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

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  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Salads, Side Dishes
  • Method: Stovetop, Mixing
  • Cuisine: Asian-inspired

Description

This Ramen Noodle Salad is a crunchy, flavorful dish that combines toasted ramen noodles with fresh vegetables, sesame seeds, and almonds, all tossed in a tangy Asian-inspired dressing. It’s a quick and easy salad perfect for picnics, potlucks, or a light meal.


Ingredients

Units Scale

Salad:

  • 2 packs ramen noodles, seasoning packet discarded
  • 2 tablespoons butter
  • 2 teaspoons sesame oil, divided
  • 1 1/2 cups shredded napa cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup sliced green onions
  • 1/4 cup toasted sesame seeds
  • 1/4 cup sliced toasted almonds

Dressing:

  • 1/4 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
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Prepare Noodles: Break the ramen noodles into small, bite-sized pieces while still in the packaging. Discard or save the seasoning packets.
  2. Toast Noodles: Heat a skillet over medium heat. Add the butter and 1 teaspoon of sesame oil. Once melted, add the ramen noodles. Toast, stirring frequently, for about 5 minutes or until golden brown. Remove from heat and let cool slightly.
  3. Combine Salad Ingredients: In a large salad bowl, combine the toasted ramen noodles, shredded napa cabbage, shredded carrots, sliced green onions, toasted sesame seeds, and sliced toasted almonds. Toss gently to mix.
  4. Make Dressing: In a small bowl, whisk together the soy sauce, canola oil, the remaining 1 teaspoon of sesame oil, rice vinegar, honey, ginger paste, minced garlic, and black pepper until well combined.
  5. Dress Salad: Pour the dressing over the salad ingredients in the bowl. Toss until everything is evenly coated with the dressing.
  6. Garnish and Serve: Garnish the salad with additional sliced green onion, sesame seeds, and sliced almonds if desired. Serve and enjoy!

Notes

  • Toast the noodles until golden brown for the best texture.
  • Adjust the amount of honey or soy sauce in the dressing to your preference.
  • You can add other vegetables like bell peppers, edamame, or snow peas.
  • For a spicier dressing, add a pinch of red pepper flakes.
  • Serve immediately or within a few hours to maintain the noodle crunch.

Nutrition

  • Calories: 300
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 4g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 8g
  • Protein: 3g
  • Cholesterol: 5mg