ramen noodles salad recipe

Written BySheba G Updated On
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The Best ramen noodles salad recipe

Growing up, I always loved a good bowl of ramen, but as I got older, I started to appreciate the versatility of ramen noodles beyond just soup. One of my favorite ways to use them is in a ramen noodle salad.

This dish is perfect for a light lunch or a side dish for a family gathering. The combination of crispy noodles, fresh vegetables, and a tangy dressing makes for a refreshing and flavorful meal.

My kids love it because it’s fun to eat and has a great crunch. Plus, it’s a healthier option compared to deep-fried noodles.

I often make this for potlucks or picnics because it’s easy to prepare in advance and can be served at room temperature. The health benefits are also a plus, with plenty of vegetables and a balanced mix of carbs, proteins, and healthy fats.

The best part is that you can customize it with your favorite veggies and proteins, making it a versatile dish for any occasion.

Crispy Ramen Noodle Salad

4.7 from 567 votes

A crispy ramen noodle salad with a tangy dressing, perfect for a light lunch or side dish. This salad is packed with fresh vegetables and a balanced mix of flavors.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Noodles

1 package (3 oz) ramen noodles, seasoning packet discarded
2 tablespoons vegetable oil

For the Dressing

1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon honey
1 clove garlic, minced
1 teaspoon grated ginger

For the Salad

2 cups shredded cabbage
1 cup shredded carrots
1 cucumber, sliced
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
1/2 cup chopped peanuts

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2Line a baking sheet with parchment paper.
3Break the ramen noodles into smaller pieces and place them on the baking sheet.
4Drizzle with vegetable oil and toss to coat evenly.
5Spread the noodles out in a single layer.
6Bake for 5-7 minutes, or until the noodles are golden brown and crispy.
7Keep an eye on them to prevent burning.
8Remove from the oven and let them cool to room temperature.
9While the noodles are cooling, prepare the dressing.
10In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, minced garlic, and grated ginger.
11Set the dressing aside.
12In a large mixing bowl, combine the shredded cabbage, shredded carrots, sliced cucumber, chopped green onions, and chopped cilantro.
13Add the cooled crispy ramen noodles to the bowl.
14Pour the dressing over the salad and toss gently to combine, ensuring all the ingredients are well coated.
15Sprinkle with chopped peanuts before serving.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 2.5g❤️Cholesterol: 0mg🧂Sodium: 700mg🌾Total Carbs: 40g🥦Dietary Fiber: 5g🍬Sugars: 10g🥩Protein: 9g

📝Notes

Tips: For a spicier salad, add a pinch of red pepper flakes to the dressing. You can also add your favorite protein, such as grilled chicken or tofu, for a more substantial meal.

Watch Video Of How Crispy Ramen Noodle Salad Works

This ramen noodle salad is a versatile and delicious dish that’s perfect for any occasion. Whether you’re serving it as a light lunch or a side dish at a family gathering, it’s sure to be a hit.

The combination of crispy noodles, fresh vegetables, and a tangy dressing makes it a refreshing and flavorful meal. Plus, it’s easy to customize with your favorite ingredients.

I always keep the ingredients on hand because you never know when you might need a quick and tasty dish. I hope you enjoy this recipe as much as my family does.

❓ Frequently Asked Questions About Crispy Ramen Noodle Salad

Can I use a different type of noodle?

While ramen noodles give this salad its signature crunch, you can experiment with other types of noodles like soba or wheat noodles. Keep in mind that the cooking time and texture may vary.

How long can I store the salad?

This salad is best enjoyed fresh, but you can store it in the refrigerator for up to 2 days. Keep in mind that the noodles may lose some of their crunch over time.

Can I make the dressing ahead of time?

Yes, you can make the dressing ahead of time and store it in the refrigerator for up to a week. Just give it a good whisk before using it to ensure the ingredients are well combined.

Can I add proteins to this salad?

Absolutely! Feel free to add your favorite protein like grilled chicken, tofu, or shrimp to make it a more substantial meal. Just cook the protein separately and add it to the salad before serving.

What can I do if I don’t have sesame oil?

If you don’t have sesame oil, you can substitute it with a neutral-flavored oil like vegetable or canola oil. The flavor will be slightly different, but it will still be delicious.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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