Ramen Noodle Salad – cole slaw mix, almonds, sunflower seeds, and ramen noodles in a sweet and tangy dressing. Perfect summer side dish for parties and barbecues!
If you love recipes like this, you’re going to love my Cole Slaw Pasta Salad, too!
This is my last Monday of the school year though! This was the longest school year ever and I cannot wait for a summer full of ice cream, pools, and margaritas.
How was your weekend?
We haven’t had much going on recently because of all the rain. Omg, the rain! Make it stop. We need no more rain. Thankfully we haven’t had to deal with all the flooding that most of Texas is dealing with but man, it’s been a rough couple weeks.
So anyway, yesterday the sun finally came out and the kids got to spend the day outside with their friends. And the husband finally got to grill without getting soaked by rain.
I’ve been craving this Ramen Noodle Salad recently and knew it’d be perfect with some barbecue chicken. It’s basically cole slaw but with lots of crunchy stuff mixed in.
How To Make Ramen Noodle Salad
- Combine cole slaw mix, green onions, sunflower seeds, and almonds in a large bowl
- Add crushed ramen noodles and toss to combine
- In a small bowl, whisk ramen seasoning packets, oil, apple cider vinegar, and sugar
- Pour dressing over salad and toss to make sure everything is coated
- Refrigerate for at least an hour before serving
Can You Make Ramen Noodle Salad Ahead?
Yes, Ramen Noodle Salad needs to be made at least an hour ahead so the flavors can all combine and the veggies and ramen can soften.
Keep in mind, the longer it sits, the softer the ramen noodles and cabbage will be. So if you make it the night before, the ramen will be completely soft. So if you’re looking for that crunch, don’t make it too far in advance.
How Long Is Ramen Noodle Salad Good For?
Ramen Noodle Salad is good for up to 3 days if stored in an airtight container in the refrigerator.
More Barbecue Side Dish Recipes
- Pineapple Baked Beans
- Pepperoni Pizza Pasta Salad
- Caprese Salad with Warm Bacon Dressing
- Bacon Wrapped Corn
- Root Beer Baked Beans
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Ramen Noodle Salad – A fresh and flavorful salad with such a satisfying crunch! Made with two types of cabbage, thin cut almonds, crisp, toasted ramen noodles and a sweet and tangy dressing.
This is a sponsored conversation written by me on behalf of Fisher. The opinions and text are all mine.
Asian Ramen Cabbage Salad
The perfect salad for cookouts, lunch parties and picnics. A fresh cabbage salad with a tasty oriental twist.
It’s that famous potluck ramen noodle salad that has been around for decades, the one people just can’t get enough of. It must be that crave-able crunch.
Ramen Salad Video
I’ve loved this salad since I was a kid. When ramen is involved who can resist? We all love to snag a taste of the dry ramen crumbs before preparing it but here we can enjoy an abundance of them.
I love to serve this with grilled chicken or even rotisserie chicken for a shortcut dinner. You can even go ahead and toss the chicken right into the salad.
Tips for Making It the Best
My key changes to the classic recipe that set it apart are to:
- Toast not only the almonds but also the ramen. It add nice notes of toasted flavor to an otherwise very bland ramen.
- Add extra seasonings. Some recipes will use the seasoning packet but I think it’s full of bad ingredients (and of course lots of sodium) so I make my own seasoning blend using garlic, ginger and sesame oil.
- Replace the classic sugar with honey. It has great flavor that goes really well here, and it’s a bit of a healthier option. Same with replacing vegetable oil with olive oil.
Ramen Noodle Cabbage Salad Ingredients
- Dry ramen: Remember you won’t need the seasoning packet. You can reserve for another use or discard. Keep in mind not all dry ramen is the same. I’ve tried some organic brands that are a bit too thin, dry and hard (they make great soup but not quite the right texture here).
- Fisher sliced almonds: Slivered almonds work fine too. Be careful when toasting not to burn, just watch for a very light golden brown color or a slight color change from before.
- Green and red cabbage: I prefer the texture of it shredded (sliced thin) but it can also just be chopped as shown in the video.
- Matchstick carrots: You can make these yourself instead of buying them pre-cut. Just peel and cut a large carrot into into thin slices then cut into short sticks from there.
- Green onions: If you want a milder flavor use just the green portion, for a slightly stronger flavor include white and light portion.
- Light olive oil: Regular olive oil will work great too, it will just add a slightly more noticeable flavor.
- Rice vinegar: This can be found in the Oriental food sections of most grocery stores, or sometimes it is found by the other vinegars (down the condiment isle).
- Honey: You can adjust this to taste. I’ve found 1/4 cup to be what I prefer. Not too sweet and not too subtle.
- Ginger: I like to use fresh but in a pinch dry could work as well. I’d start with about 1/2 tsp.
- Garlic: 1 clove is not overpowering but if you want a bit of a stronger garlic flavor bump it to 2.
- Sesame oil: Another ingredient you’ll find in the Oriental section of most grocery stores. It is the toasted type that is a darker color but it won’t always be labeled “toasted.”
- Salt and pepper: Black or white pepper works fine.
Scroll down for full recipe with measurements.
A Must Have Ingredient
This recipe is made using my go-to choice – Fisher Sliced Almonds. They are an ingredient I always keep stocked since they are nutritious and perfectly versatile.
Fisher nuts are available for purchase online for your convenience through Amazon so you can have them delivered to your door.
They are a delicious upgrade to oatmeal, smoothies, and salad. In this Asian Ramen Noodle Salad they really are a must! Without that toasted nutty flavor, and delicate flakey crunch it just wouldn’t be the same.
How to Make Ramen Noodle Salad
- Prepare the dressing: In a mixing bowl whisk together light olive oil, rice vinegar, honey, ginger, garlic, sesame oil and season with salt and pepper to taste. Refrigerate while preparing salad ingredients.
- For the salad: Preheat oven to 400 degrees. Spread almonds and ramen onto a rimmed 18 by 13-inch baking sheet.
- Toast in preheated oven 3 minutes, remove from oven and toss mixture and then spread out even. Return to oven and toast until golden brown about 3 – 4 minutes longer. Let cool.
- To a large salad bowl add green cabbage, red cabbage, carrots, green onions, and ramen almond mixture.
- Stir dressing then pour over salad. Toss well and serve.
Can it be made in advance?
- Ingredients and dressing can be prepped 1 day in advance (produce and dressing should be stored in the fridge separately) just wait to toss dressing and salad ingredients together until ready to serve.
- Once the dressing is added it starts to break down the salad, which is why you don’t want to assemble too far in advance.
Is there a substitute for rice vinegar?
Yes. In a pinch you could use another more mild vinegar like apple cider vinegar or white white wine vinegar.
Can I use Napa cabbage?
Yes, I have also made this salad using Napa cabbage which is a good option if you don’t want bold crunch. Use 8 cups shredded Napa cabbage (about 1 lb) if going that route.
This hearty ramen noodle salad is full of cabbage, carrots, crunchy ramen noodles, green onions and almonds, all tossed in an oriental dressing. The perfect make-ahead salad to feed a crowd.
Ramen noodle salad is a classic dish that’s a welcome addition to any party. It’s simple to put together and people always beg me for the recipe!
In my opinion, the best salads have a variety of flavors, colors and textures. This ramen noodle salad, for example, has the perfect mix of textures due to the almonds and ramen noodles. Those crunchy ramen noodles mixing with the fresh and snappy vegetables make for the perfect side dish.
HOW DO YOU MAKE RAMEN NOODLE SALAD?
To make ramen noodle salad, you’ll put fresh carrots, shredded cabbage, green onion, ramen noodles, and almonds in a bowl. I use both purple and green cabbage because it looks so much more appealing with all the bright colors. Next, whisk together a sweet and tangy mixture of vegetable oil, rice vinegar, sugar, and the seasoning packets from your ramen noodles. Pour the dressing over your veggies, toss to mix well, and you’ve got the perfect side dish!
If you don’t want to chop up your own cabbage and carrots, I don’t blame you! Feel free to grab a bag of pre-shredded carrots and a bag of coleslaw mix to make life easier. This saves a ton of time on prep work which is great if you want to toss this salad together in a hurry.
