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Ramen cakes topped with an Asian chicken salad with mandarin orange slices on a black plate
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Ramen Cakes with Asian Chicken Salad

These crunchy ramen cakes combine with a tangy Asian chicken and veggies for a tasty, healthy lunch!
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Asian
Keyword: Asian salad, ramen dish
Servings: 2 servings
Author: Kathryn | Urban Foodie Kitchen

Ingredients

For the chicken: 

  • 2 tablespoon sesame oil
  • 2 tablespoon soy sauce
  • ½ teaspoon ground pepper
  • 8 ounces boneless skinless chicken breast

For the dressing:

  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 garlic clove minced
  • ½ tablespoon soy sauce
  • ¼ teaspoon ground ginger
  • ¼ teaspoon sugar

For the salad:

  • 1 2 ounce package ramen noodles
  • ½ cup snow peas sliced
  • ½ cup shelled edamame steamed
  • 1 (10.5- ounce) can mandarin orange slices drained
  • chopped green onions and cilantro for garnish

Instructions

  • Marinate the chicken. Combine the chicken, sesame oil, soy sauce and pepper in a large zip lock bag and refrigerate for 30 minutes.
  • Cook the ramen noodles. Cook the ramen according to package direction, leaving out any seasonings that come with the noodles. Remove from heat and drain when done. Coat two small ramekins with cooking spray and divide the noodles between them. Refrigerate for about 20 minutes.
  • Heat the oven. Preheat the oven to 350°F. 
  • Make the dressing. Mix the rice vinegar, sesame oil, garlic, soy sauce, ground ginger and sugar in a small bowl.
  • Prep the veggies. While the chicken is marinating, prep the veggies and other ingredients as needed.
  • Cook the chicken and the ramen cakes. After the chicken has marinated for 30 minutes, remove from marinade and place the chicken in a baking dish. Discard any excess marinade. Bake for 30 minutes. Cook the ramen in the ramekins at the same time.
  • Shred the chicken. Remove chicken and noodles from the oven when done. Let chicken cool slightly and shred with two forks.
  • Make the chicken salad. Add chicken, snow peas, edamame and oranges to a medium mixing bowl. Add the dressing and toss until everything is coated.
  • Serve. Place one ramen cake on a plate and top with chicken salad mixture. Garnish with chopped cilantro and green onions. Repeat with the remaining ramen cake and salad. Serve immediately.

Notes

When they are in season, you can use fresh mandarin orange sections if you prefer.