Easy Ramen Noodle Salad
This Ramen Noodle Salad is my go-to recipe for when I need something quick, delicious, and a little different. The crunchy ramen noodles, vibrant coleslaw mix, and sweet bell peppers come together beautifully. It’s perfect for potlucks, BBQs, and picnics, making it a versatile dish for any gathering. I love how the tangy dressing with soy sauce and apple cider vinegar perfectly complements the fresh veggies and toasted nuts. It’s simple to throw together and even easier to devour. Plus, letting it chill in the fridge for an hour makes it even better as the flavors meld together.
Vegetable oil: Use a neutral oil like canola or sunflower oil. Apple cider vinegar: Adds a tangy kick to balance the flavors. White vinegar or rice vinegar can work too. Soy sauce: Provides a savory umami flavor. Use tamari or coconut aminos if you need a gluten-free option. Sugar: Balances the tang and umami with a touch of sweetness. Honey or agave syrup can be used as substitutes. Sesame oil: Adds depth and a rich sesame flavor. A little goes a long way, and it’s essential for the dressing. Garlic: Infuses the dressing with a robust, savory flavor. Garlic powder can be used if fresh isn’t available. Ginger: Adds a fresh, zesty note to the dressing. Ground ginger works in a pinch.
First, whisk together the vegetable oil, apple cider vinegar, soy sauce, sugar, sesame oil, minced garlic, and grated ginger in a small bowl. Next, break the ramen noodles into small pieces while they’re still in the bag. In a large bowl, combine the crushed ramen noodles, coleslaw mix, cooked edamame, sliced red bell pepper, julienned carrot, green onions, toasted almonds, sunflower seeds, and sesame seeds. Mix everything well to ensure an even distribution of ingredients. Pour the dressing over the salad and toss everything together until the ingredients are well coated. Refrigerate the salad for at least 1 hour. This chilling time allows the flavors to meld together and the noodles to soften slightly. Before serving, give the salad one last toss to refresh it. Adjust the seasoning if necessary, then serve chilled and enjoy!
Storage
Store the Ramen Noodle Salad in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing as the fresh vegetables and noodles will lose their texture and become soggy upon thawing.
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title: “Ramen Noodle Salad” ShowToc: true date: “2024-10-13” author: “Sandra Fuller”
Be sure to try my Chinese Chicken Salad and Thai Chicken Salad recipes next!
Ramen Noodle Salad
It’s amazing how much flavor and crunch that a simple packet of ramen noodles can add to this incredible Ramen Noodle Salad! This recipe is cool, refreshing, and super easy to make. (And wait until you taste this dressing! It’s amazing!) My favorite part about it is that it pairs so well with a variety of chicken, beef, pork, and shrimp dishes! -Check out my pairing suggestions below as well as my PRO tips!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Break up the noodles and place on on a baking sheet, along with (raw) slivered almonds. Bake at 350° for 10-15 minutes, until toasted. Remove and let cool.
Add all salad ingredients to a large bowl. Add the dressing and toss well to combine. Chill for 2-3 hours prior to serving.
Make Ahead Method
The prep work for this recipe can be done 1-2 days ahead of time:
Prepare all ingredients as outlined and refrigerate in airtight containers. (The cabbage, carrots, edamame, and green onions can be stored in the same container.) When ready to serve, combine and toss 2-3 hours ahead of time. Cover and chill until ready to serve. Note: If your dressing solidifies during storage: Let it sit at room temperature until it liquifies, then shake to combine and serve.
Pro Tips
Cabbage: 16 oz. of coleslaw mix can be used instead of slicing fresh cabbage. If you do slice fresh cabbage, be sure to use leftovers for my Egg Roll in a Bowl, Thai Chicken Salad, Cabbage and Sausage, Beef Ramen Noodles, and Cabbage Soup! Nuts: Toasted almonds and sesame seeds add a ton of flavor to this, so don’t skip those! If your sesame seeds aren’t toasted, include them on the baking sheet with the ramen/almonds. Cashews and roasted peanuts make a great addition as well! Edamame: I love the vibrant green color that edamame adds to this salad, you can find edamame beans (not pods), in the frozen vegetable section of the store. Add-ons: Other great additions include rotisserie chicken, avocado, chow mein noodles, bean sprouts, water chestnuts, baby corn, shrimp, and bell peppers.
Pairing Options
Chicken: Sweet and Sour Chicken, Firecracker Chicken, Peanut Butter Chicken, Bruschetta Chicken, Chicken Noodle Stir Fry, Honey Garlic Chicken, General Tso’s Chicken, Chinese Chicken Fingers. Beef: Beef Stir Fry with Noodles, Beef and Broccoli, Pepper Steak. Pork: Pan Fried Pork Chops Shrimp: Honey Garlic Shrimp, Fried Shrimp, Firecracker Shrimp, Shrimp Stir Fry
Storage
Store leftovers in an airtight container and refrigerate for up to 2 days.
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Large Serving Bowl with Lid and Serving Tongs -A large bowl is needed as this makes a lot. Mini Food Processor– I use this to combine dressing ingredients, it emulsifies well and keeps the consistency of the dressing thick/uniform. Baking Sheet– This is the one I use for this. Kitchen Tongs– To toss the salad ingredients together. Cutting Boards My Favorite Chef Knife
