Ramen Noodle Salad Recipe

Introduction

This Ramen Noodle Salad is a deliciously crunchy, flavorful dish that’s perfect for potlucks or a fresh weeknight side. Combining toasted ramen noodles, crunchy almonds, and a vibrant assortment of veggies with a tangy sesame dressing, it’s sure to brighten any meal.

Ingredients

• 2 (3 oz.) packages Ramen noodles (chicken flavor)
• ½ cup slivered almonds (raw)
• 1/3 cup edamame (frozen beans, not pods)
• 4 cups green cabbage (shredded)
• 2 cups red cabbage (shredded)
• 1 cup carrots (julienned)
• 11 oz. mandarin oranges (drained and patted dry)
• ¼ cup green onions (diced)
• 3 tablespoons toasted sesame seeds
• ½ cup peanut oil (can substitute avocado, vegetable, or canola oil)
• 1/3 cup rice vinegar (can substitute white vinegar)
• 2 ramen seasoning packets
• 2 tablespoons honey
• ¾ teaspoon garlic powder
• ½ teaspoon ground ginger
• 1/8 teaspoon toasted sesame oil

Instructions

1. Step 1: Preheat your oven to 350° F.
2. Step 2: Combine the peanut oil, rice vinegar, ramen seasoning packets, honey, garlic powder, ground ginger, and toasted sesame oil in a mini food processor or a jar with a tight lid. Blend or shake well until the dressing is emulsified. Cover and refrigerate.
3. Step 3: Break the ramen noodles into bite-sized chunks and spread them on a baking dish with the slivered almonds. If your almonds are already toasted, you can skip the baking step.
4. Step 4: Bake for 10-15 minutes until the noodles and almonds are toasted and golden—about 13 minutes works well. Remove and let cool.
5. Step 5: Rinse the frozen edamame under cold water until thawed. Drain and pat dry with paper towels.
6. Step 6: In a large bowl, combine the cooled ramen and almonds with shredded green cabbage, red cabbage, julienned carrots, mandarin oranges, green onions, sesame seeds, and edamame. Drizzle the dressing over the salad and use tongs to toss everything until evenly coated.
7. Step 7: Chill the salad in the refrigerator for 2-3 hours before serving to let the flavors meld. It can also be made ahead and chilled longer for convenience.

Tips & Variations

• For a nut-free option, substitute slivered almonds with sunflower seeds and use a nut-free oil in the dressing.
• Use other crunchy vegetables like snap peas or bell peppers for added texture and color.
• If you prefer a spicier salad, add a dash of sriracha or red pepper flakes to the dressing.
• Make sure the noodles and almonds are fully cooled before mixing to keep them crispy longer.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. For best texture, keep the dressing separate until just before serving if making in advance. Leftover salad can be enjoyed cold or at room temperature. If the noodles soften after storage, toss gently before serving to redistribute the dressing and refresh the crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different ramen flavor?

Yes, chicken flavor is recommended for its complementary taste, but you can use beef or vegetable flavor packets depending on your preference.

Is this salad suitable for meal prep?

Absolutely! It actually benefits from chilling a few hours ahead. Just store the dressing separately if prepping more than a day in advance to keep the noodles crisp.

Ramen Noodle Salad Recipe

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★★★★★

4.6 from 145 reviews

• Author: Cleo
• Total Time: 3 hours 30 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Ramen Noodle Salad is a crunchy, flavorful dish combining toasted ramen noodles and slivered almonds with shredded cabbages, julienned carrots, edamame, mandarin oranges, and a tangy sesame-peanut dressing. It’s a vibrant, refreshing salad perfect as a light lunch or a side dish for gatherings, with a delightful balance of textures and sweet-savory flavors.

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Ingredients

Scale 1x2x3x

Salad Ingredients

• 2 (3 oz.) packages Ramen noodles (chicken flavor)
• ½ cup slivered almonds (raw)
• 1/3 cup edamame (frozen beans, not pods)
• 4 cups green cabbage (shredded)
• 2 cups red cabbage (shredded)
• 1 cup carrots (julienned)
• 11 oz. mandarin oranges (drained and patted dry)
• ¼ cup green onions (diced)
• 3 tablespoons toasted sesame seeds

Dressing Ingredients

• ½ cup peanut oil (can substitute avocado, vegetable, or canola oil)
• 1/3 cup rice vinegar (can substitute white vinegar)
• 2 ramen seasoning packets
• 2 tablespoons honey
• ¾ teaspoon garlic powder
• ½ teaspoon ground ginger
• 1/8 teaspoon toasted sesame oil

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Instructions

1. Preheat Oven: Preheat your oven to 350° F to prepare for toasting the ramen noodles and almonds.
2. Prepare Dressing: Combine the dressing ingredients—peanut oil, rice vinegar, ramen seasoning packets, honey, garlic powder, ground ginger, and toasted sesame oil—in a mini food processor or a jar with a lid. Blend or shake vigorously until the dressing is well emulsified. Cover and refrigerate to let the flavors meld.
3. Toast Ramen Noodles and Almonds: Break the ramen noodles into bite-sized chunks and spread them evenly on a baking dish along with the slivered almonds. If your almonds are not pre-toasted, toast them together with the noodles. Bake for 10-15 minutes, checking around 13 minutes, until they are golden and toasted. Remove from oven and let cool completely.
4. Prepare Edamame: Run the frozen edamame beans under cool water to thaw them quickly. Transfer to paper towels and pat dry thoroughly to avoid excess moisture in the salad.
5. Assemble Salad: In a large mixing bowl, combine the cooled toasted ramen noodles and almonds with shredded green and red cabbage, julienned carrots, thawed edamame, drained mandarin oranges, diced green onions, and toasted sesame seeds.
6. Toss with Dressing: Drizzle the chilled dressing over the salad ingredients. Using kitchen tongs, toss everything together thoroughly to evenly coat the salad with the flavorful dressing.
7. Chill and Serve: Cover the salad and refrigerate for 2-3 hours before serving. This chilling time allows the flavors to blend and the salad to develop a crisp texture. For longer make-ahead storage, refer to notes below.

Notes

• The almonds can be omitted if toasted ones are unavailable or replaced with another nut of choice.
• You can substitute peanut oil with other mild oils like avocado, vegetable, or canola oil for the dressing.
• The salad can be made a day ahead; store it covered in the refrigerator and toss again before serving to redistribute dressing and crisp up the noodles.
• Use caution when toasting the noodles to prevent burning, as oven temperatures and baking times can vary.
• For a gluten-free option, substitute ramen noodles with a gluten-free crunchy noodle alternative.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Baking
• Cuisine: Asian-inspired

Keywords: Ramen Noodle Salad, crunchy salad, Asian salad, toasted ramen noodles, mandarin orange salad, peanut sesame dressing, vegetarian salad