ramen noodle salad

Recipe type: main dish
Prep time: 10 mins
Total time: 20 mins

The recipe is developed by Hanady Awada who is blogger @ Recipe Nomad and Food File Contributor for Shanghai Family Magazine. For more inspiration see recipenomad.com .


½ head red cabbage

½ head green cabbage

1 carrot, shredded

1 small bunch cilantro, chopped

1 small bunch green onions, chopped

2 packages ramen noodles

2 cooked and shredded chicken breast

¾ cup (175 ml) vegetable oil

¼ cup (60 ml) white vinegar

½ cup (60 gr) granulated sugar

2 tbsp (30 ml) rice wine vinegar

1 tbsp (15 ml) soy sauce

1 ½ tsp (7 ml) sesame oil

1 grated garlic clove

1 tsp (5 gr) grated fresh ginger

½ cup (60 gr) of each: chopped almonds, sunflower seeds and pumpkin seeds

2 tbsp (30 gr) sesame seeds


In a small bowl mix together the oils, vinegars, soy sauce and sugar. Add the ginger and garlic to the sauce. Set aside.

Gently crush the ramen noodles in their packet.

Thinly slice both cabbages, the green onions and cilantro. Shred or julienne the carrots.

Mix the vegetables with the shredded chicken, the noodles, almonds, pumpkin, sesame and sunflower seeds. Toss with the dressing. Refrigerate for at least 1 hour.

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