This ramen noodle salad with chicken balances crisp, fresh vegetables with crunchy toasted ramen noodles for a satisfying texture contrast. The highlight is the nori- and sesame-coated chicken, which adds a savory, umami-rich crust that pairs perfectly with the bright, tangy dressing and crisp greens.
This recipe is a refreshed version of an older favorite, updated to emphasize the crispy nori crust on the chicken and the crunchy toasted ramen topping. The combination of sesame, nori, and toasted noodles gives every bite a pleasing contrast of flavors and textures.
We take pride in our chicken salads. This ramen noodle salad joins other favorites like our sriracha chicken salad and bacon-wrapped chicken salad, offering another flavorful option for weeknight dinners or packed lunches.
What is in this Ramen Noodle Salad?
Ramen noodles: Any brand will work. The important step is to break or chop the dry noodles into bite-sized pieces and toast them in sesame oil until golden brown for maximum crunch.
Chicken: Boneless, skinless chicken thighs are recommended for their richer flavor and juicier texture, but boneless chicken breasts can be used if preferred.
Nori: Crushed nori (seaweed) adds a deep umami note and a hint of oceanic flavor to the chicken coating. It also contributes a subtle, pleasant texture to the crust.
Nori
Sheets
Use nori sheets crushed into small pieces to add savory depth to the flour coating that crisps up on the chicken.
FAQ
The safe internal temperature for cooked chicken is 165ºF (74ºC). Use a thermometer to check the thickest part of the pieces.
Nori is commonly available at grocery stores in the international or Asian foods aisle, near sushi ingredients and seaweed snacks.
Yes. Substitute or add vegetables you enjoy, but choose sturdy greens similar to romaine to avoid soggy leaves. Crunchy additions like cabbage, carrots, and bell peppers work especially well.
More of our Favorite…
Chicken Thigh Recipes
Explore these methods for cooking chicken thighs to discover different textures and flavors for your meals.
- Stovetop chicken thighs
- Dutch oven chicken thighs
- Cast iron chicken thighs
- Air fryer chicken thighs
- Grilled chicken thighs
- Baked boneless chicken thighs
- Instant Pot chicken thighs
- Sous vide chicken thighs
- Smoked chicken thighs
Substitutions & Variations
If you don’t have nori, substitute 1 tablespoon of furikake for a similar savory, toasted-seed flavor.
Swap chicken thighs for boneless, skinless chicken breast if you prefer a leaner cut.
To make this vegetarian, replace the chicken with crispy pan-fried tofu or another protein substitute that crisps up well.
Storage Suggestions
For meal prep, store the salad components separately: keep the cooked chicken, toasted ramen, and dressing in separate containers and combine just before serving to maintain the crunch. Properly stored, components will keep for up to 5 days in the refrigerator.
Meal Prep
Containers
Uniform containers make stacking and portioning easy when preparing lunches for the week.
Serving Recommendations
This ramen noodle chicken salad is hearty enough to serve as a main dish. If you’re offering it alongside other dishes at a gathering, pair it with light pasta salads or fresh appetizers for a balanced spread.
- Bow tie pasta salad
- Garlic lemon pasta salad
- Chicken lettuce wraps
Ramen Noodle Salad with Chicken
By: Lee Funke
Prep: 15 mins | Cook: 10 mins | Total: 25 mins | Servings: 4
Ingredients
- ½ cup all-purpose flour
- 2 tablespoons white sesame seeds
- 1 sheet nori, crushed
- 1 teaspoon kosher salt
- 2 large eggs
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tablespoons sesame oil, separated
- 3 oz ramen noodles, roughly chopped
- 4 heaping cups romaine lettuce, chopped
- 1 cup shredded purple cabbage
- 1 large carrot, cut into 2-inch matchsticks
- 1 large red bell pepper, diced
- ¼ red onion, minced
- ½ cup chopped cilantro, rinsed
Dressing
- 3 teaspoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons sesame oil
- 1 teaspoon fresh grated ginger
- 1 tablespoon rice vinegar
- 1 clove garlic, minced
- 1 tablespoon honey
- ¼ teaspoon kosher salt
Instructions
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Prepare the flour coating: In a bowl combine the flour, 1.5 tablespoons sesame seeds, crushed nori, and kosher salt. In a separate bowl, whisk the eggs.
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Dredge the chicken pieces through the egg bowl, allowing excess egg to drip off, then coat thoroughly in the flour-nori mixture. Repeat until all pieces are coated.
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Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. When hot, add the chicken and brown for 3–4 minutes per side until golden and the internal temperature reaches 165ºF. Remove the chicken and set aside.
- Wipe the skillet clean. Add the remaining 1 tablespoon sesame oil and toss in the chopped ramen noodles. Cook, stirring frequently, until the noodles are golden brown, about 3–4 minutes. Watch smaller pieces as they may brown faster and can be removed early.
- Make the dressing: Combine all dressing ingredients in a jar, cover, and shake until well combined.
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In a large bowl, combine romaine, carrot, bell pepper, red onion, cilantro, and shredded cabbage. Toss with half of the dressing until the vegetables are evenly coated.
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Top the dressed salad with the cooked chicken, toasted ramen noodles, and the remaining sesame seeds. Drizzle the rest of the dressing over the toppings and serve immediately for the best texture.
Tips & Notes
- If you don’t have nori, 1 tablespoon of furikake makes a good substitute.
- Chicken thighs can be replaced with chicken breast; cook to the same internal temperature and adjust times as needed.
- To keep the salad crisp, always assemble just before serving or keep components separate for meal prep.
Nutrition
Calories: 321 kcal, Carbohydrates: 26 g, Protein: 6 g, Fat: 22 g, Fiber: 4 g, Sugar: 5 g
Nutrition information is an approximation and should be used as a guideline.
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