Name: Ramen Noodle Salad: Crunchy, Tangy, and Totally Addictive!
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Asian-inspired
Ingredients: 2 packs ramen noodles, seasoning packet discarded; 2 tablespoons butter; 2 teaspoons sesame oil, divided; 1 ½ cups shredded napa cabbage; ½ cup shredded carrots; ¼ cup sliced green onions; ¼ cup toasted sesame seeds; ¼ cup sliced toasted almonds; ¼ cup soy sauce; 2 tablespoons canola oil (or any neutral oil); 2 tablespoons rice vinegar; 1 tablespoon honey; 1 teaspoon ginger paste; 1 clove garlic, finely minced; ¼ teaspoon freshly ground black pepper

Alright, get ready to ditch the same old salads because we’re diving into the fabulous world of Ramen Noodle Salad! This isn’t your average leafy green situation. We’re talking crispy toasted ramen noodles, fresh veggies, and a tangy Asian-inspired dressing that will have you coming back for more. It’s quick, easy, and absolutely bursting with flavor. Perfect for potlucks, picnics, or just a fun weeknight side!

Why You’ll Love This Recipe

Crunch Factor: Toasted ramen noodles add an irresistible crunch that sets this salad apart.
Quick & Easy: Ready in just 20 minutes, it’s perfect for those busy days.
Flavor Explosion: The tangy dressing and nutty toppings create a symphony of flavors.
Totally Customizable: Add your favorite veggies and proteins for a personalized touch.

Ingredients You’ll Need

Salad

Ramen noodles: The star of the show, toasted for that perfect crunch. Discard the seasoning packet, we won’t need it!
Butter: For toasting the noodles, adds a rich, buttery flavor.
Sesame oil: Adds a nutty, aromatic flavor. Divided use, don’t forget!
Shredded napa cabbage: Adds a crisp, refreshing texture.
Shredded carrots: Adds sweetness and a vibrant color.
Sliced green onions: Adds a mild oniony flavor and a pop of freshness.
Toasted sesame seeds: Adds a nutty flavor and a crunchy texture.
Sliced toasted almonds: Adds a nutty crunch and a touch of elegance.

Dressing

Soy sauce: Adds a salty, umami flavor.
Canola oil: Or any neutral-tasting oil, for a smooth dressing.
Rice vinegar: Adds a tangy, acidic note.
Honey: Adds a touch of sweetness to balance the tanginess.
Ginger paste: Adds a warm, spicy flavor.
Garlic: Finely minced, adds a pungent, savory note.
Freshly ground black pepper: Adds a touch of warmth and spice.

Variations

Protein Power: Add cooked chicken, shrimp, or tofu for a heartier salad.
Veggie Medley: Add bell peppers, cucumbers, or edamame for extra veggies.
Spicy Kick: Add a dash of sriracha or red pepper flakes to the dressing.
Peanut Butter Twist: Add a tablespoon of peanut butter to the dressing for a nutty flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Ramen Noodle Salad

Step 1: Toast the Ramen Noodles

Break the ramen noodles into small pieces. Heat butter and 1 teaspoon of sesame oil in a skillet. Add noodles and toast for about 5 minutes, stirring frequently, until golden brown. Let cool.

Step 2: Combine Salad Ingredients

In a large bowl, combine toasted ramen noodles, napa cabbage, carrots, green onions, sesame seeds, and almonds. Toss gently.

Step 3: Make the Dressing

In a small bowl, whisk together soy sauce, canola oil, remaining sesame oil, rice vinegar, honey, ginger paste, garlic, and pepper.

Step 4: Dress and Serve

Pour the dressing over the salad and toss until evenly coated. Garnish with extra green onions, sesame seeds, and almonds if desired. Serve and enjoy!

Pro Tips for Making the Recipe

Toast to Perfection: Keep an eye on the noodles while toasting to prevent burning.
Cool Before Tossing: Let the toasted noodles cool slightly before adding them to the salad to keep the veggies crisp.
Whisk the Dressing Well: Ensure the dressing is thoroughly combined for the best flavor.
Don’t Overdress: Add the dressing gradually and toss gently to avoid making the salad soggy.

How to Serve

This salad is perfect:

As a side dish: With grilled meats, fish, or tofu.
As a potluck favorite: It’s always a hit at gatherings.
As a light lunch: It’s satisfying and easy to pack.
As a unique salad option: It’s a fun twist on traditional salads.

Make Ahead and Storage

Storing Leftovers

Store leftover salad in an airtight container in the refrigerator for up to 2 days. The noodles may soften slightly, but the flavor will still be delicious.

Freezing

Freezing is not recommended as the texture of the noodles and vegetables will change.

Reheating

This salad is best served cold, so no reheating needed!

FAQs

1. Can I use a different type of noodle?

Yes, you can use other types of Asian noodles, but ramen noodles provide the best crunch and texture.

2. Can I use a different type of vinegar?

Yes, you can use apple cider vinegar or white wine vinegar as a substitute for rice vinegar.

3. Can I make this salad without nuts?

Absolutely! You can omit the nuts or substitute them with sunflower seeds or pumpkin seeds.

4. Can I make the dressing ahead of time?

Yes, the dressing can be made ahead of time and stored in the refrigerator for up to a week.

Conclusion

This Ramen Noodle Salad is a crunchy, tangy, and totally addictive dish that’s perfect for any occasion. It’s quick, easy, and bursting with flavor. So, grab your ingredients and get ready to whip up a salad that will have everyone asking for the recipe. You’re going to love it!

Emily

Hey, I'm Emily! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

Ramen Noodle Salad: Crunchy, Tangy, and Totally Addictive!