I have been craving this ramen noodle salad that we had at parties a lot growing up. Maybe it’s the nice weather and wanting something light with lots of veggies. I added some grilled chicken breast to this very simple recipe to make it a complete meal.
Obviously, those cheap ramen noodle soup packets that are a staple in college dorm rooms across the nation are filled with wheat. There aren’t any that are readily available in a gluten-free version. So, I was totally stoked when I found Lotus Foods Ramen Noodles at Costco. Not only will the noodles be excellent mixed with some chicken bone broth when I just feel like I need something light or if we’re feeling under the weather. But, I think I’ve found a replacement for the original noodles in this ramen noodle salad.
I did do some research online to see if there were maybe some other alternatives, but I didn’t find much online that were really true to the real thing. Maybe it’s just not possible. I thought I would just try the recipe with these rice and millet noodles and it turned out as close to the real thing as I think we’re going to get!
The original recipe says to let the cabbage/raw ramen noodles marinate in the dressing for about 20 minutes. That allows the noodles to soften up a bit but still keep their crunchy texture. Well, if you try to eat these brown rice noodles raw they are kind of like eating an uncooked spaghetti noodle. I let this salad marinate in the dressing for at least an hour and it was delicious. The noodles do soften up quite bit, but it adds a great texture. I dare you to try it!
- Prep Time25 min
- Cook Time1 hr
- Total Time1 hr 25 min
For the salad
- ½ head green cabbage, shredded
- ¼ head purple cabbage, shredded
- 1 cup shredded carrots
- 2 blocks of Lotus Foods (or alternative) brown rice/millet ramen noodles
- 5 green onion stalks, chopped
- 3 tablespoons avocado (or vegetable) oil
- ⅓ cup sesame seeds
- ⅓ cup slivered almond (optional)
For the dressing
- 1 cup avocado (or vegetable) oil
- 2 teaspoons tamari gluten-free soy sauce
- 1 cup sugar
- ¼ cup apple cider vinegar
Whisk together all salad dressing ingredients. Set aside.
Combine green cabbage, purple cabbage, and shredded carrots in large serving bowl. Set aside.
Break ramen noodles into small pieces with hands.
Heat avocado (or vegetable oil) oil in frying pan over medium heat. Add broken ramen noodles, sesame seeds, and slivered almond (if desired). Stir constantly until browned and lightly tanned. Cool.
When cooled add to the salad mixture. Mix well.
Pour dressing over salad mixture. Cover and shake vigorously to coat the salad completely. If you don’t have a covered lid, just make sure the dressing is well incorporated.
Store in the fridge for one hour before serving.
Serve as a side or you can add chicken breast to make a full meal.
If you haven’t yet mastered the perfect oven-baked chicken breast, then I’ve got you covered. The way that I do it is very simple. Lightly coat chicken breasts with olive oil and season with salt and pepper. Bake on a tinfoil lined baking sheet (easy cleanup) at 375 degrees for 25 minutes. If you have huge chicken breasts, then the baking time may increase slightly.