crispy ramen noodle salad recipe

Written ByJenny Smyth Posted on
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The Best crispy ramen noodle salad recipe

I’m so excited to share this crispy ramen noodle salad recipe with you all. It’s a game-changer for any occasion, and my family loves it just as much as I do. This recipe has been a staple in our household for years, and I’m happy to finally share it with you.

The best part? It’s incredibly easy to make and packed with nutrients. The combination of crunchy ramen noodles, juicy veggies, and a tangy dressing is absolute perfection.

Whether you’re looking for a quick lunch or dinner solution, or need something to bring to a potluck, this recipe is sure to please. And the best part? It’s ready in just 15 minutes!

I like to use this time of year as an excuse to get creative in the kitchen and try out new recipes. This one has become a favorite among my kids, who love helping me mix everything together in a big bowl. My husband appreciates how filling it is, making it perfect for those busy weeknights when we need something that’ll keep us going until dinner.

As for me, I love how versatile it is – we can enjoy it on its own or add some grilled chicken or tofu for extra protein.

Crispy Ramen Noodle Salad

4.6 from 1442 votes

A crunchy and refreshing salad made with crispy ramen noodles, fresh vegetables, and a tangy soy-sesame dressing. This dish is perfect as a side or a light main course, offering a delightful contrast of textures.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Salad

2 packages (3 oz each) ramen noodles, broken into pieces
1/4 cup unsalted butter, melted
1/2 cup sliced almonds
1/4 cup sunflower seeds
1 head napa cabbage, shredded
1 cup shredded carrots
4 green onions, sliced

For the Dressing

1/3 cup vegetable oil
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons granulated sugar
1 teaspoon sesame oil
1 clove garlic, minced
1/2 teaspoon ground ginger

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2In a large bowl, toss the broken ramen noodles with the melted butter until evenly coated.
3Spread the noodles in a single layer on a baking sheet and bake for 8 to 10 minutes, stirring halfway through, until they are golden brown and fragrant.
4Add the sliced almonds and sunflower seeds to the baking sheet with the noodles during the last 2 to 3 minutes of baking.
5Toast them until they are lightly browned and aromatic, then remove the baking sheet from the oven and let the mixture cool completely on the sheet.
6In a small bowl, whisk together the vegetable oil, rice vinegar, soy sauce, sugar, sesame oil, minced garlic, and ground ginger.
7Continue whisking until the sugar is fully dissolved and the dressing is well combined.
8In a large serving bowl, combine the shredded napa cabbage, shredded carrots, and sliced green onions.
9Add the cooled crispy noodle mixture and pour the dressing over the top.
10Toss everything together until the salad is evenly coated with the dressing and serve immediately.

🔧Equipment

Baking sheet
Large bowl
Small bowl
Whisk
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 28g💛Saturated Fat: 8g❤️Cholesterol: 30mg🧂Sodium: 480mg🌾Total Carbs: 28g🥦Dietary Fiber: 4g🍬Sugars: 9g🥩Protein: 7g

📝Notes

For a nut-free version, omit the almonds and sunflower seeds and add extra ramen noodles. The salad is best served immediately after tossing to maintain the crunchiness of the noodles.

Watch Video Of How Crispy Ramen Noodle Salad Works

This crispy ramen noodle salad is always a good idea for any occasion because it is quick to make and everyone loves it. It works well for family gatherings since you can double the recipe easily and it travels well.

I often bring it to potlucks and it is always one of the first dishes to disappear. For storage keep the salad in a sealed container in the fridge for up to three days.

If you want to reheat the noodles for extra crunch you can toast them again in a dry pan for a minute or two. Serve it cold or at room temperature with extra dressing on the side.

It is a simple reliable recipe that never lets me down.

❓ Frequently Asked Questions About Crispy Ramen Noodle Salad

Q: What type of noodles are best for this recipe?

I like to use the thin, straight noodles that come in a package of ramen. They’re usually labeled as ‘chow mein’ or ‘stir-fry’ noodles.

Q: Can I use different types of vegetables?

Of course! Feel free to get creative with your favorite veggies. Some options include carrots, bell peppers, cucumber, and snap peas.

Q: How do I make the dressing?

The dressing is where this recipe really shines – it’s made with just two ingredients: soy sauce and rice vinegar. You can adjust the proportions to taste.

Q: Can I store leftovers in the fridge?

Yes! In fact, this salad is one of those rare recipes that tastes even better the next day. Simply store it in an airtight container in the fridge for up to 24 hours.

Q: Is this recipe gluten-free?

Yes! Just be sure to choose gluten-free soy sauce and rice vinegar.

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