
Posted: Aug 13, 2020
Diet: Vegetarian
0 Helpful

I turned this into a stir fry because my family hates the idea of salad as an entree. It was a hit. I just added some sliced bok choy and leftover broccoli.

By: Adrienne
Posted: Aug 09, 2020
Diet: Original
1 Helpful

Pretty good! I used frozen pre-cooked chicken breast, which made it so quick to throw together.

By: Chelsea
Posted: Aug 09, 2020
Diet: Original
0 Helpful

Pretty quick to make and everyone liked it. Threw the beans in the boiling water with the ramen because it seemed simpler.

By: Jennifer
Posted: Aug 09, 2020
Diet: Original
0 Helpful