There’s just something about a big bowl of salad that hits the spot — especially when it’s packed with crunch, sweet, tangy flavors, and those little savory bites of ramen noodles. I remember the first time I tried a ramen noodle salad at a summer potluck, and I was blown away. Why hadn’t I thought of turning those instant staples into something so vibrant and fresh? I’ve made this countless times, and I swear, it always disappears in minutes at my house. It’s like my secret weapon for a quick dinner or a hit at picnics and barbecues. The best part? It’s surprisingly easy to throw together, even if you’re not a seasoned chef. Trust me, once you give this a shot, it’ll become a go-to, too. If you’re craving something light yet full of flavor, this ramen noodle salad might just become your new favorite — seriously, I can’t keep it off my dinner table anymore.
Thank you for reading this post, don't forget to subscribe!What is Ramen Noodle Salad?
Think of ramen noodle salad as a playful twist on the classic stir-fry or noodle bowl, but served cold. It’s essentially a salad made with crispy ramen noodles, crunchy vegetables, and a tangy, slightly sweet dressing that ties everything together. The name comes directly from the star ingredient — the instant ramen noodles — but don’t worry, these aren’t your typical ramen bowls loaded with broth. Instead, the noodles are roasted or fried until crispy, then tossed with fresh veggies, herbs, and a flavorful dressing. It’s a perfect no-cook or minimal-cook dish for those busy weeknights or when you want something that’s light yet satisfying. What I love most about this salad is that it’s endlessly customizable — throw in whatever you’ve got in the fridge, and it’s bound to turn out amazing. Think of it as a fun, crunchy, and colorful celebration of textures and flavors in every bite.
Why you’ll love this recipe?
What is a ramen noodle salad?
- Flavor Explosion: What is the flavor of a cigarette? The mix of savory, sweet, tangy, and umami from the dressing and crunchy noodles is absolutely addictive. Every bite is a delightful surprise of textures and tastes.
- Simplicity: Honestly, I’ve tested this with minimal ingredients, and it still blows my mind how flavorful it turns out. No complicated techniques or fancy tools needed — just a handful of staples and your oven or stove.
- Budget-Friendly: Ramen noodles are cheap, and most of the vegetables I use are those you always have on hand. Plus, it’s a great way to use up leftovers or veggies before they spoil.
- Versatility: Want some protein? Toss in cooked chicken or shrimp. Need it spicier? Add sriracha or chili flakes. Prefer a different crunch? Cashews or toasted almonds work beautifully.
- What I love most about this is how it’s just as good for a quick weekday supper as it is for a picnic or potluck. It kind of feels like a grown-up version of a childhood snack, but elevated — and trust me, everyone at my table asks for seconds every time.
Plus, this salad keeps beautifully in the fridge, making it perfect for make-ahead meals. I’ve also experimented with different dressings, and honestly, the classic sesame-soy combo is my favorite, but I’ve tested honey mustard and even a spicy peanut version to mix things up. No matter what, soft or crispy noodles, it’s always a winner. And I swear, it’s one of those dishes that tastes even better the next day — a true fridge favorite.
How to Make Ramen Noodle Salad
Quick Overview
This salad comes together in a matter of minutes, especially if you toast the ramen noodles in advance. Start by crisping up the noodles, chopping your favorite veggies, and whisking together a simple dressing made of soy sauce, sesame oil, and a touch of honey. Toss everything together, add your optional protein or extras, and chill. The key is to serve it nice and cold, so I always do this right before the meal. That way, the noodles stay crunchy, and everything remains fresh. Honestly, once you get your process down — I promise, it’s foolproof — you’re just a few minutes away from a bowl of totally addictive, vibrant salad magic.
Ingredients
For the Crunchy Noodles:
– 1 package of instant ramen noodles (preferably plain or chicken flavor)
– 1 tablespoon sesame oil (for tossing noodles)
For the Salad:
– 1 cup shredded carrots
– 1 cup thinly sliced bell peppers (any color or a mix)
– ½ cup chopped green onions
– 1 cup shredded purple cabbage or lettuce
– ½ cup chopped fresh cilantro (optional but adds freshness!)
