Grilled Teriyaki Turkey Ramen Salad: A Flavorful Revelation

There are so many ways to prepare a Ramen Salad. It can be a quick side dish for a party or a filling main dish. The noodles are affordable and you can buy ramen packets for the salad. Try adding some julienned carrots or green onions. The green onions will give the salad a nice crunch and the edamame will add a subtle green onion flavor.

Turkey Ramen Salad with Grilled Teriyaki Chicken

Tossing The Salad: &Quot;A Gentle Toss, A Burst Of Flavors – Creating Harmony In Every Forkful.&Quot;
Tossing the salad: “a gentle toss, a burst of flavors – creating harmony in every forkful. ”
Grilled Teriyaki Turkey Ramen Salad: A Flavorful Revelation 1

Grilled Teriyaki Turkey Ramen Salad

This is a ramen noodle salad that is packed full of a flavor that everybody will fall in love with. It makes for a filling and delicious meal whenever you are craving something light.
5 from 1 vote
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Course: Salad
Cuisine: French, Japanese, Turkish
Diet: Gluten Free
Keyword: ramen, ramen salad, teriyaki, turkey salad
CookingStyle: Handcrafted Cooking
Prep Time: 30 minutes
Cook Time: 29 minutes
Total Time: 59 minutes
Servings: 6 servings
Calories: 645kcal
Author: James Anderson
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Ingredients for the marinade and turkey:

Ingredients for the salad:


  • Prepare the marinade. In a saucepan set over medium to high heat, add in the soy sauce, honey, light brown sugar, sesame oil, vinegar, minced garlic and ginger. Stir well to mix. Allow to come to a boil.
  • In a separate bowl, add in the water and cornstarch. Whisk until smooth in consistency. Pour into the saucepan. Cook for 5 minutes or until thick in consistency. Remove and set aside to cool completely.
  • Set aside 1/3 of the marinade for later use.
  • In a bowl, add in the remaining marinade and turkey. Toss to coat. Cover and marinate for 4 to 6 hours.
  • Preheat an outdoor grill to medium or high heat. Grease the grates of the grill with vegetable oil. Add the turkey pieces onto the grill. Cook for 4 to 5 minutes on each side or until cooked through. Remove and set aside to rest.
  • Prepare the salad. In a separate skillet set over medium heat, add in the butter. Once melted, add in the ramen noodles and almonds. Toss to coat. Add in the sesame seeds and continue to cook for 1 to 2 minutes or until browned. Transfer onto a plate and set aside.
  • In a serving bowl, add in the romaine lettuce, green onions, chopped broccoli, chopped mango, blueberries and chopped cilantro. Toss well to mix.
  • Prepare the dressing. In a bowl, add in the vegetable oil, lime juice, vinegar, honey, sesame oil, soy sauce, minced ginger, minced garlic and dash of black pepper. Stir well to mix. Pour over the salad.
  • Add the turkey pieces over the top. Toss well to mix.
  • Serve with a garnish of lime wedges.



Feel free to use your favorite ramen variety, whether packaged or homemade. Be cautious not to overcook – al dente is the goal. Excited to create an enticing dish? Let's gather our ingredients and embark on a culinary adventure!
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Serving: 6bowls | Calories: 645kcal | Carbohydrates: 48g | Protein: 25g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 1325mg | Potassium: 569mg | Fiber: 6g | Sugar: 36g | Vitamin A: 6298IU | Vitamin C: 54mg | Calcium: 103mg | Iron: 2mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Other ways to making Ramen Noodle Salad

Garnished Dish In Sunlight: &Quot;A Medley Of Colors Under The Sun – A Feast For The Eyes And Palate.&Quot;
Garnished dish in sunlight: “a medley of colors under the sun – a feast for the eyes and palate. ”

To make the salad, toast the ramen noodles or nuts before tossing them in the dressing. Shredded carrots and mandarin oranges will add extra vegetable content. Adding edamame, green onions, and shredded carrots to the salad will make it more nutritious. Adding the toasted nuts or almonds will add flavor and prevent the noodles from getting soggy. Lastly, you can serve the ramen noodles on the side to avoid having to eat the salad with a spoon.

