Easy Instant No-Broth Ramen Salad
So we all know about instant ramen with the soup packets, but there are also these other kinds of instant ramen-type noodles that are supposed to be enjoyed without broth.You boil the noodles, drain most of the water, and then stir in the seasoning packet.
You can find them in your instant noodles section of Asian markets, but I don’t usually see them in the Asian section of the regular grocery. They’re sort of like tsukemen, which is a dipping ramen where you have the cooked noodles and then a separate bowl of dipping sauce. (And which also works great with this concept.)
Anyway, whether with or without broth, I always like to doctor my instant ramen to make it more filling and a bit better balanced in nutrition.
With the brothless type, I like to turn it into a cold noodle salad, which is generally one of my favorite types of quick and easy meals.
Today, I took a packet of this super hot instant chicken ramen, and just added some leftover roast chicken breast, veggies, boiled egg, and voilà! A super easy meal in a bowl.
I had only one packet left to split between me and the hubs today, but with the added chicken, veg, and boiled egg, the quantity was just fine for the two of us.
- 1 packet instant brothless ramen (but with a flavor packet!)
- 1 egg, boiled how you like it (I like a softer boil.)
- 1/4 head iceberg lettuce, cut in 1/8"strips
- 1 medium carrot, julienned
- 2 green onions, finely chopped
- 1/2 leftover roasted chicken breast, cut into 3/4" cubes (I mean one entire side of the breast, not half of a half)
- toasted sesame oil
Start boiling your egg and the water for your ramen, then get to your knifework. The last pic on this step is the brand I used today. “THAT’S CRAZY HOT!” is not kidding. If you’re not a chili head, I recommend using another type. 😉
When the noodles are cooked through, drain most of the water and add seasoning packet per package instructions. Around this time, your egg should probably be boiled as well so don’t forget to take that off the stove, peel, and cut in half.
Finish up your knifework.
Split the noodles between two large-ish bowls and layer the veg and chicken evenly between them.
I saved the nori and sesame seed packet for garnish to sprinkle on top. So do that, drizzle about 2 teaspoons of toasted sesame oil, and add the egg.
Mix it all up and enjoy!
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