Asian Noodle Salad

Delicious, filling and simple, you can't go wrong with an Asian fusion dish.


  • 2 boneless, skinless chicken breasts cooked and cubed or shredded (optional)

  • 6-7 ounces washed spinach leaves

  • 1 head Boston lettuce or your favorite bagged salad

  • 1 large handful bean sprouts

  • 8 large cloves garlic, minced fine

  • 1 package ramen noodles (spice pouch discarded and noodles cooked and drained)

  • Makoto Ginger Dressing or Makoto Orange Ginger Dressing

In a large bowl, add cut up spinach leaves, Boston lettuce or salad, and half of the bean sprouts. Mix together and put in serving bowls. 

Sauté garlic, cooked chicken (optional), spinach, and bean sprouts in enough Ginger Dressing to cover the bottom of the skillet (approx. 1/3 of the bottle). Cook until the bean sprouts and garlic are tender and the spinach is wilted . Remove from heat. Place your cooled ramen noodles over top of the Boston lettuce and spoon over the cooled sauté. Enjoy!