Tag Archives: ramen noodles

Asian Chicken Salad

This salad has a delightful combination of ginger, lemon, and orange. The crunchy ramen noodles combine with the greens, chicken, and citrus is sure to delight. Have an Asian night at home, or bring a big bowl to your next pot luck.
  • 1 large chicken breast
  • 1 inch piece fresh ginger
  • 3-4 garlic cloves
  • 2 tbsp mustard
  • 4 tbsp soy sauce
  • 1 package Ramen noodles
  • 2 cups lettuce or greens
  • 2 mini oranges
  • 2 tbsp slivered almonds
  • 2 tbsp butter or margarine
  • Fresh pineapple

  • 1 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 2 tbsp olive or vegetable oil
Step 1: Dice the garlic, and cut the ginger into slivers. Peel and section the oranges.
Step 2: Put 2 tbsp butter or margarine in a pan, and toast the almond slivers for 2-3 minutes. Add in the ramen noodles, and more butter if needed, and toast. Keep the seasoning packet for another use. Remove to a plate.
Step 3: Dice the chicken breast into cubes. Add to the pan along with the ginger, garlic, soy sauce, and mustard. Cook, stirring occasionally, for 5-7 minutes, or until chicken is fully cooked.
Step 4: Slice the pineapple into chunks for topping. Add in the cores of the pineapple to the pan and simmer.
Step 5: For each salad, add the dressing ingredients to a small bowl and whisk. Pile 1-2 cups greens on a plate, and top with pineapple chunks, orange slices, the toasted noodles and almonds, cooked chicken, and dressing.
The buttery crunchy noodles are so tasty, and the fruit adds a sweet note. The gingery, salty, garlicky chicken is delicious and could be used in so many other dishes as well.
Simply omit the chicken or use tofu instead to make this dish vegetarian. If you have actual glass noodles or other Asian noodles, you could also use those. If you don’t have or like almonds, try peanuts or cashews.

Ramen Broccoli Slaw


A quick search of the web brings up literally thousands of possibilities for using Ramen noodles. That classic salty cardboard noodle we all know and love can be elevated so far beyond fake chicken broth.

This Ramen Broccoli slaw is a delightful side dish for any reason. Take it to a picnic, a house party, the big game next Sunday, a birthday, a holiday celebration. It is tart yet sweet, borderline healthy (but I won’t tell if you won’t) and sure to be a crowd-pleaser.

Best of all, it takes just a few minutes to whip together, so you can make it the day or a few hours ahead, stick it in the fridge, and forget about it until it’s time to run out the door or set the table.


  •  1/2 bag or box broccoli slaw mix
    • You could make your own by shredding 1 head broccoli minus the crowns, and 1 large carrot
  • 1 pack Ramen noodles (save the seasoning for something else)
  • 1/4 cup vegetable oil
  • 1/2 cup white vinegar
  • 1/2 cup sugar
  • 1/4 cup chopped peanuts
  • 1/4 cup raisins or craisins
  • 1/4 cup diced strips red bell pepper
  • 1/2 bunch green onions


Step 1: In a large bowl, whisk the sugar, oil, and vinegar together. Crush the Ramen noodles up a bit and put them in the bowl. Stir well to coat.


Step 2: Add the broccoli slaw, pepper, green onion, and raisins. Mix well and refrigerate at least one hour and up to overnight. The longer you let it sit, the softer the noddles are.


Step 3: Just before serving, toss in the chopped nuts. Obviously you can omit this if there are any nut allergies or you just don’t like them.


Versatile and simple, this humble side is extremely cheap (depending on what you add into it) and not too bad health-wise. Of course you can use homemade cabbage slaw, or whatever other diced/shredded veggies you have on hand.


Less than 5: Big-kid Ramen

Another in my “Less than 5” recipe series. All recipes beginning with that title will have less than 5 ingredients and/or cost less than $5. Bonus for ones that also take less than 5 minutes. =)
Ramen used to be the greatest after-school snack ever. Then in college, it was pretty much a daily staple. At 10-20 cents per pack, the good people of Ramen keep poor college kids worldwide from starving. When I started graduate school, and started taking this blog more seriously, I figured Ramen was no longer part of my life. I had graduated to frittatas, lasagna, and white bean chicken chili. Big kid food. 
But then in my masters study, my Taiwanese advisor had Ramen for lunch nearly every day. She just fancied it up by adding a handful of fresh spinach and an egg. Well of course I had to try it, as the chicken-salt smell of Ramen is hard to resist. Adding veggies ups the nutritional value (which previously was negative zero) and an egg or tuna will bump up the protein.

It turns out to make a decently healthy meal, for way less than a dollar per serving. Ever since then, when I have a random Ramen craving, I give in with the justification that at least it’s “big kid” Ramen. Now you can too!

  • 1 package Ramen noodles
  • 1 cup frozen mixed vegetables or spinach
  • Optional: 1 egg, thinly sliced meats, shrimp, tuna
  • Spices (I used parsley, parmesan, and red chili pepper for kick)

Step 1: Heat the noodles and 2-3 cups water for 3 minutes in the microwave, or pour in boiling water. Let stand for 3 minutes.

Step 2: Add the vegetables and egg. Break the yolk so it doesn’t explode. Microwave another 3 minutes.

Step 3: Stir in seasoning packet and spices, enjoy!

The chili flakes gave it a nice bite of heat, and I like the frozen mixed veggies because of the corn and carrots’ sweetness. You can get creative with this. Use tofu, beans, tuna, chicken. Any cooked vegetable will work well. I’m partial to the chicken flavoring only, but there are beef and shrimp flavorings too.

For 0.10 (noodles) + 0.10 (egg) + 0.10 (frozen veg) = $0.30 

Not a bad meal!

What do you put in your Ramen?