crunchy ramen noodle salad recipe

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

I’m so excited to share this crunchy ramen noodle salad recipe with you, it’s a game-changer for any occasion. I first discovered this recipe on a food blog a few years ago, and since then, it’s become a staple in our household. My kids love it, my husband loves it, and I love it because it’s easy to make, packed with nutrients, and can be customized to suit everyone’s taste. The best part?

It’s made with common ingredients you likely have on hand, so you can whip it up in no time. The combination of crunchy noodles, fresh veggies, and a tangy dressing is absolute perfection. Plus, it’s a great way to get your family to eat more vegetables – who doesn’t love a good salad? I’ve made this recipe for potlucks, family gatherings, and even just as a quick lunch on the go.

It’s that good! When I’m short on time, I love knowing that this recipe is always a winner. Whether you’re serving it as a side dish or using it as the main event (like we do), this crunchy ramen noodle salad is sure to please even the pickiest of eaters. So go ahead and give it a try – your taste buds (and your family) will thank you!

My kids ask for this salad all the time, and I’m happy to oblige because it’s just that good. We like to serve it with some crusty bread or over rice for a filling meal. One of my favorite things about this recipe is how customizable it is – want more veggies? Add ’em!

Want less noodles? No problem! This recipe is truly adaptable to your family’s tastes and preferences. And let’s not forget about the health benefits – with all those veggies and lean protein from the noodles, you can feel good about what you’re feeding your family.

Plus, the dressing is made with olive oil and vinegar, so you don’t have to worry about any harsh chemicals or additives. This crunchy ramen noodle salad is truly a winner in our household – I hope it becomes one in yours too!

Crunchy Ramen Noodle Salad

4.9 from 1835 votes

A delightful and crunchy ramen noodle salad with a tangy dressing, perfect for a light meal or side dish. Combines ramen noodles with a variety of fresh vegetables and a savory sauce.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Noodles

8 oz ramen noodles
2 tbsp vegetable oil

For the Dressing

1/4 cup soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp honey
1 tbsp grated ginger
1 clove garlic, minced
1/2 tsp red pepper flakes

For the Salad

1 bag coleslaw mix
1 red bell pepper, thinly sliced
1 cucumber, thinly sliced
1/2 cup chopped green onions
1/2 cup chopped cilantro
1/4 cup chopped peanuts

👨‍🍳Directions

1Cook ramen noodles according to package instructions until al dente.
2Drain and rinse under cold water.
3Toss with vegetable oil to prevent sticking.
4In a medium bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and red pepper flakes.
Set aside.
5In a large bowl, combine coleslaw mix, red bell pepper, cucumber, green onions, and cilantro.
6Add the cooked and cooled ramen noodles to the bowl.
7Pour the dressing over the noodle and vegetable mixture.
8Toss gently to combine, ensuring all ingredients are well coated.
9Toss in chopped peanuts.
10Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
11Before serving, give the salad a quick toss.

🔧Equipment

Large bowl
Medium bowl
Skillet
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 2.5g❤️Cholesterol: 0mg🧂Sodium: 1200mg🌾Total Carbs: 38g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 10g

📝Notes

Tips: For added crunch, you can toast the ramen noodles in the oven at 350°F (175°C) for 5-7 minutes until golden brown. Be careful not to burn them. Add your favorite protein, such as grilled chicken or tofu, to make it a more substantial meal.

Watch Video Of How Crunchy Ramen Noodle Salad Works

This crunchy ramen noodle salad is always a great idea for any occasion – whether you’re serving it as a side dish or using it as the main event (like we do), it’s sure to please even the pickiest of eaters.

We like to store leftovers in an airtight container in the fridge for up to 3 days without losing its crunchiness.

Reheating leftovers is easy – simply add some fresh veggies or nuts if desired before serving again.

❓ Frequently Asked Questions About Crunchy Ramen Noodle Salad

1. What type of noodles should I use?

For this recipe, I recommend using the regular ramen noodles found in most grocery stores. You can also use low-sodium or gluten-free options if that suits your needs.

2. Can I customize the veggies?

Yes! Feel free to add or subtract any veggies that suit your taste preferences or dietary needs.

3. Do I have to use chicken?

Nope! You can use any protein source of your choice – tofu, beef, pork, or even shrimp would work well in this recipe.

4. Can I make this salad ahead of time?

Sure thing! You can prepare all the ingredients and store them in separate containers in the fridge until ready to assemble and serve.

5. How long does this salad keep?

This crunchy ramen noodle salad will keep in an airtight container in the fridge for up to 3 days without losing its crunchiness.

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