A white bowl filled with noodle salad, featuring shredded cabbage, sliced meat, carrots, cilantro, and a light dressing.

Teriyaki Crunch Noodle Salad

Serves 4
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes

About

This teriyaki crunch noodle salad is fresh, colorful, and loaded with texture. Crisp vegetables, crunchy noodles, and a savory teriyaki dressing come together for a salad that’s anything but boring. Perfect for meal prep, potlucks, or easy lunches, this crunchy noodle salad recipe delivers bold flavor in every forkful.

Tips & Tricks

  • Swap the slaw mix with shredded cabbage and carrots if preferred.
  • Swap chicken with tofu, shrimp, or your favorite protein.
  • Add wonton strips, toasted almonds, or tempura flakes for extra crunch.
  • The dressing can be made ahead and stored in the refrigerator until ready to use.

Ingredients

For the Chicken

  • 1 lb Boneless Skinless Chicken Thighs
  • 1 cup Kikkoman® Teriyaki BBQ Sauce, Garlic & Green Onion

For the Noodle Salad

  • 6 oz Ramen Noodles (2 3oz packages, divided)
  • 5 oz Slaw Mix (mix of carrots, greens and red cabbage)
  • ½ cup Cilantro, chopped

For the Dressing

  • 2 Tbsp Kikkoman® Sesame Oil
  • 3 Tbsp Kikkoman® Rice Vinegar Brewed from Sticky Rice
  • 3 Tbsp Kikkoman® Teriyaki BBQ Sauce, Garlic & Green Onion

Directions

  1. Preheat grill or skillet on high heat. Combine chicken and 1 cup teriyaki sauce in a large bowl until well coated. Add chicken to grill, reducing heat to medium-high. Cook about 6 minutes per side, basting with more sauce, until cooked through. Let cool before slicing.
  2. Cook 1 3-oz package of ramen noodles according to the package, without the seasoning packet. Drain and rinse with cold water. Add to a large mixing bowl with slaw and cilantro.
  3. Whisk dressing ingredients together and pour over noodle salad. Toss well to combine. Top with crushed up crunchy ramen noodles and sliced chicken.
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