One of the perks of this oriental ramen noodle salad is being able to easily adjust the flavor without changing up the ingredients. I like to use chicken flavored ramen noodles but you can use any flavor you would like. If you don’t have green onions on hand, cilantro is a great substitute. Sometimes I like to add other ingredients to this salad like thinly sliced snow peas or red bell pepper. I’ve even seen ramen noodle salad made with sunflower seeds instead of almonds.
ARE RAMEN NOODLES HEALTHY FOR YOU?
Ramen noodles aren’t the healthiest option when it comes to food. They’re often fried in oil and the seasoning packets can be high in sodium. However, they have a great crunch to them that adds so much flavor and texture to any salad. The ramen noodles straight from the package are pleasantly crunchy, but will soften a bit when tossed with the dressing.
CAN RAMEN NOODLE SALAD BE A MAIN DISH?
Most dishes can be transformed into a full dinner. Salads are the best for this because they’re already full of veggies. To make this ramen noodle cabbage salad a main course, you can add grilled chicken, shrimp, or even cubes of tofu.
There’s nothing more satisfying than a good salad on a hot day. They’re so refreshing and contain all the best nutrients your body needs to keep pushing through the summer. I make this salad often and have no doubt I’ll be making it again soon!
Tuesday | May / 31 / 2016 | Comments 19
This Ramen Noodle Salad is so simple to make, full of flavor, and always a crowd pleaser. You’re certain to love this easy and delicious pasta salad recipe!
Ramen Noodle Salad:
I realize that based on the deliciousness of this salad recipe, it should have a better or more descriptive name. However, around here it’s referred to as Ramen Noodle Salad, so I decided to stick with that.
This is another one of those recipes I can’t believe I haven’t shared with you before now. It’s something my family has been eating for years. It usually pops up a half a dozen times in the summer months.
Not only is this Ramen Noodle Salad super simple to make, it’s really tasty. Plus, the ingredients are basic (in a good way) so it tends to please most people (with the exception of my brother who doesn’t like almonds.)
If you’re in a rut and tired of the same ol’ pasta or macaroni salad, you need to give this recipe a try. I’m confident you and you’re guests are going to like it. Also, it holds up well in the refrigerator, so it will last you a couple days, should there be any leftovers.
How to Make Ramen Noodle Salad:
The process to make this Ramen Noodle Salad is simple.
You start by cooking the noodles. However, instead of boiling them, you just pour hot water over them and allow them to soak while you prepare the other ingredients. This results in the perfect noodle.
Into the noodles go fresh broccoli, celery, and red onion. You can vary the amounts based on what you have, but I think these proportions work well.
The dressing is also easy to make.
You just whisk together vegetable oil, apple cider vinegar, sugar, and the flavor packets that come with the ramen noodles. It will seem like a lot of flavor packets, but there are a lot of noodles so the amounts balance out.
With the noodles ready, veggies cut, and the dressing whisked, throw in some sliced almonds and mix it all together.
Now, before you get frustrated trying to mix this, let me recommend that you use a chef’s best tool: your hands. Give them a good wash and get in there and mix it all up so the dressing coats everything.
I recommend popping the salad in the refrigerator for about an hour before serving just to let those noodles soak up some of that flavor. Before carrying it to the table, give the salad one final stir and you’re good to go.
Delicious! You can grab the full recipe for this Ramen Noodle Salad below.
Want more pasta salad recipes? Check out my favorites below:
- The BEST Pasta Salad
- BLT Macaroni Salad
- Really Good Macaroni Salad
- Roasted Vegetable Pasta Salad
- Avocado Panzanella
- Fall Harvest Pasta Salad
I should also mention that this salad is fairly inexpensive. Did you know that those ramen noodle packs only cost 25 cents a piece? I hadn’t bought them in years (My mom is the one who usually make this recipe.), so I was shocked when I saw the price tag.
So, if you’re looking for a new and delicious summer pasta salad, this Ramen Noodle Salad just might be it. Enjoy!
- 30 Minutes
- Kid Friendly
Tossed with a rainbow of crunchy vegetables, these Asian-inspired, twirly cold sesame noodles are a summertime staple.
A Fresh & Fast Noodle Salad
Whether you use instant ramen (just the noodles—toss that seasoning packet) or fresh ramen noodles, this cold sesame noodle salad comes together super fast! Fresh ramen noodles—which can be found in the chilled produce section of many grocery stores—cook in 2-3 minutes, so they’re just as fast as dried, instant ramen. Either way, we love the twisty curlicue of these classic Japanese noodles in this veggie-loaded summer noodle salad, and we think you will, too!
Reason #1 To Love This Noodle Salad: The Best Ever Ginger-Sesame Dressing
This salad is all about freshness. The noodles are cooked quickly—ramen noodles cook fast, so keep an eye on them!—and then tossed with a whole bunch of crisp vegetables. Veggies + noodles give excellent texture, but the big, bold flavors of this cold noodle salad come primarily from this Asian-inspired dressing. Zingy, savory and just-barely kissed with a bit of heat, this dressing is a balanced, complex swirl of deliciousness. Here’s what’s in it:
- Lime juice & zest.
- Brown sugar
- Fish sauce. A key ingredient in many of the cuisines of Southeast Asia, we’ve come to love the deeply savory flavor that fish sauce can bring to a recipe. There are quite a few brands available in the U.S., and it’s fine to use whichever one you prefer! We really love Red Boat Brand Fish Sauce.
- Vegetable oil
- Toasted sesame oil
- Chili paste, such as sambal oelek.
- Fresh ginger
Reason #2 To Love This Noodle Salad: Crunchy Vegetables x10
Toothsome ramen noodles and a silky sesame dressing—that alone is a great combination. But add some crunchy raw vegetables to the mix, plus some peanuts, fresh herbs, sesame seeds and bright green diced scallions? Well, that puts this cold noodle salad recipe right over the top. Adding veggies also means that this recipe can serve as a light meal all on its own, OR as a hearty side dish. You can feel free to play around with the veggie combination, but we especially love to use these ultra-crispy crunchy ones:
- Red bell peppers
- Shredded cabbage
How To Make Cold Sesame Noodle Salad
You’ll only have to turn on the stovetop for a few minutes, so even on the hottest day of the year, this cold noodle salad recipe is easy to make. Here’s how to do it:
- Cook the ramen noodles! Fresh or instant—either way, it should just take about two minutes.
- Chop chop chop! Lots of chopping here, and there’s no way around it. Put on a favorite album / podcast and hop to it.
- Whisk together that lime-y ginger-and-sesame noodle salad dressing.
- Toss it all together! You can eat it right away, if you’re in a rush, but this salad is extra delicious and refreshing if you can give it an hour or two in the fridge to chill. In other words, it’s an ideal make-ahead dish.
Tools You’ll Need
- Stock pot
- Small mixing bowl
- Sharp knife
Oodles of Noodles!
Summertime is noodle salad season, and we’ve got gazillions of them! Our current faves are:
Hearty, healthy noodle salads like this are a summertime go-to in our homes, and we hope this recipe earns a spot in your warm-weather rotation, too. If you try it out, we’d love to hear about it! Share a photo and tag us on Instagram using @themodernproper and #themodernproper. Happy eating!
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This Ramen Noodle Cabbage Salad is a crunchy Asian salad that’s packed with flavor. The easiest salad to make that can also be made ahead of time!
This is one of those dishes that doesn’t really make sense why it’s so good. If you look at the individual ingredients, it doesn’t sound that appetizing or like anything would rave about.
But I’m telling you, once you take that first bite it’s like you can’t stop! I’ve taken this to a few potlucks and BBQs since the first time I made it, and I get asked for the recipe every single time!
How to Make Ramen Noodle Cabbage Salad
Are you ready for this?? Super complicated recipe coming up…
You dump everything in a bowl and mix!
That’s it! I don’t even bother mixing the dressing ingredients in a separate bowl. I just dump it all in the bowl I’m going to be serving it in, mix it up and stick it in the fridge.
These bowls are my favorites for recipes like this. It’s a glass bowl so it looks pretty to take to a picnic and serve it in, and I’m just in love with any bowl that comes with a lid. I can’t tell you how much I love this set of bowls!
