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Sriracha Ramen Salad
with chicken / tofu, carrots, and broccoli

Active: 35 Total: 65

We've noticed that you all love anything Asian noodles, so we're bringing you this cold Ramen (or zucchini noodle) salad to end the summer with. Grill up some proteins and toss this tasty vinaigrette with some veggies, and you have a great weeknight dinner or even a picnicking dish.
Smarts: Save time by doubling your dressings and making them a marinade as well.



Sriracha Ramen Salad with Chicken, Carrots, and Broccoli:
  • Brown sugar - 2 tsp
  • Soy sauce, low-sodium - 3 Tbsp
  • Rice vinegar - 3 Tbsp
  • Toasted sesame oil - 1 Tbsp
  • Cooking oil - 6 Tbsp
  • Chicken breasts - 2 , halved
  • Green onions - 2 stalks , chopped
  • Carrots - 2 , grated
  • Broccoli - 1 head , chopped
  • Ramen noodles - 6 oz
  • Lime - 1/2 , juice of
  • Sriracha - to taste
  • Salt and pepper - to taste


  1. Make marinade - Whisk together brown sugar, soy sauce, rice vinegar, sesame oil, and cooking oil. 

  2. Chicken - Halve chicken and cover in half the marinade. Tenderize with a fork. Marinate for at least 30 minutes and up to 1 day. (Can be done up to 1 day ahead) 

  3. Green onions / Carrots / Broccoli - Prep as directed. Place broccoli in a microwave-safe container, cover with a wet paper towel, and microwave for 2 to 3 minutes, until broccoli is tender but still crunchy. (Can be done up to 3 days ahead) 

  4. Cook ramen - Bring a saucepan of water to boil. Salt generously and add ramen (or other noodles). 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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  1. If making chicken on the grill: Preheat grill to 500 degrees, keeping one part on higher heat and another part on lower heat. Clean grates and add chicken breast halves to higher heat part. Sear on each side for ~3 minutes (keeping cover closed). Move to lower heat and cook for another 2 to 3 minutes (or until chicken is cooked through) with cover closed. 

  2. If making chicken on the stovetop: Heat a grill pan over medium-high heat. Add chicken to hot grill pan and sear for ~3 minutes on both sides. Lower heat and then cover with foil, cooking for another 2 to 3 minutes. 

  3. Rest chicken for ~5 minutes. Slice into bite-sized pieces. 

  4. Toss remainder of marinade with ramen, green onions, carrots, broccoli, and chopped chicken. Finish with lime juice. Season to taste with Sriracha, salt and pepper. 



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