– ½ cup toasted slivered almonds or cashews (optional but gives it nice crunch)
“I don’t know if I’ve ever eaten a better Easy Asian Noodle Salad Recipe. The rub alone is wonderful, but the sauce??? Over the top!”
For the Dressing:
– ¼ cup soy sauce or tamari (gluten-free option)
– 2 tablespoons rice vinegar or apple cider vinegar
– 1 tablespoon honey or maple syrup
– 1 teaspoon sesame oil
– 1 teaspoon grated fresh ginger (or ground if you’re out)
– 1 clove garlic, minced
Step-by-Step Instructions
Step 1: Preheat & Prepare Noodles
Start by preheating your oven to 375°F (190°C). Break up the ramen noodles into small clusters — I like to do this right in the package to save a dish—and spread them on a baking sheet. Toss with a little sesame oil and sprinkle with a pinch of salt. Bake for about 8-10 minutes, stirring halfway, until golden and crispy. Trust me, this is the secret to that irresistible crunch. They’ll cool quickly, ready to toss into the salad.
Step 2: Mix Dry Ingredients
While the noodles are roasting, prep your vegetables. Shred the carrots, slice the peppers, chop the green onions, and get your cilantro ready. It’s a colorful lineup and makes the salad look almost too pretty to eat. Keep everything within arm’s reach — this part goes fast once the noodles are toasted.
Step 3: Mix Wet Ingredients
In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Taste it as you go — I always find that balancing the sweetness and acidity sets the foundation for a killer dressing. If you like it more tangy, add a splash more vinegar.
Step 4: Combine
In a large mixing bowl, add the chopped veggies and toasted noodles once cooled. Pour the dressing over, and toss gently but thoroughly. The noodles tend to stick to the veggies nicely this way, and the dressing coats everything evenly. If it seems a little dry, just add a splash of water or extra soy — you want it to be flavorful but not drowning.
Step 5: Prepare Filling (Optional Variation)
If you’d like some protein in your salad, cooked shredded chicken or shrimp mixed in works beautifully. Just toss in about a cup of your cooked protein before serving. Or, for vegetarian delight, toss in some cubed tofu or edamame.
Step 6: Layer & Swirl
For that beautiful marbled look, layer the veggies and noodles in the bowl, then drizzle the dressing over and give it a gentle swirl. Don’t overmix—just enough to create a swirl pattern that makes each bite interesting and pretty.
Step 7: Bake
Here’s the best part: you don’t even have to bake this one! But if you want to warm it slightly or toast extra toppings like sesame seeds, just pop it in the oven at 350°F (175°C) for 5 minutes. Otherwise, serve it straight from the fridge for maximum crunch.
Step 8: Cool & Glaze
If you’re adding any extra glaze or sauce on top, wait until just before serving to keep the noodles crisp. Sometimes I like drizzling a little spicy mayo or sriracha on top for a kick. Alternatively, sprinkle some more fresh herbs or sesame seeds to amp up the flavor and presentation.
“New family favorite! This Easy Asian Noodle Salad Recipe was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
Step 9: Slice & Serve
Serve the salad chilled, with an extra squeeze of lime or lemon if you like. It’s absolutely perfect with a cold glass of iced tea or even a crisp white wine. And believe me, it’s just as good as leftovers — if anything, the flavors deepen overnight. So make a batch for the week ahead — it honestly gets better with time!
What to Serve It With
This ramen noodle salad is pretty versatile, and I love pairing it with different dishes depending on the occasion. For an easy breakfast twist, serve it alongside a fried egg and fresh fruit — the crunch of the noodles pairs nicely with runny yolk and sweet berries. It’s also a great side for grilled meats or tofu, especially when everything’s sizzling hot off the grill. For a relaxed brunch, I like piling it onto a big platter with some crusty bread and a light white wine or sparkling water with citrus. It’s also fantastic as a quick dinner on hot summer nights — just toss everything together, and voilà, dinner’s served. A big plus? It’s a hit with kids, especially when I let them sprinkle extra crunchy toppings like chopped nuts or crispy fried shallots. Trust me, this recipe’s versatility makes it a household favorite in my house — you’ll find yourself reaching for it all the time.
