Cold Noodle Salad

Serves: 4-6

Prep time: 30 minutes


  • 1 ten-ounce pack Chinese noodles (available in the Asian food section of the grocery)
  • 4 packs of ramen noodles (discard seasoning that comes with it)
  • 4 cups of napa cabbage, thinly sliced
  • 1 cup snow peas cut into strips
  • 1 carrot, julienned
  • 1/ cup spring onions, thinly sliced
  • 2 cups leftover chicken or grilled chicken, cut into thin strips
  • 1 teaspoon canola oil for frying one pack of ramen noodles

 For the dressing:


  • 3 tablespoons soy sauce
  • 4 tablespoons rice vinegar
  • 4 tablespoons canola oil
  • 2 tablespoons sesame oil
  • ½ teaspoon pepper


  1. Mix dressing ingredients together and set aside.
  2. In teaspoon of canola oil, fry a pack of ramen noodles until golden brown on both sides.
  3.  Set aside to drain on a paper towel.
  4. Boil 8 cups of water in a large pot.
  5.  Cook remainder of noodles for three minutes until soft but chewy.
  6.  Remove from stove and rinse and drain.
    Brown Bag Lunches, Pt. 2
  7. In a large bowl, mix together the cabbage, snow peas, carrot, onions and chicken, and add salad dressing.
  8.  Add cooled noodles to the mixture, and crumble crisped noodles that had been fried into oil, and mix thoroughly.
  9.  Refrigerate for several hours to allow salad to cool completely.
  10.  The combination of the fried and the soft noodles gives the salad a nice crunchy texture.

    Brown Bag Lunches, Pt. 2

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