broccoli and ramen noodle salad recipe

Written ByJenny Smyth Posted on
broccoli and ramen noodle salad recipe
Jump to Recipe Jump to Video Print Recipe

The Best broccoli and ramen noodle salad recipe

I’m so excited to share with you one of my family’s favorite recipes: broccoli and ramen noodle salad. This dish has been a staple in our household for years, and I’m sure it will become a favorite in yours too. It’s a unique blend of textures and flavors that will leave you wondering how something so simple can be so delicious. The best part?

It’s incredibly easy to make and requires minimal ingredients. My kids love helping me prepare the ingredients, and they always get excited when they see the finished product on the table. We’ve served this salad at countless family gatherings, potlucks, and even just as a quick weeknight dinner. It’s a versatile recipe that can be tailored to suit any occasion or dietary need.

Plus, it’s packed with nutritious veggies like broccoli and carrots, making it a great option for health-conscious eaters. I’ve experimented with various seasonings and spices over the years, but this classic recipe remains my go-to version. Give it a try and see why it’s become a staple in our household! The combination of crunchy ramen noodles, tender broccoli, and creamy dressing is simply irresistible.

I love how the different textures and flavors come together to create a truly satisfying meal. Whether you’re in the mood for something light and refreshing or hearty and comforting, this salad fits the bill perfectly. One of my favorite things about this recipe is how easily it can be customized to suit individual tastes. Want more heat?

Add some red pepper flakes! Prefer less sauce? Use less dressing or substitute with Greek yogurt instead. The possibilities are endless!

And don’t even get me started on the health benefits – this salad is chock-full of vitamins A, C, and K from the broccoli alone! Not to mention the protein-packed ramen noodles provide sustained energy for your active family members (or yourself!) So go ahead, give this recipe a try, and watch as your family devours every last bite.

Broccoli and Ramen Noodle Salad

Broccoli and Ramen Noodle Salad

4.9 from 507 votes

This crunchy broccoli and ramen noodle salad combines toasted ramen noodles with fresh broccoli florets and a tangy Asian-inspired dressing. It is a quick and satisfying side dish or light lunch that comes together in minutes.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 6Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Salad

4 cups broccoli florets (about 1 large head), cut into bite-size pieces
2 packages (3 oz each) ramen noodles, broken into small pieces (discard seasoning packets)
1/2 cup sunflower seeds or slivered almonds
1/4 cup chopped green onions

For the Dressing

1/3 cup vegetable oil
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons honey or brown sugar
1 teaspoon sesame oil
1 clove garlic, minced

👨‍🍳Directions

1Heat a large skillet over medium-high heat.
2Add the broken ramen noodles and sunflower seeds, stirring frequently until the noodles are lightly golden and the seeds are toasted, about 3 to 4 minutes.
3Watch closely to avoid burning; remove from heat and let cool.
4In a small bowl or jar, combine the vegetable oil, rice vinegar, soy sauce, honey, sesame oil, and minced garlic.
5Whisk or shake until the honey is fully dissolved and the dressing is emulsified.
6In a large mixing bowl, combine the broccoli florets, toasted ramen noodle mixture, and chopped green onions.
7Pour the dressing over the salad and toss until everything is evenly coated.
8Let the salad sit at room temperature for at least 10 minutes to allow the flavors to meld and the broccoli to slightly soften.
9Serve immediately or refrigerate for up to 2 hours for a chilled salad.

🔧Equipment

Large skillet
Large mixing bowl
Small bowl or jar for dressing
Whisk or fork
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 18g💛Saturated Fat: 2.5g❤️Cholesterol: 0mg🧂Sodium: 420mg🌾Total Carbs: 26g🥦Dietary Fiber: 3g🍬Sugars: 9g🥩Protein: 6g

📝Notes

For extra protein, add cooked chicken or edamame. To make it vegan, use maple syrup instead of honey. The salad is best eaten the same day as the noodles may soften over time.

Watch Video Of How Broccoli and Ramen Noodle Salad Works

One of my favorite things about this recipe is how easily it can be stored for later use. Simply refrigerate the prepared salad in an airtight container for up to 24 hours before serving – perfect for meal prep or potluck planning!

When reheating leftovers (if there are any!) , toss gently to prevent breakage of those precious noodle strands; serve immediately while still warm.

❓ Frequently Asked Questions About Broccoli and Ramen Noodle Salad

1. What is broccoli and ramen noodle salad?

This recipe combines crunchy ramen noodles with tender broccoli florets in a creamy dressing.

2. What type of ramen noodles should I use?

For this recipe, you’ll want to use thin, straight-cut noodles made from wheat flour – preferably without added preservatives.

3. Can I customize the level of spiciness in this recipe?

Yes! If you prefer milder flavors, reduce or omit the amount of hot sauce used.

4. Is there a specific type of broccoli that works best for this recipe?

Florets from either green or purple varieties work well; choose whichever looks freshest at your local market!

5

Can I substitute other vegetables for broccoli?

Sure! Feel free to experiment with other colorful options like carrots, bell peppers, or snap peas.

Similar Posts