So worth it to not have to store plastic mixing bowls and separate serving bowls. I just use these for everything now! (And yes, I know I took a picture in a blue bowl but glass bowls just don’t photograph that well. So do as I say and not as I do. Blogger life adds some extra challenges…)
Aaanyways, this ramen noodle coleslaw is made with a pre-packaged bag of coleslaw, 2 packs of ramen noodles, sesame seeds, green onions, olive oil, sugar, vinegar and pepper.
The most complicated part of this recipe is the 2 packs of Ramen noodles. I use the chicken flavor but feel free to experiment with other flavors if that’s all you have on-hand. Even though you’re using 2 packs of the noodles, you’re only using 1 pack of the seasoning that comes with it.
So throw the extra pack of ramen flavorings away and dump one packet in your bowl. Next break the noodles themselves up into small pieces and toss them in the bowl too.
Add a whole bag of coleslaw mix and all your other ingredients. It’s going to seem like a lot of pepper… I mean look at all that pepper piled on top! But I first made it with a small amount and kept adding more till it was just right. You can try a smaller amount too, but I found this was perfect for us!
Stir well and then pop it in the fridge to chill.
This crunchy noodle salad is best made a couple hours ahead of time. It’s even delicious made the night before. I thought I wouldn’t like it the next day because I assumed the noodles would get soggy, but I was wrong. It tasted delicious the next day. My daughter couldn’t stay away from it!
Easy BBQ Menu
I’m a sucker for a good backyard BBQ and this dish fits right in! I think there should be a good combination of hot and cold dishes and recipes that can be made ahead of time!
- Smoked Meat Rub– can be grilled or cooked on a smoker, meat can be prepared hours ahead of time
- Chicken Salad– a great option if you don’t want to have to man a grill while guests are there! You can make a giant batch of this the day before and all you have to do when guests arrive is open a pack of rolls!
- Broccoli Cauliflower Salad – a delicious, low carb side dish if you have guests that are keto
- Summer Caprese Salad– with tomatoes and fresh corn, this orzo salad just screams summer!
- Old Fashioned Baked Beans– every good BBQ needs a solid baked beans dish! This homemade baked beans recipe is so easy to make and isn’t watery at all. Everyone asks for this recipe!
- Chocolate Chip Blondies– I’m not sure what it is about these bars, but they stay fresh and gooey for days! Perfect to make the day before your party!
- S’mores Cupcakes– every good BBQ needs s’mores but oh my word, they are so messy! These s’mores cupcakes gives you the famous flavor without all the mess!
- Boozy Strawberry Lemonade– A super refreshing, adult drink that is made in minutes! I actually store this in my freezer over the summer so I always have some available!
- Lime in the Coconut Cocktail– This is one of the most popular recipes on my site and with good reason… it is amazing! Based on a Brazilian Lemonade recipe, you can leave the rum out of this one to make it non-alcoholic too.
And there you have it, the perfect BBQ! Two options from each course for you to pick from and all are tried and tested many times over, on many different people!
Crispy and light, Asian Ramen Noodle Salad has all the bright flavors of a classic ramen noodle salad with a modern twist. Crunchy macadamias, juicy pineapple, sweet mandarin oranges and a bright citrusy dressing make this easy side salad the star of your party.
We just planned out last summer trip of the season and the fact that summer is rolling to a close in just a few short weeks won’t stop me from still eating all the fun things we love in the summer. I mean, Labor Day weekend is the unofficial end of summer but Mother Nature gives us a few extra weeks of summer to enjoy even though school has to ruin everything with an early start date this year.
So….party on, peeps. I’m planning to host several more impromptu parties and this Asian Ramen Noodle Salad recipe will still be a staple. I LOVE the crunch of ramen noodle salads and this easy side dish is no exception.
We have been serving up this crunch ramen noodle salad for years….and I think it’s original recipe goes back to the 50’s as an insert in one of the women’s magazines like Better Homes and Gardens. I love a great classic salad recipe and this easy dish is no exception.
Chinese cabbage salad with ramen noodles, edamame, crunchy macadamia, pineapple, carrots and a tangy dressing go together like macaroni and cheese. And believe it or not, it’s just as delicious! It comes together in minutes and just gets better the longer it sits in the fridge.
How to Make Ramen Noodle Salad
This fresh recipe is super simple to make. Top Ramen Salad is like a classic old school recipe that you just toss together and serve.
Here’s how you make it:
- Chop the cabbage and toss in a bowl.
- Add the crushed ramen noodles, edamame, pineapple, mandarin oranges, macadamia nuts, green onions, and dressing to the bowl.
- Toss the ingredients together and sprinkle with the sesame seeds.
- Serve or stash in the fridge for your impending party!
What’s in Crunchy Ramen Noodle Salad
Although a classic ramen noodle salad has pretty much the same ingredients, I upped the ante just a bit to make it more modern with a few fun additions.
To make this Asian Ramen Noodle Salad recipe, you will need:
- Napa Cabbage (Chinese Cabbage)
- Red Cabbage
- Mandarin Oranges
- Macadamia Nuts
- Green Onions
- Carrots, if desired. (Not pictured)
- Sesame Seeds
- Ramen Noodle Salad Dressing (Follow recipe in recipe card)
You can really add any other additional you want to make your ramen salad your very own. If your allergic to any of the ingredients you can totally substitute with anything you like. Don’t care for macadamias….substitute with peanuts or slivered almonds.
Want more fruit? You can totally add anything you like! Extra crunch? Add some chopped Bok Choy!
This is the PERFECT salad for a potluck because you can totally adapt the recipe for the guests attending the party.
Tips for Making Ramen Noodle Salad
- Save a bit of the juice from the mandarin oranges and pineapple to sweeten up the dressing. A tablespoon or two of each should do the trick.
- If you don’t like macadamia nuts (for the flavor or the price), you can substitute with almonds or even peanuts. Just be sure to chop them up pretty well so they blend into the salad easily.
- I use frozen edamame for this recipe. It thaws quickly and you don’t have to worry about shelling your own beans. Be sure to buy edamame that’s already been shelled and is unseasoned.
- For quick prep, you can use matchstick cut carrots found with the bagged carrots in your produce section. It’s such a timesaver and you won’t have to peel and chop your carrots at all.
- Want to save even more time…you can totally sub out the chinese cabbage with bagged slaw mix. It’s a little different but will save you about 10 minutes of chopping time.
- Don’t use the seasoning packet in the ramen noodles. That’s just good for the trash so toss it and don’t even feel badly about it.
- Be sure to try and use low sodium soy sauce to shave off extra sodium.
Are Ramen Noodles healthy?
Well, while ramen noodles made according to the package directions are high in sodium, they’re not when used in a ramen salad. The reason is you’re going to toss that seasoning packet right in the trash and only use the noodles.
Still, ramen noodles don’t really have any nutritional value because they are fried and packaged. But they’re not the most terrible thing to eat and they’re tossed with tons of healthy vegetables, fruit and nuts. So, the whole dish isn’t a calorie bomb and you’ll definitely enjoy that extra crunch from the noodles.
What to Serve with Ramen Noodle Salad
My FAVORITE things to serve alongside Asian Ramen Salad are:
Can Asian Ramen Noodle Salad be a main course?
You can easily make this ramen salad a main dish recipe by adding cooked shrimp, shredded chicken, sliced beef or pork. Just toss everything together and serve up on a hot summer day.
It’s an excellent way to use up any leftover protein you may have left in the refrigerator.
© Photo: PhotoAlto/James Hardy (Getty Images) So many noodles, so much potential.
You won’t find Ramen Noodle Salad on the menu at any restaurant. It’s not one of your local grocery store’s grab-and-go lunch options. You will find six different iterations of it in the same Midwest church cookbook, though, and you’ll see semiprofessional photos of it on Pinterest—or maybe you’re like me, and the recipe will come to you in an email forwarded by your mother from her sister, who got the recipe from her son-in-law’s mother, who, by the way, is the same glorious woman who brought the world’s best buffalo chicken dip recipe into your life at a wedding shower ten years ago. (Thanks, Vicki!)
