Name: Ramen Noodle Salad: 7 Crunchy Ingredients to Love
Prep time: 30 min
Cook time: 15 min
Total time: 3 h 30 min
Cuisine: Asian
Ingredients: 2 (3 oz.) packages Ramen noodles (chicken flavor); ½ cup slivered almonds (raw); 1/3 cup edamame (frozen beans, not pods); 4 cups green cabbage (shredded); 2 cups red cabbage (shredded); 1 cup carrots (julienned); 11 oz. mandarin oranges (drained and patted dry); ¼ cup green onions (diced); 3 tablespoons toasted sesame seeds; ½ cup peanut oil (can substitute avocado, vegetable, or canola oil); 1/3 cup rice vinegar (can substitute white vinegar); 2 ramen seasoning packets; 2 tablespoons honey; ¾ teaspoon garlic powder; ½ teaspoon ground ginger; 1/8 teaspoon toasted sesame oil

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Ramen Noodle Salad is a delightful, crunchy dish that has become a favorite for many. This vibrant salad combines toasted ramen noodles and slivered almonds with fresh vegetables like shredded cabbages, julienned carrots, edamame, and mandarin oranges, all dressed in a tangy sesame-peanut dressing. It’s the perfect addition to any light lunch or as a refreshing side dish for gatherings. The balance of textures and flavors is simply irresistible, making it a go-to recipe in my kitchen.

Why You’ll Love This Ramen Noodle Salad

This Ramen Noodle Salad is not just delicious; it’s also incredibly versatile and easy to make. Here are some reasons to love it:

Quick to prepare and perfect for busy weeknights.
Loaded with vibrant vegetables, making it a healthy choice.
Can be made ahead of time, ideal for potlucks.
Offers a crunchy texture that keeps it interesting.
Customizable with various proteins like chicken or tofu.
Perfect as a light meal or a side dish for larger gatherings.

This salad is not only a Ramen noodle dish but also an Asian noodle salad that fits well into a vegetarian diet.

Ingredients for Ramen Noodle Salad

Gather these items:

2 (3 oz.) packages Ramen noodles (chicken flavor)
½ cup slivered almonds (raw)
1/3 cup edamame (frozen beans, not pods)
4 cups green cabbage (shredded)
2 cups red cabbage (shredded)
1 cup carrots (julienned)
11 oz. mandarin oranges (drained and patted dry)
¼ cup green onions (diced)
3 tablespoons toasted sesame seeds
½ cup peanut oil (can substitute avocado, vegetable, or canola oil)
1/3 cup rice vinegar (can substitute white vinegar)
2 ramen seasoning packets
2 tablespoons honey
¾ teaspoon garlic powder
½ teaspoon ground ginger
1/8 teaspoon toasted sesame oil

How to Make Ramen Noodle Salad Step-by-Step

Step 1: Preheat your oven to 350° F to prepare for toasting the ramen noodles and almonds.
Step 2: Combine the dressing ingredients—peanut oil, rice vinegar, ramen seasoning packets, honey, garlic powder, ground ginger, and toasted sesame oil—in a mini food processor or a jar with a lid. Blend or shake vigorously until the dressing is well emulsified. Cover and refrigerate to let the flavors meld.
Step 3: Break the ramen noodles into bite-sized chunks and spread them evenly on a baking dish along with the slivered almonds. If your almonds are not pre-toasted, toast them together with the noodles. Bake for 10-15 minutes, checking around 13 minutes, until they are golden and toasted. Remove from the oven and let cool completely.
Step 4: Run the frozen edamame beans under cool water to thaw them quickly. Transfer to paper towels and pat dry thoroughly to avoid excess moisture in the salad.
Step 5: In a large mixing bowl, combine the cooled toasted ramen noodles and almonds with shredded green and red cabbage, julienned carrots, thawed edamame, drained mandarin oranges, diced green onions, and toasted sesame seeds.

