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Sriracha Chicken Ramen Salad
with carrots / green beans

Active: 40 Total: 60

With fresh vegetables and marinated chicken in a sweet and savory dressing, this ramen salad is great served warm or chilled. Every time we bring it back members share many ways to customize the bowls and mention loving the salad for meal prep and lunch leftovers. We last featured this meal in 2020
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
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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

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Choose Cooking Method

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, get grill heating while chicken marinates.) 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

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (31)
Gluten-free (1)
Paleo (1)
Vegetarian (9)

17 reviews

A great summer salad. Air fried the tofu.

By: Caitlin
Posted: Sep 22, 2022
Diet: Vegetarian
0 Helpful

The chicken is great the whole thing is only ok.

By: Arjuna
Posted: Sep 20, 2022
Diet: Gluten-free
0 Helpful

This was SO GOOD! My tofu didn't get crispy, but was still very flavorful from the marinade. The noodles also soaked up a bunch of the delicious marinade, too. I probably put in way more cilantro than the recipe says, but we love cilantro. I also really think finishing with lime gave it a very fresh, bright taste that came through every few bites.

By: Cynthia
Posted: Sep 19, 2022
Diet: Vegetarian
0 Helpful

Good but not great for the prep time and again kids weren’t big fans…

By: Namrita
Posted: Sep 18, 2022
Diet: Original
0 Helpful

I used Tabasco instead of Siracha and left out the Miso paste. I think the miso would have added good flavor to the dish but I still liked the marinade flavor a lot!

By: Sarah
Posted: Sep 18, 2022
Diet: Original
0 Helpful

flavors seemed too light.

By: Peter
Posted: Sep 15, 2022
Diet: Paleo
0 Helpful