Singapore Noodle Salad Recipe

Prepare vegetables and proteins

Thinly shred the cabbage, julienne the carrot, cucumber, and jicama. Thinly slice the red pepper and halve the cherry tomatoes. If your chicken breast is not cooked: poach or roast two medium chicken breasts (about 12–14 minutes poaching or 20–25 minutes at 200°C/400°F until internal temp reaches 74°C/165°F). Cool, then shred or thinly slice. Cook edamame according to package instructions, drain and cool. Drain pickled red onion.

Assemble base

In a large mixing bowl combine the shredded cabbage, julienned carrot, cucumber, jicama, sliced red pepper, halved tomatoes, edamame and shredded chicken. Toss gently to mix so ingredients are evenly distributed.

Add herbs and crunchy toppings

Toss in the chopped cilantro, torn basil and mint, reserving a small pinch of each for garnish. Just before serving, add the crushed crispy ramen noodles and toasted sesame seeds to the salad and give a light toss so they remain crunchy.

Make the vinaigrette by combining the cilantro, lime juice, rice wine vinegar, vegetable oil, toasted sesame oil, honey, minced garlic, salt and pepper in a blender or food processor. Blend until smooth or whisk vigorously in a bowl. Taste and adjust seasoning: add more lime for brightness, honey for sweetness, or salt to finish.

Reserve about 3–4 tablespoons of vinaigrette to toss the salad (or more if you prefer a wetter salad).

Whisk together the peanut butter, soy sauce, rice vinegar, honey, garlic powder and grated ginger in a small bowl. Add hot water, one tablespoon at a time, and whisk until smooth and pourable but still fairly thick (about 2 tablespoons total). Taste and adjust: more soy for saltiness, more honey for sweetness, or extra water to thin.

Place chili crisp in a small jar or bowl for diners to drizzle to taste. You can also swirl a tablespoon of chili crisp into the peanut sauce for spicy-peanut dressing if desired.

Toss the assembled salad with 3–4 tablespoons of the cilantro-lime vinaigrette until evenly coated. Start with less and add more if needed — you want the salad coated but not soggy.

Transfer salad to a serving platter or individual bowls. Drizzle small amounts of peanut sauce over the top or serve the peanut sauce on the side for dipping. Dot or drizzle chili crisp to taste. Garnish with remaining cilantro, basil and mint, and an extra sprinkle of toasted sesame seeds and crushed crispy ramen noodles for texture.

Serve chilled or at cool room temperature. If making ahead, store vinaigrette and peanut sauce separately and add crispy ramen noodles just before serving to preserve crunch.