Zesty Jalapeno Top Ramen Salad Recipe

I absolutely love this recipe because it takes me back to my carefree college days, but with a grown-up twist that’s fresh, vibrant, and oh-so flavorful. The blend of crunchy veggies, tender chicken, and zesty jalapeno in a tangy-sweet dressing makes every bite a delightful experience that’s perfect for brunch with friends or a cozy night in.

Adding a zesty touch to my meals is something I love to do, and this Zesty Jalapeno Top Ramen Salad is no exception. I began with vibrant vegetables like purple cabbage and red bell pepper and really went to town shredding some chicken.

After a long day, I felt nutritious and zesty and went wild topping this salad with fresh cilantro and jalapeno and finished with a drizzle of the simpler-than-it-sounds soy sauce and honey dressing.

Ingredients

Carbohydrate-rich base: Top Ramen noodles; add crunch.

Chicken breast, cooked: A healthy, lean, and protein-rich food.

Carrot: Gives fiber and sweetness.

Antioxidants abound in purple cabbage, giving it a brilliant hue.

Red bell pepper: Contributes a wealth of sweetness and vitamin C.

Cilantro, in its fresh form, has a flavor that is electrifying; it almost seems to jump off the plate and dance in the air.

“And it has antioxidants,” said Rowley.

Green onions possess a light onion taste and are a source of vitamins A and C.

Jalapeno: Spicy jolt, invigorates metabolism.

Vinegar, rice: Acidity, tangy, balances flavors.

Honey is a natural sweetener that serves to balance out the heat, or spiciness, found in various foods.

Juice from limes: Vivid sourness, enhances zinginess.

Ingredient Quantities

• 2 packages of Top Ramen noodles (discard seasoning packets)
• 1 cup cooked chicken breast, shredded
• 1 large carrot, julienned
• 1 cup purple cabbage, thinly sliced
• 1 red bell pepper, sliced thinly
• 1/2 cup fresh cilantro, chopped
• 1/4 cup sliced green onions
• 1/4 cup toasted slivered almonds
• 1 fresh jalapeno, diced
• 1/3 cup rice vinegar
• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1 tablespoon sesame oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground ginger

Instructions

1. Prepare the Top Ramen noodles as directed on the package, omitting the seasoning packets. Drain the noodles and rinse them under cold water until they are no longer warm. Set the noodles aside.

2. In a big mixing basin, blend the chicken, carrot, purple cabbage, and red bell pepper.

3. The bowl that contains the chicken and vegetables should now include the following chopped ingredients: cilantro, green onions, toasted slivered almonds, and jalapeno.

4. In a small bowl or jar, combine the rice vinegar, soy sauce, honey, lime juice, sesame oil, garlic powder, and ground ginger to form the dressing. Whisk it together well.

5. In the large bowl, pour the dressing over the salad mixture.

6. Combine the salad and the dressing by tossing until all the components are well-coated.

7. Carefully incorporate the thoroughly cooked and cooled Top Ramen noodles, making sure they are uniformly dispersed throughout the salad.

8. Let the salad sit for about 10 minutes so the flavors can meld together.

9. If necessary, taste and adjust the seasoning, adding extra lime juice or soy sauce to your liking.

10. Serve the chilled or room temperature Zesty Jalapeno Top Ramen Salad with cilantro or green onions as a garnish, if desired.

Equipment Needed

1. Pot
2. Colander
3. Large mixing bowl
4. Small bowl or jar
5. Whisk
6. Knife
7. Cutting board
8. Measuring cups
9. Measuring spoons
10. Tongs or salad servers

FAQ

• Q: Can I use any type of noodles other than Top Ramen?You can use any quick-cooking Asian noodles in the place of the specified ingredient. Good alternatives are soba or udon noodles, which are two types of tsukemen that you can find already cooked.
• Q: Is there a substitute for almond nuts in the salad?A: Yes, any nuts or seeds, like peanuts or sunflower seeds, can be used for crunch.
• Q: How spicy is this salad?Adjust the spice level to your taste by adding more or less jalapeno. It is effectively a dicing medium heat that adds a fair amount of spice to the stew.
• Q: Can I make this salad vegetarian?A: No problem at all! Leave out the chicken, or substitute tofu or tempeh, for a vegetarian version.
• Q: How long can I store the salad in the fridge?A: An airtight container in the refrigerator is the best way to store this salad. Even so, it’s only good for about 48 hours after mixing. Any longer than that, and the ingredients start to break down and become limp.
• Q: Is there a substitute for cilantro?Q: If you don’t like cilantro, can you use a different herb in this recipe?

  A: Yes, if you’re not a fan of cilantro, try using fresh parsley or basil for a different flavor profile.

• Q: Can the salad be served warm?It can be served warm or at room temperature, if you prefer. Just ensure the chicken is cooked through if reheating.

Substitutions and Variations

You can use shredded rotisserie chicken in place of shredded chicken breast for more flavor.
Substitute Napa cabbage or green cabbage for purple cabbage if you want a different texture and taste.
Substitute red onion or scallions for green onions to achieve a milder flavor.
To create a nut-free variation, use sunflower seeds or pumpkin seeds in place of the toasted slivered almonds.
For a milder spice, substitute the fresh jalapeno with a small amount of green bell pepper.

Pro Tips

1. Enhance Texture For added texture, lightly toast the ramen noodles in a dry pan before cooking them. This will give the salad a delightful crunch that complements the other ingredients.

2. Flavor Infusion After making the dressing, let it sit for a few minutes with a slice of fresh jalapeno in it. This will infuse a bit more heat and jalapeno flavor into the dressing.

3. Zest It Up Add freshly grated lime zest to the dressing for an extra burst of citrus flavor that will brighten up the whole dish.

4. Protein Boost For a heartier meal, consider adding extra protein like edamame or chickpeas to the salad along with the chicken.

5. Make It Ahead This salad can be made ahead of time and stored in the fridge. Just keep the noodles and dressing separate until you’re ready to serve to prevent them from becoming soggy.