Ramen Noodle Salad is strictly a backyard dish: a summertime salad that consists of cabbage—a pre-shredded, prewashed bag of coleslaw mix, naturally—along with slivered almonds, sunflower nuts (aka sunflower seeds without the shell), mandarin oranges, and occasionally chicken, tossed in a tangy dressing of oil, vinegar, and a bit of sugar. A package of uncooked Top Ramen noodles is then crushed into crouton-sized crunchy bundles and tossed into the salad to soak up the vinaigrette (the noodles grow soggier and more flavorful the longer they sit). This salad has four types of crunch and an unmatchable flavor profile. It’s the salad that first introduced me to the idea that some salads could be craved instead of merely tolerated. This salad, unlike so many Midwest dishes that fly under the salad banner, is actually made of vegetables and, even more shockingly, contains no sour cream or mayo.
Seemingly every recipe blog that includes an entry on Ramen Noodle Salad cites the recipe as a longtime picnic and potluck staple, but its actual roots remain elusive. I can see it right there in my church cookbooks, in volumes published in 2011, 2003, and 1993, but not in any earlier volumes published by parishes within the same cluster of Chicago’s Southwest suburbs. Nissin’s Top Ramen was introduced in the United States in 1970; Maruchan arrived here from Japan two years later. The recipe doesn’t appear in my 1976 copy of Sugar & Spice from the Ladies Auxiliary. How many years did it take domestic goddesses to start experimenting with these instant noodles, and when did those efforts finally trickle down to community cookbooks?
It would seem that we’re all still experimenting, by the way. My mom made some tweaks to the recipe that her sister sent her, and my husband and I have some variations of our own. There is no blanker canvas than cabbage, and we’ve all got a version of Ramen Noodle Salad that works perfectly for us. I’m including the sweeter version of the recipe below, with notes about how our household has altered it for everyday healthy eating. If anyone out there has their own brilliant spin on this Midwest miracle, definitely let us know; I’ll be sure to email the fresh intel to my mom, my aunts, my two cousins who cook, and my cousin’s husband’s mother, because I still owe Vicki big time for that buffalo chicken dip recipe.
© Photo: Marnie Shure
For the salad:
- 1 (14 oz.) bag coleslaw cabbage mix (get the kind with carrots and red cabbage included)
- 1 package uncooked Ramen noodles, crushed into small pieces (see note)
- ½ cup slivered almonds
- ½ cup dry roasted sunflower kernels
- 1½ cup chopped cooked chicken (optional; see note)
- 1 (11 oz.) can Mandarin orange slices (optional; see note)
For the dressing:
- ½ cup olive oil
- 3 Tbsp. white vinegar
- ¼ cup sugar (optional; see note)
- Ramen seasoning packet
- ¼ cup diced green onion
Combine all the salad ingredients and set aside. Whisk together all the dressing ingredients until combined. Toss the salad with the dressing just before serving. Can be served cold or at room temperature. This salad will keep in the fridge for a few days, though the noodles will get soggier each day. Not that that’s a bad thing.
There are two schools of thought to this salad. If you’d like it on the sweeter side—and if you’re serving it to kids, you probably do—then you can include the Mandarin oranges and keep the sugar in the dressing. I remove both of these elements, because I prefer this salad on the more savory side; the carrots and cabbage still impart a subtle sweetness.
I usually only include the chicken if I’m eating this salad as a main. In that case, a grilled chicken thigh sliced up on top is excellent, or any other cooked chopped chicken will do.
You can crush the dry ramen noodles between your hands, but if you find that it hurts to do so (they’re often sharp!), you can place them on the counter inside a heavy duty Ziploc bag and add pressure with a rolling pin.
Gallery: 30 Easy Shrimp Recipes for Weeknight Dinners (Taste of Home)
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Ramen Noodle Salad with chicken, green onions, carrots, toasted almonds, in a quick, easy vinaigrette is a healthy, easy, lunch option served cold or warm.
My Ramen Noodles “Aha Moment”
For many years, I avoided ramen noodles and even made recipes to avoid using them like in this ramen makeover from an old Martha Stewart recipe. I couldn’t get the flavor packet full of MSG flavors out of my head anytime I ate ramen noodles.
Then, one day at Whole Foods I tried a cold ramen noodles salad from the prepared foods section. It was delicious and made even more so because I took the bowl to the salad section and added cold chicken, toasted almonds, and tomatoes. (I know, not quite ramen-y but what are you going to do, I’m a sucker for tomatoes.)
Since then, we ALWAYS have ramen noodles in our pantry. We never use the spice packets, but we love the noodles. In fact, we also use the microwavable “Yakisoba” chow mein noodles for this Panda Express Chow Mein which is really popular on this site and on Google!
How to Make Ramen Noodle Salad:
Toss the seasoning packed, but put your ramen noodles to good use with this easy and delicious ramen noodle salad:
- Cook the ramen noodles a minute shy of the directions on the package and immediately toss with the sesame vinaigrette.
- Add in the chicken, onions, carrots and toasted almond.
- Then add in the last bit of the rice vinegar and sesame oil dressing.
- Serve at room temperature or cold.
Tossing the noodles in the dressing while warm and slightly undercooked allows it to soak up more of the dressing. Win-win, flavorful noodles!
What to serve with Ramen Noodle Salad:
Since this ramen salad is best served cold or at room temperature, it is perfect for lunches. You can serve with vegetable potstickers (we are suckers for this one from Trader Joe’s), steamed vegetables like broccoli and carrots and even a small side of peanut satay sauce or spicy soy dipping sauce.
If you’d like to serve the ramen noodle salad warm, add freshly cooked steak or shrimp to the dish.
These quick-cooking noodles can take you all the way from breakfast to dessert.
These easy ramen noodle recipes prove they’re not just for soup (but we do have a few upgraded versions of that classic too).
Ah, the enduring appeal of ramen. Most commonly known as the eternal savior of broke, hungry college students, it’s also a popular pantry staple for people of all ages, appetites, and budgets. Its allure is obvious: If you’re strapped for cash, limited on kitchen space and hardware, and/or short on time and energy, for less than a buck and in under five minutes, you’ve got yourself a satisfying hot meal.
But the thing about ramen is you often buy it in bulk, and while those first few hits of brothy goodness might do the trick, after night three you’re ready for a change.
The good news is, ramen noodles have way more potential than what the package instructions indicate. If you want to explore the versatility of that filling brick of carbs beyond the simple hot water and flavor packet trinity, give these recipes a try.
Fans of Oscar champ “Parasite” will be familiar with this fusion of two types of Korean instant noodles (Chapagetti and Neoguri) that’s worthy of all the gold statuettes. Here’s a situation where you don’t want to discard the seasoning pouches as they’re integral to the recipe. To accurately recreate the version from the movie, just know that legit hanwoo beef ain’t cheap (around $50/lb) so feel free to use sirloin or another cheaper cut. Get our Ram-don recipe .
Ramen Waffle Sandwich
If you don’t have bread or bagels but do have a waffle maker , tap ramen noodles for bun duty and indulge in this belly-filling breakfast sando. It’ll do the trick until you can make it back out to your favorite diner or bodega. Get our Ramen Waffle Sandwich recipe .
Ahhh ramen noodles.
As cliche as it is, I fell in completely in love with them, followed by entirely sick of them in my first year of university. I bought cases and cases of chicken flavoured Mr. Noodle that year. Stuck in a dorm room, a kettle as my only cooking aide, it was the only way to get a hot meal unless you wanted haul your ass down to the student cafeteria. Which required getting dressed and looking ‘reasonable’. Mr. Noodles it is.
Ramen is big business these days. There are some incredible ramen houses scattered around the city, and they be fancy. And soooo delicious. Definitely not the Mr. Noodles of the early 00s.
But oh, that humble $0.39 package of ramen still has loads of potential. Especially when you toast it up with some almonds and throw ’em into a flavour packed salad.
The toasting step will add an extra 10 minutes to the prep work here, but with little else to do, I wouldn’t recommend skipping it unless you really must. It adds SO much flavour. Good luck not snacking on the entire pan before it hits the salad bowl. Again, if you anticipate leftovers, reserve a handful of the ramen mixture and keep it in a separate container, tossing with the salad just before serving. It is a crunchy noodle salad after all.
