RECIPE: Crispy Chicken Karaage Ramen Salad

RECIPE: Crispy Chicken Karaage Ramen Salad



  • 6 pcs Fully Cooked Chicken Karaage
  • 1 fl oz (29 ml) ginger miso dressing
  • 1 fl oz (29 ml) sweet hot chili sauce
  • 1 egg, soft boiled (jammy)
  • 2.5 oz (71 g) carrot, shredded
  • 1 tbsp (15 ml) cilantro, chopped
  • 1 tbsp (15 ml) mint, finely chopped
  • 2.1 oz (60 g) cucumber, thinly sliced
  • 1 tsp (5 ml) sesame seeds, toasted
  • 1 cup (25 g) baby arugula
  • 1 oz (28 g) edamame beans
  • 4 oz (113 g) Cantonese noodles, cooked


    Ramen Salad

    1. Prepare Reuven Fully Cooked Karaage according to package instructions and set aside.
    2. In a large stainless steel bowl add cooked, cooled noodles with ginger miso and sweet chili sauce.
    3. Add in carrot, cucumber, arugula, edamame and half of sesame seeds, mint and cilantro.
    4. Add prepared Karaage to the bowl and toss to incorporate.


    1. Plate up Salad. Cut egg in half and place on top of the salad.
    2. Garnish with remaining cilantro, mint and sesame seeds.
      Originally posted on Reuven's website here:

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