Gluten-Free Chicken Ramen Noodle Salad
- Feb 24
- 2 min read
Fresh, vibrant and packed with crunch, this Gluten-Free Chicken Ramen Noodle Salad is the perfect balance of flavour and texture. Tender sesame-ginger chicken, crisp vegetables and gluten-free noodles are tossed in a zesty homemade ginger vinaigrette for a light yet satisfying meal.
Ideal for busy weeknights, meal prep, or sharing at gatherings — and naturally adaptable for families looking for wholesome, eczema-friendly options using simple ingredients.
Serves: 4 | Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes
Ingredients
Salad
8 oz gluten-free ramen noodles
1½ lb boneless, skinless chicken breast or thigh, cut into 1-inch cubes
2 tsp honey or pure maple syrup
2 tsp sesame oil
1 tsp minced or grated ginger
1 garlic clove, minced or grated
1 Tbsp extra virgin olive oil or peanut oil
2 small bok choy, quartered
2 cups thinly sliced red cabbage
1 medium carrot, julienned
1 yellow bell pepper, thinly sliced
½ small red onion, thinly sliced
½ bunch fresh cilantro, chopped
Ginger Vinaigrette
¼ cup extra virgin olive oil
¼ cup apple cider vinegar or rice vinegar
¼ cup gluten-free sodium-reduced tamari
1 Tbsp minced or grated ginger
1 Tbsp honey or pure maple syrup
1 Tbsp sesame oil
1–2 tsp gluten-free hot sauce (optional)
Sea salt and gluten-free ground black pepper, to taste
Instructions
Cook the noodles
Cook ramen according to package directions. Drain and rinse under cold water. Set aside.
Marinate the chicken
In a medium bowl, toss chicken with honey, sesame oil, ginger, garlic, salt and pepper.
Cook the chicken
Heat olive oil in a large non-stick skillet over medium-high heat.
Add chicken and cook for 5–8 minutes, until fully cooked.
Transfer to a plate and allow to cool slightly.
Sear the bok choy
In the same skillet, add bok choy and sear for 2–3 minutes until lightly charred. Set aside.
Make the vinaigrette
Whisk all vinaigrette ingredients together in a small bowl.
Assemble the salad
In a large bowl, toss cabbage, carrot, bell pepper and red onion.
Add chicken, cilantro and half the vinaigrette. Mix well.
Add noodles, bok choy and remaining vinaigrette. Gently toss to coat.
Serve and enjoy!
Tips
Keeps refrigerated for up to 3 days.
Bring to room temperature before serving for best flavour.
For sensitive eaters, omit the hot sauce and reduce vinegar slightly for a milder dressing.
Perfect for meal prep lunches.
As with all foods, individual triggers can vary. If you or your child have food sensitivities, adjust ingredients as needed.
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