The asian sesame dressing for this salad reminds me of our Asian Orzo Salad, which has always been a potluck favourite. This newbie is about to join the potluck line-up, though! The edamame is a perfect source of vegetarian protein. If you’ve got leftovers and want to take them for lunch, throw another handful of edamame in to boost the protein so it’s ‘meal worthy’. An alternative protein source like chicken, tofu or shrimp will do the job too.
Toss it together and voila, GORgeous.
Eat alongside a piping hot bowl of Mr. Noodles.
This is another one of those recipes that I remember fondly from my childhood. Original Tipsy used to make this Ramen Noodle Salad and I can remember the recipe being taped up in our kitchen cabinet because it was such a favorite. The dressing for this Ramen Noodle Salad is so good that you will want to drink it. The simplicity of this dish is what makes it stand out. Ramen Noodle Salad is perfect for a special side dish, lunchtime or you can add a grilled protein for a delicious dinner. Here is what you will need to make this delicious Ramen Noodle Salad:
- 2 Packages of Ramen Noodles
- 2 C Slivered Almonds
- 1/4 Cup Sesame Seeds
- 1/2 C of Seasoned Rice Wine Vinegar
- 1 C of Good Quality Soy Sauce
- 1/2 C of Olive Oil
- 1/4 C of Sesame Oil, I used Hot.
- 3/4 C of White Sugar
- 4 to 6 C of Shredded Cabbage, You can use Napa or any cabbage of your choice, I used Savoy from Imperfect Produce.
- 4 Green Onions, Sliced on an angle
- Black Pepper to taste.
The steps are also simple, the only trick is to letting your crunchy part cool before adding it to your greens. Here is what you do.
- Heat the sesame oil in a skillet.
- Use something to crush up your ramen noodles. I crush them with a mallet right in the package, be gentle so the package doesn’t explode. Discard or set aside the seasoning packet.
- Add the crushed up noodles, almonds and sesame seeds to the skillet. Toss often so they don’t burn, and keep them at a low heat. You want them to get toasty brown but not super dark.
- While these are toasting, add the soy sauce to a sauce pan, have the heat on low and add the sugar to the soy sauce. Whisk until it is dissolved. Slowly add in the vinegar and bring to a simmer and then shut off the heat. Then slowly add in the olive oil.
- You want your dressing and crunchers to cool.
- Next toss the shredded cabbage, green onions and crunch mixture with the dressing and plate. Then top with green onions and black pepper.
There’s something so right about digging into a cold noodle salad in the summer. They’re easy to make for an office lunch or a picnic, elegant enough for company, and nothing beats the combination of toothy noodles, crunchy veg, and a zippy dressing that brings everything together. Best of all, you don’t need a recipe to throw one together when the mood strikes (which, for us, is often). Digital food editor Dawn Perry and Test Kitchen contributor Jessie Damuck explain how it’s done.
Ramen, soba, vermicelli, udon—in the wide world of noodles, your options can (and should!) feel endless. Whether you prefer chewier ramen or more delicate rice noodles, rinsing them thoroughly in cold water after cooking is key to preventing a mess of clumpy, overcooked strands. After you’ve cooked the noodles, strain them into a colander, rinse thoroughly under cold water, then shake off as much excess water as possible and blot dry with paper towels. Toss with a tiny bit of a neutral oil like canola or grapeseed before storing to prevent clumping. You can make your noodles the night before, store in an airtight container in the fridge, and they’ll be good to go the next day.
Crunchy, bite-sized pieces of raw vegetables are the perfect complement to soft, chewy noodles. We like any mix of cucumber, carrots, snap peas, thinly sliced cabbage, and mung bean sprouts—but anything fresh, crunchy, and chopped small enough to pick up with chopsticks will work. Keep most of your veg raw, and throw in some crispy sautéed mixed mushrooms if you’d like.
Fluffy Omelet. Photo: Michael Graydon + Nikole Herriott
Michael Graydon + Nikole Herriott
Cold noodle salads are the perfect vehicle for any meat you have leftover from dinner, from thinly sliced steak to shrimp to shredded leftover rotisserie chicken. Vegetarian options like roasted or raw pressed tofu or eggs—either hard-boiled or cooked into fluffy, omelet-style strips—are lovely, too. Again, the key is to keep the pieces on the smaller side.
Peanut Dressing. Photo: Michael Graydon + Nikole Herriott
Michael Graydon + Nikole Herriott
Cold foods need to be seasoned more aggressively to taste good, Perry says. Most Asian noodles are cooked in unsalted water, so they can run on the blander side to start. That means salt is your friend here, whether from soy sauce, fish sauce, or regular old kosher salt. Perry also likes to add a touch of sweetness with honey, agave, or brown sugar. An acidic ingredient like fresh lime juice or unseasoned rice vinegar will liven everything up. Finally, you can add some sliced chile to your dressing for heat, if you’d like.
For creamier dressings with a peanut butter or tahini base, use water (yes, water!) to thin it down to the consistency of cream—that way, everything will get evenly coated without getting stiff and clumpy. Remember: there’s no such thing as a wrong move when it comes to noodle salad dressings—if anything, this is a great time to experiment with different ratios to figure out which flavors you like. “This doesn’t need to be the most balanced dressing,” Perry says. “You want it to be punchy.” Set it aside for now—you’ll toss your sauce with the noodles right before you’re ready to serve.
We’ve said it before: Treat fresh herbs like salad greens and use them whole in everything—like noodle salads. Use any mix of basil, mint, cilantro, chopped chives, and thinly sliced scallions (whites and greens) to liven up the whole dish and add another layer of big flavor. Toasted nuts and seeds like peanuts, cashews, and sesame seeds provide a little extra crunch to complement the raw veg. And just a smidge of an aggressively flavored finishing oil like toasted sesame or spicy chile will do wonders. If you want to get real fancy, sprinkle some thinly sliced radishes, fresh chiles, or crispy shallots to finish.
You can make or prep all of your noodle salad components in advance, but store the dressing separately from the salad ingredients, as the noodles and veg tend to get soggy as they sit in the sauce. Wait to toss all the individual components together just before you’re ready to serve. The noodles will be perfectly chewy, the veg crunchy, and those snazzy dressing and extras will bring everything together. Now admire your work and get ‘gramming, already!
All you need is 5 minutes, a packet of ramen, and a few other healthy ingredients to take your package of instant ramen and totally transform it into a healthy meal.
- 1/2 package ramen noodles, without spice packet
- 1 clove garlic, minced
- 1 Cup shredded cooked chicken
- 2 Tablespoons soy sauce
- 1/2 Teaspoon ground ginger
- 2 Tablespoons sesame oil
- 1 Tablespoon lime juice
- 1 Tablespoon rice vinegar
- 1/2 Cup shredded cabbage
- 1/2 Cup shredded carrot
- 1 scallion, chopped
- 1 Tablespoon sesame seeds
- Fresh cilantro
- Salt, to taste
Boil ramen noodles until cooked.
In a large pan, add 1 tablespoon of sesame oil and garlic. Sauté until fragrant.
Add the cooked chicken, carrots, cabbage, ginger, and cooked noodles. Stir.
In a separate small bowl, combine lime juice, rice vinegar, soy sauce, salt, and the remaining sesame oil. Whisk thoroughly.
Serve the noodle and chicken mixture in a bowl mixed together with the dressing. Garnish with sesame seeds, cilantro, and scallions.
This Ramen Noodle Salad is easy to make, light, fresh and delicious. Coleslaw, crunchy noodles, mandarin oranges, edamame and almonds are tossed in a flavorful Asian Sesame Dressing. This Crunchy Asian Ramen Noodle Salad is the perfect dish to serve at parties and potlucks.
When I first heard of ramen noodle salad, I knew I had to make it! I was convinced that my entire family was going to love a twist on Asian Coleslaw. I was right! They devoured it and asked for seconds and thirds.
This Asian Salad recipe is simple and very inexpensive. You can make your own cabbage slaw or you can purchase prepackaged coleslaw at the market – that is usually what I do.
How To Make Ramen Noodle Salad
- The Crunchy Noodles and Almonds: I start by breaking up the noodles into smaller pieces and quickly toasting them in the oven alongside the almonds. This process takes only a few minutes. They crisp up and get golden pretty fast. I always have to keep a close eye on them.