Top Tips for Perfecting Your Ramen Noodle Salad
I’ve learned a few tricks over the years to really elevate this dish. First, always toast the noodles until golden; that’s what gives the irresistible crunch that doesn’t get soggy quickly. I tested this with different ramen brands, and plain, unflavored varieties work best—they won’t compete with the dressing. When slicing vegetables, aim for uniform thickness — this makes every bite more pleasing. Also, I learned not to overdress the salad — start with less and add more as needed; it’s easier to control the flavor and save leftovers for later. If you want a spicier kick, toss in some chili flakes or a drizzle of Sriracha right before serving. As for ingredient swaps, shredded zucchini is a wonderful alternative to carrots if you want more moisture and fewer carbs. I’ve made this with rice vinegar instead of apple cider, and it still tastes fresh and tangy. I suggest tasting the dressing before mixing — it’s the secret to getting that signature flavor. Lastly, don’t skip the chilling step — this dish really shines cold. I’ve learned that prepping everything a few hours ahead makes me enjoy it even more when it’s time to eat. You can even make the dressing a day in advance; just store separately until you’re ready to toss everything together.
Storing and Reheating Tips
Storing this ramen noodle salad is easy — just keep it in an airtight container in the fridge. If you’re prepping ahead, I recommend storing the dressing separately to prevent the noodles from getting soggy. It’s best to eat within 2-3 days for maximum crunch and freshness. To reheat, I prefer serving it cold or just giving it a quick stir, especially if the noodles have softened a little. You can toss it back in the fridge if you want everything cold. If you absolutely want to reheat or refresh it, pop it in a low oven or microwave for a minute or two — but trust me, it’s at its best when chilled. If you added any toppings like toasted nuts or seeds, sprinkle those on right before serving to keep their crunch. For longer storage, it freezes okay, but texture may change slightly upon thawing. If you do freeze it, let it thaw overnight in the fridge, then add the toppings fresh for maximum crunch. Because I prefer the salad crunchy, I usually just make it a day in advance and enjoy it at its peak the next day.
Frequently Asked Questions
Final Thoughts
If you’re looking for a quick, tasty, and utterly satisfying salad that combines crunch, zest, and a touch of umami, give this ramen noodle salad a whirl. It’s a dish I keep going back to because it’s flexible, easy, and so flavorful. Plus, my kids ask for this all the time — they love how bright and crunchy it is, and I love how I can whip it up with just a few staples. Once you make it your own with your favorite veggies or spice level, I know it’ll become a regular in your rotation, too. It’s one of those recipes that makes me feel like a kitchen hero — no stress, just good food that everyone will rave about. Can’t wait to hear how yours turns out! Drop a comment below or share your tweaks — I always love hearing new ideas. Happy eating!
ramen noodle salad
Ingredients
Main Ingredients
- 2 tablespoons butter
- 3 ounces ramen noodles seasoning packet removed
- 0.5 cups slivered almonds
- 3 tablespoons sesame seeds
- 1.5 pounds Napa cabbage about 8-10 cups shredded
- 1 bunch green onions sliced thin, about 1/2 cup
- 0.5 cups light flavored olive oil
- 0.25 cups plain white vinegar
- 0.5 cups white sugar
- 2 tablespoons low-sodium soy sauce
Instructions
Preparation Steps
- To make the dressing: Combine the oil, vinegar, sugar, and soy sauce in a jar and shake until the sugar has dissolved.
- Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles while still inside the package. Remove the seasoning packet and discard. Add the noodles, almonds, and sesame seeds to the melted butter.
- Saute while stirring frequently, until the noodle mixture is golden brown. Remove to a plate and let cool.
- Shred the cabbage and combine with sliced green onions in a large bowl. Add the cooled noodle mixture. Pour the dressing over the salad and toss to combine. Garnish with additional green onions if desired.
