Chinese Chicken & Noodle Salad

Chinese Chicken & Noodle Salad

16 Reviews
From: EatingWell Magazine May/June 2009

This delicious Chinese-inspired salad is crisp, crunchy and cool with shredded cabbage, carrots and chicken breast tossed with toasted ramen noodles and slivered almonds. The dressing is an addictive orange, sesame, ginger and soy combination—you may want to double the dressing and save some for a salad the next day.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 3-ounce package low-fat ramen-noodle soup mix , (see Note)
  • 1/4 cup slivered almonds
  • 1 tablespoon sesame seeds
  • 1 1/2 teaspoons canola oil
  • 1 pound boneless, skinless chicken breasts, trimmed
  • 3 1/4-inch-thick slices fresh ginger
  • 1/2 teaspoon salt
  • 3 tablespoons orange juice
  • 3 tablespoons cider vinegar
  • 5 teaspoons reduced-sodium soy sauce
  • 5 teaspoons sugar
  • 3/4 teaspoon toasted sesame oil
  • 2 cups shredded green cabbage
  • 1 medium carrot, shredded
  • 3 scallions, chopped


  • Active

  • Ready In

  1. Preheat oven to 350 °F.
  2. Crumble ramen noodles onto a large rimmed baking sheet (discard seasoning packet). Add almonds, sesame seeds and canola oil; toss to coat. Bake for 10 minutes. Stir, then bake until the noodles are golden brown, about 5 minutes more. Let cool on the pan on a wire rack.
  3. Meanwhile, place chicken in a medium skillet or saucepan with water to cover. Add ginger and salt; bring to a boil. Cover, reduce heat to low, and simmer gently until no longer pink in the center and an instant-read thermometer inserted into the thickest part of the meat registers 165 °F, 10 to 15 minutes. Transfer the chicken to a clean cutting board to cool. Using forks, shred into bite-size pieces. (Discard the poaching liquid.)
  4. Meanwhile, combine orange juice, vinegar, soy sauce, sugar and sesame oil in a small bowl or jar with a tight-fitting lid. Whisk or shake until the sugar has dissolved.
  5. Just before serving, combine the shredded chicken, cabbage, carrot and scallions in a large bowl. Add the toasted noodle mixture and the dressing; mix well.
  • Make Ahead Tip: Refrigerate the vegetables, toasted noodle mixture, chicken and dressing in separate containers for up to 1 day. Toss together just before serving.
  • Tip: Ramen noodles, usually packaged with a seasoning mix to make instant soup, are a convenient—and seemingly healthful—product. But what you may not realize is that the noodles have been deep-fried. A serving of the soup contains 8 grams of fat. Look for baked ramen, with only 1 gram of fat per serving. Be sure to check the label so you know what you're buying.
  • Keep food fresh: If you're storing food in your fridge for a few hours or more, it's best to keep it in an airtight container or in a container covered tightly with foil. Foil is best at creating a barrier that doesn't let unwanted flavors in (or out) while you store your food.

Nutrition information

  • Serving size: about 1 1/2 cups
  • Per serving: 398 calories; 12 g fat(2 g sat); 4 g fiber; 30 g carbohydrates; 41 g protein; 101 mcg folate; 96 mg cholesterol; 9 g sugars; 2742 IU vitamin A; 22 mg vitamin C; 92 mg calcium; 3 mg iron; 618 mg sodium; 578 mg potassium
  • Nutrition Bonus: Vitamin A (50% daily value), Vitamin C (35% dv), Folate (26% dv), Magnesium (21% dv), Potassium (17% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch, 1 vegetable, 4 lean meat, 1 1/2 fat

Reviews 16

January 21, 2016
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By: EatingWell User
Nom! Some changes I made.. Buckwheat noodles(Asian isle) and coconut aminos(soy sauce)! Grill your chicken!!! - Salt/pepper coconut oil! Worth every effort! Pros: Awesome, yummy!!! All the things eat it!! Cons: Ramen... and soy...
September 19, 2013
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By: EatingWell User
Awesome when altered... We make this recipe once a week, but with some alternations. We double the recipe but omit the Ramon noodles. Instead of buying all the veggies, we use two bags of fresh pre cut broccoli slaw vegetable mix. I saut+¬ the broccoli slaw in a wok with a tablespoon of EVOO until slightly wilted. I do not like blanched chicken so I grill three pieces that are simply seasoned with salt and pepper and then shred it. Toss the saut+¬ed broccoli slaw and shredded chicken in a bowl with the green unions, dressing and toasted almonds and you have a very delicious salad without the processed Ramon noodles. Pros: Fast, easy, budget friendly, low calorie
October 04, 2012
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By: EatingWell User
Used Savoy cabbage. Made Ginger Dressing from Cooked chicken strips in oil, ginger n garlic, S & P. added La Choy Chow Mein Noodles. Sooo delicious
August 03, 2012
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By: EatingWell User
Neither Chinese nor sensible My first complaint about this recipe is in advocation of using instant ramen noodles. Isn't this site called Eating Well? Yes, it advocates baked ramen over deep fried, but considering the preparation methods, almost any type of alimentary paste can be used! Further, ramen noodles are a very, very Japanese style of noodle. Chinese noodles are, in fact, made with low-protein wheat flour and then pulled by hand, which gives them an altogether better flavour and texture than any instant noodle ever can. Secondly, the method of preparation of the chicken, as detailed in this recipe, leaves one to wonder why anyone would cook at home if this were the method to be used. Not only is blanching the chicken only supposed to be a pre-preparatory method, but the Chinese definitely know how to marinade. Those who took it upon themselves to marinade this chicken, even in, say, an Italian Marsala, are actually being more authentic than the original recipe. There are other things wrong with this recipe, but I'm afraid I've gotten to the point of TL;DR. Pros: Simple, easy to follow Cons: Unauthentic, advocates use of unhealthy ingredients and combinations, lack of flavour in meat
September 07, 2011
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By: noreciperequired
Love IT I usually make my chicken and pasta in an Italian style, like this chicken, angle hair, and sundried tomato,, but loved the Chinese style in this dish.
June 09, 2011
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By: jmwhitney
Great start Anybody try rice stick noodles instead of the Ramin? Add toasted sesame oil for sure and reduce the dressing to about half.I also used lightly grilled chicken, flavored with garlic and ginger. Yummy Pros: Nice summery meal
October 25, 2010
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By: mollakate
Very filling, tasty salad. The dressing was a bit watery, but the flavor was excellent. Like others, I used marinated grilled chicken instead of poached, which added a little more flavor, texture, and color.
September 24, 2010
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By: rebeccabouziotis
I liked this recipe. The flavors were great. But it was a little needed more dressing.
September 20, 2010
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By: EatingWell User
I loved this recipe, and it was a big hit at home! I was unable to find baked Ramen noodles, so I left these out--the regular ones are full of bad stuff!! It was plenty crunchy without them, and the dressing was very tasty. A definite keeper!