Ramen Noodle Salad Recipe

There's nothing quite like the combination of crunchy, fresh veggies and the savory goodness of ramen noodles in this Ramen Noodle Salad. This dish is a delightful blend of textures and flavors, perfect for potlucks, BBQs, or as a quick side dish on a busy weeknight.

I discovered this recipe when I was looking for a way to elevate instant ramen noodles beyond soup. With just a few pantry staples and some fresh produce, this salad became an instant family favorite. It's simple, budget-friendly, and absolutely delicious!

Why You'll Love This Ramen Noodle Salad

Get ready to meet your new go-to recipe for any occasion. This Ramen Noodle Salad is not only a crowd-pleaser but also a breeze to whip up.

First, it's incredibly versatile. You can customize it with whatever vegetables you have on hand, making it the perfect dish to clean out your fridge.

Secondly, the combination of crunchy ramen noodles and a tangy dressing creates an irresistible texture and flavor. The dressing, made with soy sauce, sesame oil, and a touch of sugar, is both sweet and savory, perfectly complementing the salad's fresh ingredients.

Lastly, it’s an absolute time-saver. You can toss everything together in under 20 minutes, and it still tastes amazing even when made ahead. Ideal for those moments when you're short on time but need something impressive.

So, whether you're hosting a dinner party or looking for a unique meal-prep option, this salad has got you covered. Let’s dive into what makes this recipe shine!

Ingredients Notes

The magic of this Ramen Noodle Salad lies in its balance of fresh vegetables, crispy noodles, and a vibrant homemade dressing. Let’s break down the key components:

• Ramen Noodles: Uncooked ramen noodles provide a delightful crunch. Use the inexpensive instant packs, but skip the seasoning packet – we’re making our own dressing!
• Cabbage: Thinly sliced green cabbage is the base of the salad, adding a crisp and refreshing texture. You can also mix in some purple cabbage for a pop of color.
• Carrots: Shredded carrots add sweetness and a vibrant orange hue to the salad.
• Green Onions: These bring a mild onion flavor that complements the dressing beautifully.
• Almonds and Sunflower Seeds: Toasted almonds and sunflower seeds give the salad a nutty flavor and extra crunch.
• Sesame Oil: A little goes a long way in the dressing, adding a nutty and slightly smoky aroma.
• Soy Sauce: The salty base of the dressing, balancing the sweetness.
• Rice Vinegar: Adds tanginess to the dressing, tying all the flavors together.
• Sugar: Just a hint to balance the acidity of the vinegar and the saltiness of the soy sauce.

You’ll also need a sharp knife or mandoline for slicing, a mixing bowl, and a whisk for the dressing.

How to Make This Ramen Noodle Salad

Creating this salad is as easy as 1-2-3! Let’s walk through the steps:

1. Prepare the Noodles: Begin by breaking the uncooked ramen noodles into small pieces. Spread them on a baking sheet along with the almonds and sunflower seeds, and toast in a preheated oven at 350°F for 5-7 minutes, or until golden and fragrant.
2. Chop the Veggies: Thinly slice the cabbage and shred the carrots. Slice the green onions into small rounds. Combine all the vegetables in a large mixing bowl.
3. Make the Dressing: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, sugar, and a dash of salt and pepper. Taste and adjust the seasoning as needed.
4. Assemble the Salad: Add the toasted ramen noodle mixture to the bowl of vegetables. Pour the dressing over the top and toss until everything is evenly coated.
5. Chill and Serve: Let the salad sit for at least 10 minutes to allow the flavors to meld. Serve immediately or refrigerate for up to 24 hours for a make-ahead option.

This salad comes together in no time, and the results are guaranteed to wow your taste buds!

Storage Options

Leftovers of this Ramen Noodle Salad are just as delicious the next day. Here’s how to store it properly:

• Refrigerator: Store the salad in an airtight container for up to 3 days. Note that the ramen noodles may lose some of their crunch over time, but the flavors will deepen and become more robust.
• Separate Components: For the crunchiest results, store the toasted noodles and seeds separately from the dressed vegetables. Combine them just before serving.
• Reheating: This dish is best served cold or at room temperature, so there’s no need for reheating.

Variations and Substitutions

The beauty of this salad is its adaptability. Here are some ways you can make it your own:

• Add Protein: Turn this salad into a complete meal by adding shredded rotisserie chicken, cooked shrimp, or cubed tofu.
• Swap the Nuts: Allergic to almonds? Use chopped cashews, pecans, or skip the nuts entirely and double up on sunflower seeds.
• Try a Different Dressing: For a spicier twist, add a splash of sriracha or chili oil to the dressing.
• Incorporate More Veggies: Toss in sliced bell peppers, snap peas, or edamame for extra color and nutrition.
• Gluten-Free Option: Use gluten-free ramen noodles or substitute with crispy rice noodles.

Don’t be afraid to get creative – this recipe is the perfect blank canvas for your culinary experiments.

Conclusion:
With its crunchy texture, bold flavors, and effortless preparation, this Ramen Noodle Salad is sure to become a staple in your recipe repertoire. Whether you’re serving it as a side or enjoying it as a light lunch, this salad is a guaranteed hit every time. Why not give it a try today? 😊

Print