- The Asian Dressing: Some versions of Ramen Salad use the instant seasoning package to make the vinaigrette. I decided to make my own Asian Sesame Dressing instead. My delicious Asian Salad dressing only has a few ingredients and it is super easy to make.
- The Asian Slaw Mix: Mix the coleslaw, scallions, shelled edamame – I buy frozen edamame and let it thaw out. If you are in a rush, place the edamame in a colander and rinse under cold tap water. Add a can of drained mandarin oranges and you are done. Sometimes, I add avocado slices because, hello! Who doesn’t love avocado? Just make sure you add them only when you are ready to serve the salad.
This Crunchy Oriental Ramen Salad is budget friendly, kid friendly and the perfect make ahead dish to serve at parties, picnics and summer barbecues. Of course, at home I also make it during weekdays when I am busy and don’t have a lot of time to cook. Add some cooked shredded chicken and you have a complete and filling meal!
Serve this Asian slaw with this quick and easy 6-ingredient Honey Ginger Salmon. It only takes 20 minutes to make! How awesome is that?
- Make it Ahead: I toss all the slaw ingredients – except the noodle/almond mixture -with the Asian Sesame Dressing. I place the noodle/almond mixture on top and mix it in when I am ready to serve.
- If you have leftovers, keep them refrigerated for up to 2 days. The noodles won’t be as crispy as the first day but the salad will still be delicious.
- Use broccoli slaw instead of regular coleslaw.
- Add other vegetables like sliced red bell peppers, broccoli florets, baby corn, shredded Brussels sprouts and snow peas.
- Need more salad ideas?
Creamy Cilantro Lime Coleslaw
Mexican Three Bean Salad
Grilled Vegetables and Couscous Salad
Mexican Street Corn Salad
Citrus Salad with Basil Vinaigrette
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The perfect veggie-filled recipe full of flavour and crunch will make this Gluten-Free Ramen Noodle Salad your new favorite. Using gluten-free ramen noodles and a cilantro-lime dressing, this salad will become a meal staple.
“Are you gluten-free?” It’s a question I get asked almost daily. I just wish the answer could be delivered as easily as the question.
My response is usually a jumbled mix of words that leaves the person more confused and wishing they hadn’t asked. Because the truth is, I’m not really, but sometimes I choose to be.
There, I said it.
For many many years I was strictly gluten-free. In fact, for the first few years of The Healthy Maven I stuck to a pretty strict gluten-free diet. At the same time, I never self-described myself as being gluten-free. Through years of experimentation I was able to determine that gluten is a stressor for my digestive system but I am by no means Celiac.
I am acutely aware of how my body reacts to certain foods and gluten is one that definitely leads to gas and bloating, BUT I am also a believer that life ought to be lived to the fullest so unless you have a life-threatening allergy, the occasional stomach ache just might be worth it. That’s why I’ve never labelled myself or the blog under any kind of category.
That being said, I understand and respect that fact that people make different choices than me or have different situations from me. It’s still important for me to be able to support you guys wherever you are at. Plus…ain’t no positive benefit to conventional ramen noodles (just sayin…)
Are Ramen Noodles Gluten-Free?
Nope! Not typically. Conventional noodles like you find in Maruchan Cup of Soup are most definitely not gluten-free. But fortunately, there are newer brands out there offering gluten-free ramen noodles that taste just as good and are healthier than conventional. Lotus Brown Rice and Millet Ramen is my absolute favorite. It’s a whole-grain and gluten-free alternative to god-only-knows what’s in Maruchan ramen.
You can buy the individual packs that come with seasoning so you can make traditional ramen or they are a great addition to soups in the winter. I’ve also been loving adding them to veggies to make this gluten-free ramen noodle salad.
Do you have to be gluten-free to eat this ramen noodle salad? No way. The only prerequisite is that you listen to your body and make the choices that feel right for you right now.
How to Make Ramen Noodle Salad
The key to making this ramen noodle salad is to make sure you toast your noodles. This piece is critical!
- Start by crushing up your ramen noodles. You can use a mallet or get aggressive with your hands!
- Set your oven to 350 degrees F. and spread your ramen noodles + almonds onto a baking sheet
- Bake for 10 minutes but check around 8 mins to ensure they haven’t burned
- Toss your ramen noodles (and almonds) onto the salad and top with the Cilantro Lime Dressing and let sit 30 minutes before eating.
Trust me, this gluten-free ramen noodle salad recipe will quickly become a house staple!
Gluten-Free Ramen Noodle Salad
The perfect veggie-filled recipe full of flavour and crunch will make this Gluten-Free Ramen Noodle Salad your new favorite. Using gluten-free ramen noodles and a cilantro-lime dressing, this salad will become a meal staple.
- Author:Davida Lederle
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 – 8 servings 1 x
- 4 cups coleslaw mix
- 1 bell pepper, thinly sliced
- 1 cup shelled edamame, cooked
- 1 large avocado, cut into small cubes
- 1 large mango, cut into small cubes
- 2 packages of gluten-free ramen noodles* (discard seasoning)
- 1/2 cup sliced almonds
- 6 green onions (whites and light-green only), thinly sliced
Cilantro Lime Dressing:
- 1/3 cup olive or avocado oil
- 2 tbsp rice vinegar
- 2 limes, juiced
- 1 tsp sesame oil
- 1 tbsp honey or maple syrup if vegan
- 2 tsp freshly grated ginger
- 1/4 cup cilantro, finely chopped
- Preheat oven to 350 degrees F.
- Using a mallet, crush up ramen noodles into small pieces.
- Spread out ramen and almonds on a baking sheet and bake for 10 mins or until golden brown.
- In a large bowl combine coleslaw mix, bell pepper, edamame, avocado, mango, ramen and almonds.
- In a separate bowl combine all dressing ingredients.
- Top salad with desired dressing and let sit for 30 mins before serving.
- Store leftovers in fridge for up to 3 days.
Like this recipe? Here are a few others you might enjoy:
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- How to Cook Luglug Cornstarch Noodles
- Cooking Dried Banh Pho Noodles
- How to Cook Mussels With Pasta
- How to Cook Vietnamese Rice Stick Noodles
- How to Make Easy Tuna Fish Casserole
Ramen noodles are versatile. Uncooked, they add crunch to salads and munchy mixes, and they go well with dips. Cooked, the noodles combine with cheeses, beans or sauces for a satisfying warm snack. Experiment with uncooked ramen noodles in place of snack foods such as chips and popcorn, or combine them with crunchy cereal and spices to make a snack mix. However you try them, ramen noodles are quick to cook and even quicker to use raw.
Noodles and Dips
Dip crunchy, uncooked ramen noodles into salsa. The everyday, plain salsa from a jar is fine, but try adding a spoonful of chunky peanut butter and a sprinkling of minced onions. Serve it cold, or heat it in the microwave for a few seconds. Experiment with other dips such as ranch dressing, prepared cheese dip, or sour cream combined with green onion or dill dip mix.
Noodles and Salads
Make a salad with chopped lettuce, shredded carrots and crumbled uncooked ramen noodles. Top it with ranch salad dressing. Make a broccoli-ramen slaw by grating raw broccoli and carrots. Crumble crunchy ramen noodles over the veggies, and toss with a creamy balsamic and herb dressing. Use the noodles with a Caesar salad kit. Break the noodles into small chunks, drizzle them with melted butter and sprinkle them with garlic powder and dry dressing mix. Broil the noodles in a conventional oven or toaster oven until light brown, and add them to the lettuce. Toss the lettuce and noodle bits with Caesar salad dressing and croutons, and sprinkle on Parmesan cheese.
Ramen Noodle Munchies
Break up uncooked ramen noodles. Add any combination of raisins, dried cranberries, banana chips, almonds, dried pineapple and mango chunks, peanuts and dried apricots to make trail mix. Spray small chunks of raw noodles with a butter-flavored popcorn spray and sprinkle them with popcorn salt, cheese-flavored popcorn topping or dry ranch dressing mix. Add rice or wheat cereal squares, pretzels and peanuts to uncooked ramen noodles. Spray them with butter-flavored popcorn spray and season the mixture with mild chili powder or ranch dressing mix.
