Vegan Mandarin Chicken Ramen Noodle Salad

Published: Jun 29, 2022 by Toni

This vegan mandarin chicken ramen noodle salad is light and refreshing with crisp, fresh lettuce and carrot, sweet mandarins, tender, savory vegan chicken, and crunchy ramen. An impressive crunchy salad for potlucks, parties, and summer BBQs under 30 minutes!

completed Vegan Asian Mandarin Chicken Ramen Noodle Salad on a white plate against a white background

Simple Vegan Chicken Mandarin Salad with Ramen Noodles

If you're looking for a vibrant and nutritious salad packed with bold colors, texture, and flavors, then you've found it in this ramen noodle salad with 'chicken' and mandarins. With its combination of textures and flavors, this popular American restaurant Chinese chicken orange salad has now had a vegan makeover, but it's still the perfect crowd pleaser for any gathering and event.

If you've never tried ramen salad before, the concept of crushing a pack of dry ramen noodles in with your veggies might seem odd. However, just like croutons, the ramen noodles provide this chopped salad with a wonderful crunch.

Combined with the vegan chicken, sweet mandarins, crunchy fresh veggies, and vibrant dressing, this might become one of your favorite vegan salads (perhaps along with this simple vegan Greek salad).

This vegan salad with ramen noodles is also highly versatile. If you don't have an ingredient, there are plenty of others to use instead. Want to add even more to it? Keep reading for all my favorite add-ins.

Best of all, it takes practically no time at all to prepare - just as fast as you can chop - and it'll be on your table and ready to impress!

The Ingredients

With just a handful of fresh ingredients and several pantry staples, you can pull together this ramen noodle salad recipe in no time. Even better, if you're anything like me, you probably already have most of the ingredients in your kitchen!

ingredients for Vegan Asian Mandarin Chicken Ramen Noodle Salad measured out against a light surface

The Vegan Mandarin Chicken Salad

Lettuce: I like to use sturdy Romaine lettuce. However, spinach would also work.
Carrots: Use any color carrots. Buy them pre-shredded, if preferred.
Mandarins: Fresh mandarins are best, but other varieties of orange would also work.

You could also use mango instead of mandarins for this crunchy ramen noodle salad.

Instant ramen: You need one package of dry vegan instant ramen noodles (you don't need to use the seasoning packet, so save that for another time) for this simple ramen salad recipe.
Herbs: I use a combination of cilantro and green onions. If you aren't a fan of cilantro, then mint, parsley, or basil would work.

The Dressing

Olive oil: Use one with a light flavor or a neutral vegetable oil.
Soy sauce: Use dark or light soy sauce. For a gluten-free option, use tamari or coconut aminos.
Rice vinegar: This is subtly sweet and perfect for this salad dressing. If you don't have any, use red wine vinegar or apple cider vinegar.
Brown sugar: Alternatively, use agave nectar, maple syrup, or a sugar-free alternative.
Sesame oil: Use toasted sesame oil, which is packed with flavor.

To boost the flavor further, fresh minced garlic (1 clove first then adjust to taste) and ginger (a teaspoon, then adjust to taste) are lovely in this salad with mandarin oranges.

What could I add to the mandarin crunch salad?

One of the many great things about this vegan chicken orange salad is its versatility. Whether you want to change one ingredient for another or add extra veggies. Here are just a few optional additions.

Cabbage: Shredded red cabbage, Chinese cabbage, or green cabbage is a crunchy and delicious addition to the salad to make more of a slaw with ramen.

Alternatively, you could use a pre-prepared coleslaw mix and save yourself the chopping time.

