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Sriracha Ramen Salad
with chicken, carrots and broccoli

Active: 35 min Total: 1 hr 5 min

This ramen noodle salad is perfect for colder weather. Veggies, chicken and ramen are all tossed in a tasty Asian vinaigrette for a simple and colorful dinner to start your Monday!

Tags

Ingredients

Servings:
4
Metric
Sriracha Ramen Salad:
  • 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
  • Carrots - 2, grated
  • Broccoli - 1 head, chopped
  • Cilantro, fresh - 4 Tbsp, chopped
  • Ramen noodles - 6 oz
  • Lime - 1/2, juice of
  • Sriracha - to taste
  • Salt and pepper - to taste

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  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. 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 4 days ahead)
  4. Cilantro - Prep as directed. Cilantro can be combined with carrots. (Can be done up to 4 days ahead)
  5. 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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Make

  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 or skillet 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, carrots, broccoli, cilantro and chopped chicken. Finish with lime juice. Season to taste with Sriracha, salt and pepper.

Nutrition Facts

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

Ratings

Original (83)
Gluten-free (7)
Paleo (8)
Vegetarian (18)

34 reviews

Reduced the oil by half and used roasted broccoli in place of green beans. Yum!

By: Nancy
Posted: Jul 31, 2020
Diet: Original
0 Helpful

A tad much oil, but it wasn't too bad -- helped the noodles not stick. Instead of tofu I used shitake mushrooms, and it turned out great. Tasty, easy meal.

By: Sam
Posted: Dec 12, 2017
Diet: Vegetarian
0 Helpful

Good! I cut the oil in half.

By: Christina
Posted: Jul 18, 2017
Diet: Vegetarian
0 Helpful

Much better than I thought, given the ingredients are fairly plain.

By: Donna
Posted: Jul 05, 2017
Diet: Gluten-free
0 Helpful

WAY too much oil in the marinade!

By: Christine
Posted: Jun 27, 2017
Diet: Vegetarian
0 Helpful

This one is a keeper!

By: Lisa
Posted: May 24, 2017
Diet: Original
0 Helpful