Gluten-Free Chicken Ramen Noodle Salad

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Quick and simple Gluten-Free Chicken Ramen Noodle Salad. An Asian-inspired noodle salad with honey-ginger chicken, bok choy, red cabbage, bell peppers, carrots, red onions, cilantro and ramen noodles, tossed in a light ginger vinaigrette. 

Not only is this ramen noodle salad insanely delicious, but this is also an immune-boosting salad filled with nutrient-dense veggies. This gluten-free ramen recipe is for those nights when you need something on the table in 30 minutes—a perfect weeknight meal low in calories filled with so much goodness.

 

chicken ramen noodle salad, gluten free

 

why is this an immune-boosting noodle salad?

The veggies I have chosen for this salad are nothing short of nutrients. And, raw veggies will yield the most nutrition overall. The red cabbage is a powerhouse of vitamins and minerals, especially vitamin C — a powerful antioxidant. Bok choy is a cruciferous vegetable that has certain anti-cancer properties. Carrots, bell peppers and red onions are also on top of the list with immune-boosting properties.

This chicken ramen noodle salad is for those nights when you crave a satisfying meal that is light and flavourful. There is nothing more satisfying than a bowl of deliciously flavoured noodles, fresh veggies and honey ginger chicken. Yes, a perfect weeknight meal for spring or summer. All the veggies in this salad are low in calories and rich in dietary fiber, keeping this salad light and fresh tasting.

what’s not to love about noodles and chicken?

Let me show you how easy it is to make this quick and simple ramen noodle salad. First, cook the noodles. They take about 5 minutes to cook. Drain them and rinse with cold water. The cold water will remove the extra starch and stop them from sticking together.

Next, season the chicken with honey, garlic, ginger and sesame oil. Heat a large skillet and cook the chicken. To the same pan, add the bok choy and briefly sear on all sides.

 

chicken ramen noodle salad, gluten free

 

now on to the salad…

The tasty ginger vinaigrette is super easy. Just whisk everything together. Now you are ready to put the salad together. First, start with the raw veggies, chicken, cilantro and half the vinaigrette. By adding some of the vinaigrette to the veggies first, they will become extra tasty. If you were to toss everything together, including the noodles. Most of the vinaigrette will be absorbed by the noodles, and the veggies would lack flavour.

next…

Now that the veggies and chicken are well flavoured add the bok choy, noodles and the remaining ginger vinaigrette. The bok choy is seared first, so it has plenty of flavour. And the extra vinaigrette now adds flavour to the noodles. What’s not to love about this gluten-free chicken ramen noodle salad? 

which noodles are best for gluten-free ramen noodle salad?

Classic ramen noodles are made with wheat flour. To keep this noodle salad gluten-free and still have the traditional Asian ramen noodles, I used my favourite gluten-free ramen noodles. You can find them on Amazon or Wholefoods. If you prefer brown rice noodles, Lotus foods have organic brown rice ramen. If you can’t get ramen noodles, alternately, you can use any gluten-free noodles. So, any long pasta will work.

veggie substitutions….

I found the combination of bok choy, red cabbage, bell pepper, carrot, and red onions were perfect for this noodle dish because the veggies are sooo good when they are marinated. However, you can use the veggies you have on hand, but they should be thinly sliced, allowing them to absorb the delicious ginger vinaigrette. Some other choices would be asparagus, green cabbage, kale, celery, cucumber, radishes, green onions, arugula, broccoli…you decide.

 

chicken ramen noodle salad, gluten free

 

What I love about this chicken ramen noodle salad the most…

As you can see, this recipe comes together quickly and easily using simple pantry ingredients. But, what I love the most, you can make this noodle salad well in advance and keep it in the fridge to enjoy when you are ready. Just bring the salad to room temperature first, get a big bowl, chopsticks and enjoy! YUM

Are you looking for more Asian-inspired salad recipes? Here are three of my favourites.

Warm Asian Chopped Chicken Salad

Vietnamese Rice Noodle Salad

Vietnamese Noodle Salad Lettuce Bowl

Ingredients

  • 1 1/2 lb. boneless, skinless chicken breast or thigh, cut into 1-inch cubes
  • 2 tsp. Honey or pure maple syrup
  • 2 tsp. Sesame oil
  • 1 tsp. Minced or grated ginger
  • 1 garlic clove, minced or grated
  • 1 Tbsp. Extra virgin olive oil or peanut oil
  • 2 small bok choy, quartered
  • 2 cups thinly sliced red cabbage
  • 1 medium carrot, julienned
  • 1 yellow bell pepper, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1/2 bunch chopped fresh cilantro
  • GINGER VINAIGRETTE
  • 1/4 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar or rice vinegar
  • 1 Tbsp. Minced or grated ginger
  • 1 Tbsp. Honey or pure maple syrup
  • 1 Tbsp. Sesame oil
  • 1 - 2 tsp. gluten-free hot sauce such as sriracha (optional)
  • Sea salt and GF ground black pepper
  • *As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please check out my sponsorship and disclosure policy page for more details

    Instructions

  • Cook noodles per package directions, drain and rinse in cold water. Set aside
  • In a medium bowl, toss chicken with 2 teaspoons of honey, 2 teaspoons sesame oil, 1 teaspoon ginger, garlic, and season with salt and pepper
  • Heat olive oil in a large non-stick skillet over medium-high heat. Add chicken and cook for 5 - 8 minutes. The chicken should be fully cooked. Set aside on a plate to cool
  • To the same skillet, add bok choy and sear on all sides for 2 - 3 minutes. Set aside
  • Meanwhile, make the ginger vinaigrette; using a small bowl, whisk the ingredients together
  • In a large bowl, toss together red cabbage, carrots, bell peppers and red onions. Add the chicken, cilantro, and half the vinaigrette. Mix to combine. Add the noodles, bok choy and remaining vinaigrette. Gently toss to coat the noodles and enjoy
  • Note; this salad will keep for up to three days when refrigerated. Bring to room temperature before serving.
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