Colorful! Chicken Breast Ramen Salad with Plenty of Vegetables
A healthy and colorful ramen salad featuring chicken breast and plenty of vegetables. The special sesame-flavored dressing will whet your appetite.
Cook's Notes
See the comments and selections added when this recipe was published.
These are notes from the person who cooked it, including recommendations and impressions.
Cook's Notes
See the comments and selections added when this recipe was published.
These are notes from the person who cooked it, including recommendations and impressions.
Taste satisfaction
Loved it
How easy it was
Easy
Would cook again?
Yes
Did they arrange it?
Yes
What changed?
唐揚げの残りがあったので、鶏むね肉の代わりにしました。 あとマヨネーズと海苔とわかめを乗せました。
Recommended moments
Cooking impression
Original language : Japanese
北海道の居酒屋でバイトしてた時のことを思い出しながら作りました。
This review is shown in its original language.
Cooking Steps
- 1
Pierce the chicken breast in several places with a fork. Place it in a pot with water and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 10 minutes to cook through with residual heat. Remove, let cool slightly, and shred finely.
Advice : Cooking the chicken breast with residual heat makes it moist and tender. Be careful not to overcook, as it will become tough.
⏱ Residual heat cooking 10 minIngredientsChicken breast 133g - 2
Julienne the cucumber, cut the tomato into wedges, and tear the lettuce into bite-sized pieces. Boil the egg for 7 minutes in boiling water to make a hard-boiled egg, then cool it in cold water, peel, and cut in half. Drain the canned corn.
Advice : Chilling the vegetables in the refrigerator will make them crisper. It's also important to drain them well.
⏱ Boil egg 7 minIngredientsCucumber 2/3stalkTomato 2/3pieceLettuce 1/6headEgg 1pieceCanned corn 33g - 3
In a bowl, combine soy sauce, vinegar, sugar, sesame oil, chicken stock powder, water, grated garlic, and grated ginger. Whisk well until the sugar dissolves.
Advice : The dressing is best mixed just before serving to maintain its flavor, but letting it sit for a bit allows the flavors to meld and makes it even more delicious.
IngredientsSoy sauce 30mlVinegar 30mlSugar 10gSesame oil 10mlChicken stock powder (granulated) 2gWater 20mlGrated garlic 2gGrated ginger 2g - 4
Boil plenty of water in another pot and cook the ramen noodles according to package directions. Once cooked, immediately drain in a colander, cool thoroughly under cold water, and drain well.
Advice : Don't overcook the ramen noodles, as they will lose their chewiness; stick to the package instructions. Rinsing well in cold water to remove sliminess will make them more delicious.
IngredientsFresh ramen noodles 2servings - 5
In a large bowl, combine the cooled ramen noodles, torn lettuce, julienned cucumber, corn, and shredded chicken breast. Add half of the prepared dressing and mix well. Arrange on a plate, garnish with tomato wedges and halved hard-boiled egg for color, then drizzle with the remaining dressing. Done!
Advice : Instead of adding all the dressing at once, start with half, taste, and then adjust with the remainder to suit your preference.
IngredientsFresh ramen noodles 2servingsLettuce 1/6headCucumber 2/3stalkCanned corn 33gChicken breast 133gTomato 2/3pieceEgg 1pieceSoy sauce 30mlVinegar 30mlSugar 10gSesame oil 10mlChicken stock powder (granulated) 2gWater 20mlGrated garlic 2gGrated ginger 2g
Colorful! Chicken Breast Ramen Salad with Plenty of Vegetables
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