To make the salad healthier, you can use a skillet. However, this method will leave out the crispy texture of the ramen. To keep the noodles from sogginess, toast them in a dry skillet. To prepare the salad dressing, whisk the ingredients together until they are well mixed. To serve, toss the ramen noodle salad with the dressing. It can be stored in the fridge for a few days, but remember that the ramen will become soggy with time.

Plated Ramen Salad: &Quot;From Kitchen Creation To The Plate – Culinary Artistry Unveiled.&Quot;
Plated ramen salad: “from kitchen creation to the plate – culinary artistry unveiled. ”

FoodAndMeal.Com site gives you culinary and cultural journeys around the world that you couldn’t find anywhere. Feel free to accompany us so that all the cooking secrets and techniques are to your fingers.

Cooking Tips: Crafting Culinary Perfection

Snapshot Of Ramen Assembly: &Quot;Layers Of Textures And Colors – Building The Perfect Bite.&Quot;
Snapshot of ramen assembly: “layers of textures and colors – building the perfect bite. ”

Welcome to the art of culinary finesse. Let’s ensure your Grilled Teriyaki Turkey Ramen Salad stands out:

  • Tips and Tricks for Best Results: Marinate the turkey with a balanced hand – too much teriyaki might overpower the dish. Grill until it’s juicy, not dry.
  • Avoid These Common Mistakes: Don’t overcook the ramen – aim for that delightful al dente texture. Also, ensure the dressing is lightly drizzled, enhancing the flavors without drowning them.

Serving Suggestions: A Gastronomic Experience

Close-Up Of Teriyaki Glaze: &Quot;Teriyaki'S Embrace – Where Sweetness Meets Smoky Charm.&Quot;
Close-up of teriyaki glaze: “teriyaki’s embrace – where sweetness meets smoky charm. ”

Elevate your dining experience with the perfect setting for your Grilled Teriyaki Turkey Ramen Salad:

  • Occasions and Audience: This dish is an impeccable choice for a casual summer gathering, a laid-back picnic, or even a light weekday dinner. It appeals to health-conscious foodies and those who appreciate the fusion of flavors.
  • Complementary Sides, Garnishes, and Beverages: Pair with a side of edamame or a tangy seaweed salad for a well-rounded meal. Garnish with toasted sesame seeds, finely sliced green onions, and a sprinkle of microgreens for a burst of color. Quench your thirst with a refreshing glass of lychee iced tea or a citrusy yuzu soda.
  • Versatile Presentation: Serve in individual bowls for a personalized touch, or present it as a colorful platter for guests to help themselves. For an intriguing twist, arrange the ingredients in layers, allowing each forkful to be an adventure of flavors.
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FAQs: Exploring Culinary Curiosities

Image Of Grilling Turkey: &Quot;Sizzle And Flavor Dance As Teriyaki Meets Turkey On The Grill.&Quot;
Image of grilling turkey: “sizzle and flavor dance as teriyaki meets turkey on the grill. ”
  • Q: Can I use chicken instead of turkey? Absolutely! Adjust the grilling time accordingly. Chicken breast will work well with the teriyaki marinade.
  • Q: Can I use pre-packaged ramen noodles? Certainly! Just remember to cook them al dente before assembling the salad for the perfect texture.
  • Q: How long can I store leftovers? Store the salad and dressing separately in airtight containers in the refrigerator. Consume within 2 days for the freshest experience.
  • Q: Can I make this dish vegetarian? Absolutely! Swap turkey with grilled tofu or tempeh slices. Marinate and grill as directed for a delightful plant-based alternative.
  • Q: Can I use bottled teriyaki sauce? Of course! While homemade is lovely, quality bottled sauce works well too. Adjust the marination time as bottled sauces can be more intense.

Creating culinary magic is both an art and a journey. Now that you have the secrets of Grilled Teriyaki Turkey Ramen Salad, it’s time to savor, experiment, and share your creation with fellow food lovers. Stay tuned for more culinary inspirations on your journey with flavors.

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.
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