Sriracha Chicken Ramen Salad
with carrots / green beans
With fresh vegetables and marinated chicken in a sweet and savory dressing, this ramen salad is great served warm or chilled. It's easy to customize and our members love it for meal prep and lunch leftovers. We last featured this meal in 2022, but we've made it even easier this time around.
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 salad.
Ingredients
- Brown sugar - 2 tsp
- Soy sauce, low-sodium - 3 Tbsp
- Vinegar, rice - 3 Tbsp
- Oil, toasted sesame - 1 Tbsp
- Oil, cooking - 6 Tbsp + 1 Tbsp
- Miso paste, any color - 2 tsp
- Sriracha - 1 tsp (sub any hot sauce)
- Chicken breasts, boneless and skinless - 1 lb , chopped
- 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, fresh - 1/4 cup , chopped
- Lime juice - 2 tsp
Prep
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Make marinade - Whisk together brown sugar, soy sauce, vinegar, toasted sesame oil, first portion of cooking oil, miso, and Sriracha.
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Chicken - Chop chicken into bite-sized pieces 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)
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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)
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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)
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Cilantro - Chop cilantro.
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Make
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Remove chicken from marinade (discard marinade) and season with some salt and pepper.
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Heat a skillet or wok with second portion of cooking oil over medium-high heat. Add chicken to heated oil and stir fry until cooked through, 6 to 8 minutes.
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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.
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Serve salad warm or chilled with extra Sriracha if you like. Enjoy!
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