Step 6: Drizzle the chilled dressing over the salad ingredients. Using kitchen tongs, toss everything together thoroughly to evenly coat the salad with the flavorful dressing.
Step 7: Cover the salad and refrigerate for 2-3 hours before serving. This chilling time allows the flavors to blend and the salad to develop a crisp texture.

Pro Tips for the Best Ramen Noodle Salad

Keep these in mind:

For longer make-ahead storage, cover and refrigerate before serving.
Consider adding grilled chicken for extra protein, making it a more filling meal.
Mix in some fresh herbs like cilantro or mint for an added burst of flavor.

Best Ways to Serve Ramen Noodle Salad

This salad is versatile and can be served in numerous ways:

Serve it as a light lunch on its own.
Pair it with grilled chicken or shrimp for a hearty meal.
Offer it as a side dish at BBQs or potlucks.

How to Store and Reheat Ramen Noodle Salad

To keep your salad fresh, cover and refrigerate it. It can be stored for up to 3 days. If you plan to make it in advance, prepare the dressing separately and add it right before serving to maintain the crunch of the noodles and vegetables.

Frequently Asked Questions About Ramen Noodle Salad

What is ramen noodle salad?

Ramen noodle salad is a crunchy salad that combines toasted ramen noodles with vegetables and a flavorful dressing, making it a popular choice for potlucks and gatherings.

Can I make ramen noodle salad ahead of time?

Yes, you can prepare it ahead of time. Just ensure to mix in the dressing right before serving to keep the noodles crisp.

How do I avoid common mistakes with ramen noodle salad?

To avoid soggy noodles, serve the dressing on the side or mix it in just before serving to maintain the crunchiness of the salad.

Variations of Ramen Noodle Salad You Can Try

Feel free to experiment with these variations:

Make it vegetarian by swapping the dressing with a soy-based option.
Add protein like grilled chicken or tofu for a more filling meal.
Incorporate different vegetables such as bell peppers or snap peas for added crunch.

Ramen Noodle Salad: 7 Crunchy Ingredients to Love - Ramen Noodle Salad - additional detail

For more delicious recipes, check out our latest recipes or try making cranberry orange pancakes for a delightful breakfast. If you’re looking for a hearty meal, consider our Korean BBQ meatballs recipe.

For a deeper dive into the benefits of incorporating more vegetables into your diet, visit Healthline.

Ramen Noodle Salad: 7 Crunchy Ingredients to Love

Author: basmer
Total Time: 3 hours 30 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Ramen Noodle Salad is a crunchy, flavorful dish combining toasted ramen noodles and slivered almonds with shredded cabbages, julienned carrots, edamame, mandarin oranges, and a tangy sesame-peanut dressing.

Instructions

Preheat your oven to 350° F to prepare for toasting the ramen noodles and almonds.
Combine the dressing ingredients—peanut oil, rice vinegar, ramen seasoning packets, honey, garlic powder, ground ginger, and toasted sesame oil—in a mini food processor or a jar with a lid. Blend or shake vigorously until the dressing is well emulsified. Cover and refrigerate to let the flavors meld.
Break the ramen noodles into bite-sized chunks and spread them evenly on a baking dish along with the slivered almonds. If your almonds are not pre-toasted, toast them together with the noodles. Bake for 10-15 minutes, checking around 13 minutes, until they are golden and toasted. Remove from oven and let cool completely.
Run the frozen edamame beans under cool water to thaw them quickly. Transfer to paper towels and pat dry thoroughly to avoid excess moisture in the salad.
In a large mixing bowl, combine the cooled toasted ramen noodles and almonds with shredded green and red cabbage, julienned carrots, thawed edamame, drained mandarin oranges, diced green onions, and toasted sesame seeds.
Drizzle the chilled dressing over the salad ingredients. Using kitchen tongs, toss everything together thoroughly to evenly coat the salad with the flavorful dressing.
Cover the salad and refrigerate for 2-3 hours before serving. This chilling time allows the flavors to blend and the salad to develop a crisp texture.