Asian Chicken Noodle Salad with Sesame Dressing
This Asian Chicken Noodle Salad (if you can even call it a salad) is packed with veggies like cabbage, cucumbers and bell peppers, ramen noodles and perfectly seasoned chicken is tossed in the most delicious sesame dressing.
Ingredients
- 1 tsp. avocado oil
- 1 lb. ground chicken
- 1 Tbsp. soy sauce or coconut aminos
- 2-4 garlic cloves, minced
- 1 dash cayenne pepper
- 2 Persian cucumbers, thinly sliced
- 1 bell pepper, thinly sliced
- 2 cups shredded cabbage mix
- 2-3 portions ramen noodles, cooked
Sesame Dressing
- 1 lime, juiced
- 1 Tbsp. sesame seeds, plus extra for topping
- 1 Tbsp. rice wine vinegar
- 2 Tbsp. tahini
- 3 Tbsp. soy sauce or coconut aminos
- 2 tsp. garlic, minced
- 2 tsp. ginger, minced
- 1 tsp. honey
- 1 pinch cayenne or squeeze of sriracha
Instructions
- Start boiling water in a pot large enough for the ramen noodles.
- Heat oil in medium-size pan over medium-high heat. Add ground chicken and break up with wooden spoon. Cook through for about 8 minutes, add garlic, soy sauce/coconut aminos and cayenne pepper. Mix well.
- Cook ramen noodles according to package instructions. Drain and place to the side.
- Wash and chop vegetables. Place in a medium-size mixing bowl.
- In a jar, combine all sesame dressing ingredients. Seal and shake well until fully incorporated. Taste and adjust seasoning to your liking.
- Combine chicken, noodles, vegetables and dressing and mix well.
Notes
This salad saves well and can be stored in the refrigerator for 3-4 days. The dressing can be stored for over a week in the refrigerator.