Healthy Ramen Noodle Salad with Chicken

5 from 1 reviews

Healthy Ramen Noodle Salad Recipe with chicken, cabbage, avocado, crispy whole wheat spaghetti and homemade Asian dressing. Chinese food made at home healthy, quick and tasty.

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 10 servings 1x


Asian Vinaigrette:

  • 1/3 cup [oasted sesame oil
  • 1/2 cup apple cider vinegar
  • 3 tbsp maple syrup
  • 1 1/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 bunch green onions, shopped

Healthy Ramen Noodle Salad with Chicken:

  • 8 oz whole wheat spaghetti, broken in 3 thirds
  • 1 cup sesame seeds, toasted*
  • 4 medium avocados, diced
  • 1 large carrot, coarsely grated
  • 1 lb green cabbage, cut into strips**
  • A bit under 1 lb chicken breasts, boneless & skinless (cut into thin cutlets)


  1. 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.
  2. 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.
  3. Transfer crispy noodles to a large salad bowl. Toast sesame seeds if necessary and add to the bowl.
  4. 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.
  5. 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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