Description
Of all the things you can make with instant ramen, this might be our favorite. It’s heavily inspired by Chrissy Teigen’s version, but with some key changes: namely, we ditch the Cup-of-Noodle vibe (aka the corn and peas) and pack this version with tons of broccoli and pulled chicken to make it a satisfying one-bowl meal all on its own. But of course, you can add whatever veg suits your fancy. This will be delicious no matter what.
Ingredients
3 (3-ounce) packages chicken flavored instant ramen
1 (12-ounce) package broccoli slaw
5 ounces fresh broccoli crowns, chopped
2 bunches scallions (about 10 of them, dark and pale green parts), chopped
½ cup sugar
½ cup apple cider vinegar, plus 3 tablespoons (divided)
⅓ cup vegetable oil, plus 2 tablespoons (divided)
2 cups shredded chicken (e.g. leftover, poached, from a rotisserie bird)
½ cup toasted sliced almonds (optional)
Instructions
- Set all three ramen seasoning packets aside and break the ramen noodles into a large mixing bowl.
- To the bowl, add the slaw, chopped broccoli, and scallions. (If you’re improvising and adding more or different veg, do so in this step. More shredded carrots, shredded cabbage, shelled edamame, thawed green peas and canned or thawed corn all work great.)
- Add the sugar, ½ cup vinegar, ⅓ cup oil, and two of the ramen seasoning packets to a microwave safe measuring cup or bowl and heat until the sugar dissolves (we like doing this in the microwave, which takes about 1 minute.) Pour the warm dressing over the salad and toss well to coat. Cover and leave the salad in the refrigerator for at least 3 hours or up to overnight.
- When ready to serve, add the shredded chicken and almonds, if using, to the bowl. (If you like the idea of almonds, but need to make a nut-free version, toasted, salted sunflower seeds work great.) Drizzle the remaining ramen seasoning packet, 3 tablespoons vinegar, and 2 tablespoons oil over the salad and toss to coat well. Serve immediately.
- Prep Time: 35