A bit under 1 lb chicken breasts, boneless & skinless (cut into thin cutlets)
Cook pasta as per package instructions undercooking by a few minutes (al dente). While pasta is cooking, in a medium bowl, whisk Asian Vinaigrette Ingredients and set aside.
Preheat large cast iron or ceramic non-stick skillet on medium heat and swirl a few tablespoons of Asian Vinaigrette to coat. Add cooked and drained spaghetti; cook for about 20 minutes or until majority is brown and crispy (70-80% is good enough), stirring occasionally. While doing so, get other ingredients ready: chop cabbage, dice avocado and grate carrots.
Transfer crispy noodles to a large salad bowl. Toast sesame seeds if necessary and add to the bowl.
Return skillet to a medium heat and swirl another tbsp of Asian Vinaigrette to coat. Add chicken and cook for 7 minutes per side or until browned. Transfer to a cutting board and slice. Add to the salad bowl.
Add cabbage to a skillet and quickly pan fry for a few minutes, stirring constantly, so it gets coated in chicken juices and softens a bit. Transfer to a bowl. Pour remaining dressing on top and stir to mix.
Store: Refrigerate salad and dressing separately for up to 2 days. This crispy ramen noodle salad is the most crispy within the first 2 hours of dressing. I suggest to dress it up right before serving. I tried salad 4 hours after it was mixed and it was delicious, noodles less crispy but still chewy. Yum!
*You can buy toasted sesame seeds or toast in a pan on medium heat for a few minutes, stirring occasionally. **I first cut cabbage into “steaks” (see pictures) and then into strips.
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