Cooked Ramen Noodles
Cook ramen noodles without the included seasoning. Combine the cooked noodles with prepared three-bean salad and add Italian dressing. Toss the hot noodles with Caesar salad dressing and sprinkle them with Parmesan cheese. Mix pesto sauce with cooked ramen noodles. Top a bowl of cooked noodles with prepared chili that you’ve heated in the microwave. Drizzle cooked noodles with melted butter, then mix in shredded cheddar cheese and milk. Pop the dish into the microwave, and heat it until the cheese melts.
Sweet, tart, crunchy Asian Ramen Noodle Salad is an extraordinary side dish for summer potlucks, grills, or to present with your supper anytime.
I served this plate of mixed greens with Balsamic Dijon Glazed Ham, Rosemary Potatoes, and Glazed Carrots for Easter supper this year and it was a gigantic hit.
On the off chance that you’ve been hanging over here with me for long, you’ve presumably seen that there aren’t a lot of plans that I guarantee may be the best you’ll ever taste. I will in general spare “best” for the things that are without question the best I’ve at any point had or want to have once more.
My auntie Judy served this plate of mixed greens last time we visited and I couldn’t quit eating it. (I think I had three servings!)
I’ve had Ramen Noodle Salad a lot of times previously. Yet, let me stop and reveal to you since those servings of mixed greens are in no way like this one.
To start with, there’s no flavoring parcel of flavors utilized in this formula. The dressing is made just with oil, vinegar, sugar, and soy sauce. It is immaculate that way.
- 2 tablespoons butter
- 3 ounce package ramen noodles, seasoning packet removed
- 1/2 cup slivered almonds
- 3 tablespoons sesame seeds
- 1 1/2 lbs Napa cabbage, about 8-10 cups shredded
- 1 bunch green onions, sliced thin, about 1/2 cup
- 1/2 cup light flavored olive oil
- 1/4 cup plain white vinegar
- 1/2 cup white sugar
- 2 tablespoons low-sodium soy sauce
- To make the dressing: Combine the oil, vinegar, sugar, and soy sauce in a medium saucepan. Stir and bring to a boil. Remove from the heat after boiling. Let the dressing cool completely before pouring it over the salad.
- Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles while still inside the package. Remove the seasoning packet and throw away (or set aside for later use). Add the noodles, almonds, and sesame seeds to the melted butter in the skillet.
- Saute while stirring frequently, until the noodle mixture is golden brown. Remove to a plate and let cool.
- Shred the cabbage and combine the cabbage and onions in a large mixing bowl. Add the noodle mixture. Pour the dressing over the salad and toss well to combine. Serve immediately.
An easy favorite comfort food recipe – Ramen Noodle Bowls are a crazy tasty 15-minute dinner. Everyone can build their own bowl with their favorite mix-ins and toppings.
You know those days when everyone is tired and hungry, and the fridge is empty? Those are the days you need a quick meal that is delicious, nourishing, and easy enough to throw together in 15 minutes flat. You need some ramen.
What Kind of Noodles Do You Use For Ramen?
Your choices are pretty endless; there are so many great options! Udon noodles are a thick and chewy noodle which will add extra hardiness to your soup. Soba noodles are made with buckwheat and will add a bit of nuttiness to your ramen noodle bowl.
You could also easily buy your favorite brand of ramen soup, ditch the flavoring packet, and just use the noodles. I buy the Lotus Foods brand from Costco because the price is fantastic (cheaper in person). They also happen to be gluten-free so if that is your jam, check them out.
How to Make Easy Ramen Broth
There are loads of homemade broth recipes that can make your ramen noodle bowls rival those of an authentic noodle house. But, if you’re like me and live in a wee little town with a #basicAF grocery store, many of those items can’t be purchased locally.
For these noodle bowls, we’re rocking:
- broth of your choice* (veggie, beef, pork, shrimp, or chicken (related: How to Make Chicken Bone Broth))
- soy sauce (use coconut aminos or tamari for gluten-free peeps)
- toasted sesame oil (heaven in a bottle)
- Miso paste (white, yellow, or red. Basically, whatever you can find)
- Minced garlic (meal prep hack: freeze your own garlic!)
If you don’t want to make your own homemade bone broth, check out this post on where to buy bone broth. In a very dorky move on my part, I’ve created a free download where you can compare protein and sodium content as well as the price per ounce for various brands. #nerdalert
How to Make Homemade Ramen Noodle Bowls
In a large pot, bring your broth to a boil. Add the soy sauce, garlic, miso, and sesame oil. Cook for two minutes to soften the garlic.
Add the noodles, reduce to medium heat. Use a fork to start breaking them apart after 1 minute. Cook for 3 minutes for “al dente” noodles, or 4 minutes for a more thoroughly cooked noodle.
Gosh, there are so many freaking things you can put in your noodle bowl! And that is why my kids love when this soup is on the menu because they can make it just how they want it.
- Tofu (related:Air Fryer Tofu)
- Eggs (most people prefer soft-boiled “jammy” eggs, but my kids are too picky so I do full on Instant Pot Hard Boiled Eggs)
- Gyoza/pot stickers
- Green onions (related:How to Freeze Green Onions)
- Shredded carrots (related:How to Freeze Carrots)
- Green beans (related:Freezing Green Beans)
- Snap peas (related:How to Freeze Peas)
- Chili oil
- Chili flakes
- Curry paste
- Sesame seeds
- Bonita Flakes
Pro Tips/Recipe Notes
- Don’t overcook the noodles unless you want a mushy cloudy broth. I’ll even turn the heat off after 2 minutes of cooking to keep the noodles super firm. The hot broth means your soup will continue to “cook” for a bit even off the heat.
- If you have kids and everyone wants to eat at the same time, adding a splash of cold broth or ice cubes to their bowls will help cool soup for the littles.
- Do yourself a favor and cut up the noodles for your kiddos to prevent an excessive mess. We use our kitchen shears which are used about 10 times a day in our household. These shears are a parent’s dream.
OTHER RECIPES LIKE THIS
- Cold Soba Noodle Salad
- Chicken Pot Pie Soup
- Easy Tortilla Pizzas
- Whole30 Zuppa Toscana
- Instant Pot Tortilla Soup
- Instant Pot Vegetable Soup
- Whole30 Potato Soup
- Spicy Vegan Butternut Squash Soup
- Whole30 Beef Stew
Homemade Ramen Noodle Bowls WEIGHT WATCHERS POINTS
One serving of Homemade Ramen Noodle Bowls has 2 WW Freestyle SmartPoints.
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You know those salads that are fresh, crunchy, and yummy? We’ve got one for you right here with this Ramen Noodle Salad. This salad is quite the smile inducer in the Mr. Food test kitchen and we bet the same will be true in your kitchen!
What You’ll Need
- 1 (3-ounce) package ramen noodle soup mix
- 1 / 4 cup butter
- 1 cup walnuts or pecans, chopped
- 3 cups fresh broccoli florets
- 1 / 2 head romaine lettuce, cut in 1″ pieces
- 2 radishes, thinly sliced
- 4 scallions, sliced
- 1 (8-ounce) bottle raspberry vinaigrette dressing
What to Do
- Remove seasoning packet from ramen noodles, and reserve for another use. Break noodles into pieces.
- Melt butter in a large skillet over medium-high heat; add ramen noodles and walnuts, and saute until lightly browned. Drain on paper towels.
- Toss together noodle mixture, broccoli, lettuce, radishes, and scallions in a large bowl; add 1/4 cup dressing, tossing to coat. Serve with remaining dressing.
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Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 380
- Calories from Fat 257
- Total Fat 29g 44 %
- Saturated Fat 7.3g 36 %
- Trans Fat 0.3g 0 %
- Protein 8.0g 16 %
- Amount Per Serving % Daily Value *
- Cholesterol 20mg 7 %
- Sodium 526mg 22 % Potassium 0 0 % –>
- Total Carbohydrates 26g 9 %
- Dietary Fiber 5.3g 21 %
- Sugars 9.6g 0 %
* Percent Daily Values are based on a 2,000 calorie diet.
