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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
- 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.
- 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.
- 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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