Best 6 Turkey Ramen Noodle Salad Recipes
When it comes to quick and easy summer dishes, turkey ramen noodle salad often tops the list. Bursting with flavor and featuring the goodness of ramen, this delightful dish can be easily prepared and is the perfect choice for those times when you need to create a satisfying and wholesome meal in a jiffy. From crunchy, colorful veggies to lip-smacking dressing, this versatile salad offers a burst of freshness and taste in every bite. With its ability to be adapted to suit different preferences, it's a treat that will have your taste buds dancing and your tummy thanking you. So, get ready to embark on a culinary journey as we explore the best recipe for cooking scrumptious turkey ramen noodle salad.
Here are our top 6 tried and tested recipes!
TURKEY RAMEN NOODLE SALAD
My husband and I make this awesome salad together-he does the chopping. When we bring it to potlucks, we pack the ramen and almonds separately and toss them in right before it's time to dish up. They stay nice and crunchy that way. -Kristen Pallant, Big Arm, Montana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk vinegar, oil, sugar, pepper and contents of ramen noodle seasoning packets until blended., Break noodles into small pieces; place in a large bowl. Add coleslaw mix and turkey. Drizzle with dressing; toss to coat. Sprinkle with almonds and sesame seeds. If desired, top with green onions. Serve immediately.
Nutrition Facts : Calories 406 calories, Fat 22g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 1222mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 4g fiber), Protein 21g protein.
RAMEN NOODLE SALAD
A friend at work gave me this recipe. It didn't seem like one I would like, but she made it one day and brought it to work. It has been one of my favorites ever since. It's quick & easy to make.
Provided by mammafishy
Categories < 15 Mins
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix together the coleslaw mix, crushed noodles& sunflower kernels.
- In a small bowl, mix the Ramen Noodle seasoning pkt.
- ,oil, vinegar& sugar together.
- Mix all together& refrigerate at least 2 hours.
Nutrition Facts : Calories 501.4, Fat 39.6, SaturatedFat 5.9, Sodium 445.3, Carbohydrate 32.9, Fiber 3.4, Sugar 15.1, Protein 6.6
TOP RAMEN® SALAD
This light and crunchy salad is excellent with BBQ chicken. This recipe is from my mother-in-law and has been a family favorite for years.
Provided by Nicole Burnham
Categories Salad Coleslaw Recipes No Mayo
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
- Bake noodles, sunflower seeds, and almonds in the preheated oven until fragrant and toasted, 10 to 15 minutes. Cool to room temperature.
- Combine coleslaw mix and green onions in a large bowl. Pour cooled noodle mixture over the top.
- Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw and toss to coat.
Nutrition Facts : Calories 449.9 calories, Carbohydrate 34.9 g, Cholesterol 6.1 mg, Fat 31.1 g, Fiber 4 g, Protein 9.9 g, SaturatedFat 3.6 g, Sodium 323.9 mg, Sugar 3.9 g
RAMEN NOODLE ORIENTAL CHICKEN SALAD RECIPE
This recipe is a family favorite we have loved for years. You could even serve this as a main dish if you were wanting a light, refreshing salad!
Provided by Kristen Hills
Categories Main Course Salad
Time 35m
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together vegetable oil, rice vinegar, sugar, salt and pepper. Cover and store in fridge until before serving.
- In a large bowl, combine cooked chicken, cabbage and sunflower seeds; set aside. In a pan over medium heat, warm up vegetable oil. Add Top Ramen noodles (without flavor packets) and cook until slightly brown. Add slivered almonds to the ramen and continue stirring over heat until golden brown. Once cool, add ramen mixture to the chicken/cabbage mixture and stir to combine.
- Add dressing that you set aside and toss to coat before serving to avoid the noodles getting soggy.
Nutrition Facts : Calories 653 kcal, Carbohydrate 40 g, Protein 19 g, Fat 49 g, SaturatedFat 31 g, TransFat 1 g, Cholesterol 32 mg, Sodium 1439 mg, Fiber 7 g, Sugar 15 g, ServingSize 1 serving
RAMEN CABBAGE SALAD
This salad is fast and easy to prepare but does not hold well and is best if eaten immediately!
Provided by TLBURRELL
Categories Salad Coleslaw Recipes No Mayo
Yield 5
Number Of Ingredients 6
Steps:
- Toss together the cabbage, noodles and sunflower seeds or almonds.
- Whisk together the ramen flavor packet, oil, sugar and vinegar. Pour over cabbage mixture and toss evenly to coat.
Nutrition Facts : Calories 266.2 calories, Carbohydrate 16.2 g, Fat 22.6 g, Fiber 3.2 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 81.8 mg, Sugar 11.5 g
TURKEY RAMEN
A different way to use leftover turkey. Add leftover gravy too to add extra rich, meaty flavour to this warming broth with noodles, dried shiitake and eggs
Provided by Cassie Best
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 14
Steps:
- Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, goma, mushrooms, gravy and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard the aromatics and mushrooms.
- Meanwhile, cook the eggs in a pan of boiling water for 7 mins. Plunge straight into a bowl of cold water and set aside to cool. Cook the noodles for 1 min less than instructed on the pack, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don't stick together. Add the turkey and whites of the spring onions to the broth and gently reheat for 1-2 mins.
- Divide the noodles between two deep bowls, ladle over the broth and top with a squeeze of lime, the beansprouts, ginger matchsticks, green spring onion and a drizzle of sesame oil, plus the other toppings, if you like. Peel and halve the eggs and place these on top too.
Nutrition Facts : Calories 656 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 61 grams protein, Sodium 6.5 milligram of sodium
Tips:
- Choose the right noodles: Ramen noodles are the traditional choice for this salad, but you can also use other types of Asian noodles, such as soba or udon noodles.
- Cook the noodles al dente: This means cooking them until they are just tender, but still have a little bit of a bite to them. Overcooked noodles will be mushy and won't hold up well in the salad.
- Use a flavorful dressing: The dressing is what really brings this salad together, so make sure it's flavorful and well-balanced. A simple vinaigrette made with rice vinegar, soy sauce, and sesame oil is a good option, or you can use a more complex dressing, such as one made with peanut butter or hoisin sauce.
- Add plenty of vegetables: Vegetables add crunch, color, and nutrients to the salad. Some good options include shredded cabbage, carrots, cucumber, and bell peppers. You can also add some fresh herbs, such as cilantro or basil.
- Don't skimp on the protein: Protein is what makes this salad a complete meal. You can use cooked turkey, chicken, or tofu. If you're using turkey, make sure it's cooked and shredded.
- Serve the salad chilled: This salad is best served chilled, so make sure you refrigerate it for at least 30 minutes before serving.
Conclusion:
Turkey ramen noodle salad is a delicious and easy-to-make dish that's perfect for a quick lunch or dinner. It's also a great way to use up leftover turkey after Thanksgiving or Christmas. With its combination of flavors and textures, this salad is sure to please everyone at your table.
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