With toasted almonds, sesame seeds, and ramen noodles, this green salad has the perfect crunch to it. Top it all off with a simple homemade dressing, and this Ramen Noodle Salad will win everyone over!
Sometimes we like a little Asian twist on our salad recipes. Just like asian coleslaw, or asian noodle salad, this Ramen Salad has a bit of an oriental flavor that everyone loves!
A favorite side salad
Don’t know how it happened, but all of us kids on the Luna side end up with the same assignments for family gatherings. I’m always desserts. My little sister always brings cookies. My oldest sister always does a side… Does your family do this? Well, my sister who always brings a side often gets asked to bring today’s recipe for Ramen Noodle Salad.
This salad is a family favorite and is one we’ve made for years. We tried to track down where we got the recipe, but we’ve been making it for so long, it was hard to remember. I would have never guessed that Ramen in a salad would be so amazing, but it adds the perfect crunch! The homemade dressing is just as good—and overall the salad is SO simple to throw together.
Ready in 15 minutes!
This recipe requires minimal ingredients, and minimal effort! It doesn’t take longer than 15-20 minutes from start to finish, which is perfect when you need a quick and easy side.
TOAST. Lay almonds, noodles and sesame seeds onto a flat cookie sheet. Toast in the oven for 8-10 minutes at 375°F.
GREENS. Cut up napa cabbage and mix with noodle mixture.
DRESSING. Mix two packs of ramen noodle seasoning, vegetable oil, sugar and vinegar to make dressing. Mix well. Add dressing to cabbage just before serving.
What else can I add to the salad? Our recipe is pretty basic and pairs well with a variety of main dishes. However, you can change it up with many delicious choices such as:
- grilled chicken
- green onions
- shredded carrots
- water chestnuts
- mix of purple and green cabbage
- thinly sliced snow peas
- broccoli florets
- bell peppers
- sunflower seeds
- dried cranberries
- mandarin oranges
- canned baby corn
Making ahead and storing
Can I make this ahead of time ? You can definitely make this salad ahead of time. Since we like our noodles to be on the crunchier side, I often mix the salad ingredients together in the morning and store covered in the fridge. I toast the noodles and mix up the dressing and store both in separate containers. I add the noodles and dressing to the salad just before serving.
How to store leftover salad : Cover the leftover salad and store in the fridge for up to 3 days. The noodles will absorb the dressing and loose some of their crunchiness, but the salad still tastes great!
I honestly think I could eat this salad all day long! My only suggestion is that it gets eaten quick. After it’s been sitting out for a few hours the noodles get soft and it’s not as good as when the noodles have a little crunch to them. 🙂
Published January 10, 2019 . Last Updated January 8, 2019 by Cheyanne
Healthy Orange Shrimp Ramen Noodle Salad – Sticky, sweet and citrusy skinny orange shrimp served over an easy oriental pasta salad packed with ramen noodles, coleslaw, mandarin oranges and avocados. This easy to make ramen salad is light, refreshing, full of flavor and sure to become a family favorite!
Hey there, friends!
Well, we are officially 10 days into the new year!
So tell me, if you made a resolution to eat better, or simply set small goals toward living a healthy lifestyle, how is it going? Have you been eating nutritious meals, or have you already abandoned protein packed, veggie forward entrees for all the cookies and sweets?!
Well, healthy resolutions or no resolutions, diet or no diet, this Oriental salad I’m sharing today is something you are going to want to eat on repeat! It’s the perfect balance of healthy noms with a ramen noodle crunch factor of 1,000% and you are absolutely going to love it!
Plump, succulent shrimp sautéed in a buttery, spicy, citrusy sauce served atop a bed of fresh, crisp Asian coleslaw loaded with crunchy, crushed ramen, juicy mandarin oranges, creamy avocado, nutty almonds, pungent cilantro and delicate green onions.
This Asian salad is healthy and loaded with protein and vegetables, yet packed with flavor and texture.
Crunchy, sweet, citrusy and slightly spicy, this Oriental salad is anything but bland or boring and perfect for lunches or healthy, light dinners!
What is orange shrimp?
Orange shrimp is a classic orange glazed shrimp dish commonly found in (American) Chinese restaurants. Citrusy and slightly sweet in flavor, orange shrimp can be prepared either deep-fried or stir-fried.
How to make orange shrimp sauce?
Orange shrimp is quick and easy to prepare, making it an excellent option for busy weeknight dinners!
While some orange shrimp recipes require battering and deep-frying shrimp then preparing and reducing an orange sauce for coating, this skinny orange shrimp recipe calls for quickly stir-frying the shrimp in a hot skillet before adding the orange shrimp sauce and tossing to coat.
The orange shrimp sauce is made up of garlic, orange zest, orange juice, lime zest, lime juice, cilantro and a scant amount of butter.
Will orange juice cook shrimp?
Technically speaking, orange juice will not “cook” shrimp. However, if you allow shrimp to soak or marinate in orange juice (or any citrus juice) long enough, denaturation will take place and the shrimp will turn firm and opaque, exactly as if the shrimp had been cooked with heat.
Ceviche is a popular dish in which raw fish or shrimp are marinated in citrus juice and served as an appetizer.
In this orange shrimp recipe, orange juice is not used to “cook” or marinate the shrimp, instead orange juice is used as an ingredient in the sauce (or glaze).
What is Asian noodle salad?
Asian noodle salad is an oriental-inspired pasta salad made up of noodles, vegetables and fresh herbs tossed in an Asian dressing or sauce.
The ingredients in an Asian noodle salad can vary greatly from recipe to recipe.
For example, the pasta in an Asian noodle salad can range from soba noodles or spaghetti to ramen noodles or rice noodles.
As well, a wide variety and combination of vegetables can be used, from broccoli and bell peppers to edamame and/or carrots. Since Asian noodle salads are so versatile they are a great way to use up whatever pastas you have in the pantry and fresh vegetables you have on hand in the refrigerator!
How long will Asian noodle salad keep?
Asian ramen salad should be stored in an airtight container in the refrigerator and will keep for up to 3 days.
While some Asian salads are served warm or cold, this Easy Asian Noodle Salad is served with both warm and cold components. However, the shrimp can be made in advance and kept in an airtight container in the refrigerator which makes in perfect for easy meal preps or quick lunches on the go!
What goes with Asian noodle salad?
While you can definitely eat Asian Ramen Noodle Salad as a main meal on its own, this easy oriental ramen salad is topped with flavorful orange shrimp.
If you have a shellfish allergy or simply aren’t a fan of shrimp, here are some other great serving options to pair with Asian ramen noodle salad:
- Asian marinated chicken or plain, shredded rotisserie chicken
- Seared ahi tuna
- Thinly sliced grilled steak
- Seared, grilled or baked salmon
How to make Orange Shrimp Ramen Noodle Salad (Notes, tips & tricks):
- While I used jumbo (16/20 count) shrimp in this orange shrimp recipe, you can use any size shrimp you would like. If using smaller shrimp, make sure you scale the cooking time down as they will take less time to cook through! Do not overcook the shrimp or they will become rubbery. Shrimp are perfectly cooked when they have a curled “C” shape.
- If you don’t want to use ramen, you can use crunchy Chinese chow mein noodles or crunchy wontons instead!
- If you don’t want to use coleslaw, you can substitute 6-7 cups shredded lettuce of your preference.
- The shrimp portion of the salad can be served warm from the skillet and on top of the salad, or they can be cooked in advanced and stored in an airtight container in the refrigerator for up to 3 days.
- If time permits, the coleslaw salad tastes great if refrigerated for 1-2 hours before serving so the flavors have a chance to marry. If making in advance, drizzle the noodles, shrimp, coleslaw, oranges and cucumber mixture with dressing and toss. Wait to add the almonds and green onions until just before serving. However, while the flavors taste best if given a few hours to marry, the noodles, slaw and veggies will get soggy if you dress the salad more than 3 hours in advance.
Easy to prepare and ready in 25 minutes or less, this orange shrimp Asian noodle salad is perfect for lunches, meal preps, potlucks and light dinners! Healthy without sacrificing flavor or texture, this Chinese ramen salad is something you will want to eat year round!
Until next week, friends, cheers – to superb salads!
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The best Healthy Orange Shrimp Ramen Noodle Salad recipe👇