Ingredients
Method
Preparation
- Prepare the ramen noodles according to package instructions (usually 3–5 minutes), then drain and rinse with cold water to cool them down.
- In a large bowl, mix the cooled ramen noodles, shredded chicken, sliced bell pepper, shredded carrots, cucumber, and chopped green onions until evenly distributed.
Dressing
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, salt, and pepper until well combined.
Assembly
- Pour the dressing over the salad mixture and gently toss until everything is evenly coated.
- Sprinkle sesame seeds on top before serving.
- Serve the salad chilled or at room temperature.
Notes
This salad can be made a day in advance; just keep the dressing separate until serving. Leftover salad can be stored in an airtight container in the refrigerator for up to three days.