Edamame: (Frozen and thawed) These beans provide color, texture, and plenty of plant-based protein. Snow peas would also work well in this vegan mandarin chicken salad.
Other vegetables: Choose the veggies to use based on whether you want more of a chopped salad or slaw with ramen.
- Red onion
- Red bell pepper (thinly sliced)
- Broccoli
- Cucumber (shredded or half-moons)
- Avocado
Nuts: Use slithered or chopped almonds, cashews, or peanuts for extra crunch, heart-healthy fats, and protein in this crunchy noodle salad. I like to toast the nuts in a large skillet (over medium heat until fragrant) for extra flavor.
Sesame seeds: To mix into the dressing or sprinkle over the entire salad.
Add spice: You can add a pinch of red pepper flakes or even a small amount of hot sauce to the salad dressing.

How to Make Vegan Chicken Mandarin Ramen Noodle Salad?

Follow a few simple steps to prepare this crowd-pleasing chopped salad recipe.

1) First, bake the vegan chicken tenders according to their package instructions. When they're ready, thinly slice them lengthwise and set them aside to cool.

2) Meanwhile, combine all the dressing ingredients in a medium bowl or a lidded jar, whisk/shake well, and set it aside.

ingredients for Vegan Asian Mandarin Chicken Ramen Noodle Salad alongside white bowl measured out against a light surface

process of brown sugar added to bowl of sauce

3) Then, prepare the ingredients, rinsing and chopping the lettuce and herbs, grating the carrot, and peeling and segmenting the mandarins.

4) In a large bowl, combine the lettuce, carrot, herbs, and mandarins.

process of mandarin and carrots added to lettuce in white bowl

5) Crush the unopened pack of ramen noodles to ensure it's in tiny pieces, then open the packet, remove any ramen seasoning packets (they’re not needed), and pour the noodle pieces into the salad bowl.

process of vegan ramen added to salad bowl

6) Toss the vegan salad, then serve it, adding the chopped vegan chicken and the dressing to individual bowls. Alternatively, chuck everything in the serving bowl, toss, and enjoy!

This vegan chicken salad with ramen noodles makes for a great meal alone or can be served as a side salad.

FAQs

Can I substitute the vegan chicken tenders?

There are several proteins you could use in this crunchy ramen salad, including marinated tofu (tender or crispy), tempeh, crispy chickpeas, etc.

Could I substitute the ramen noodles?

Crispy fried wonton strips or, for a subtler crunch, nuts would work well.

Can I use canned mandarins?

Fresh or canned mandarins will be fine for this vegan mandarin crunch salad. However, I recommend using those packed in juice (not syrup) and making sure they're thoroughly drained.

Are the ramen noodles supposed to be cooked?

No, this crunchy ramen salad uses uncooked instant noodles (which are technically pre-cooked) to add crunch to the salad.

Top Recipe Tips and Notes

Allow the flavors to meld: I recommend 30 minutes before serving. However, only add the ramen noodles just before serving.
Adjust the dressing to taste: You can tweak each ingredient amount to fit your taste preferences.
To save time: Buy the carrots and lettuce pre-shredded.
For super crispy noodles: Break them up and then fry them in hot oil. Be careful when lowering them into the oil, as they will puff up immediately.
Add the noodles when serving: Otherwise, the noodles will become soggy/limp. If you want slightly soft noodles, leave them to soak in the salad (with the dressing) for 10+ minutes before eating the chopped salad.

two completed Vegan Asian Mandarin Chicken Ramen Noodle Salad dishes on a white plate against a white background

Storage Instructions

Make ahead: I highly recommend preparing the dressing at least 30 minutes in advance to allow the flavors to meld (whisk again before pouring over the salad).

You can also prepare the salad 2-3 days in advance, storing the salad and dressing separately in the refrigerator. Wait to add the noodles until you serve, so they don't become soggy.

Store: Once assembled, I recommend enjoying the crunchy salad within a few hours as the noodles will become soggy quickly. When stored without the noodles, you have a day or two extra to enjoy it.

More Vegan Mains

If you try this vegan mandarin chicken ramen noodle salad recipe, I'd love to know what you think in the comments below. I'd also really appreciate a recipe card rating!

Photos by Alfonso Revilla