Crispy Ramen Noodle Salad Recipe: A Zesty Summer Delight

My weekend dinner game changed when I stumbled upon this incredible ramen noodle salad that combines crunch and zest in unexpected ways.

Crisp vegetables dance alongside springy noodles, creating a symphony of textures.

Fresh herbs add bright notes to each delightful bite.

Pantry staples transform into something extraordinary with minimal effort.

Chilled and refreshing, this dish works perfectly for summer lunches or quick weeknight meals.

Colorful ingredients promise a vibrant plate that will make you smile.

Ramen Noodle Salad Storage Tips

• Store leftovers in an airtight container for up to 3 days in the refrigerator. Keep dressing separate to maintain crispness.
• Add fresh toasted noodles and almonds when reheating to restore crunch and texture.
• Warm salad briefly in microwave at 50% power for 30-45 seconds, stirring midway to distribute heat evenly.
• If salad seems dry after refrigeration, drizzle reserved dressing and toss lightly before serving.

Sips To Match Ramen Salad

• Crunch and Sip Pairing: Pair this ramen noodle salad with a crisp Japanese beer like Asahi or Sapporo, which cuts through the richness and complements the toasted nutty flavors.
• Refreshing Citrus Balance: Serve with a chilled green tea or a light lemon-infused sparkling water to brighten the savory Asian-inspired dressing and refresh the palate.
• Smooth Contrast Companion: Add a side of creamy avocado slices or a small cucumber yogurt sauce to provide a cool, smooth texture against the crunchy toasted noodles and almonds.
• Zesty Wine Match: Select a dry Riesling or Pinot Grigio that offers a light, acidic profile to enhance the salad's complex flavor layers without overwhelming the delicate chicken and vegetable notes.

Fresh Takes on Ramen Noodle Salad

• Vegan Veggie Crunch: Replace chicken with crispy tofu or roasted chickpeas. Use vegetable broth instead of chicken flavor packet for added depth.
• Gluten-Free Nutty Noodle Bowl: Swap regular ramen with gluten-free rice noodles. Use tamari instead of soy sauce and ensure all ingredients are certified gluten-free.
• Spicy Asian Fusion: Add sriracha or chili oil to the dressing. Include diced jalapeños or red pepper flakes for extra heat. Incorporate sliced cucumber for cooling contrast.
• Low-Carb Protein Power: Substitute ramen noodles with spiralized zucchini or cauliflower rice. Keep the crunchy almonds and seeds for texture. Use grilled shrimp or lean turkey instead of chicken.

FAQs

• Can I make this salad vegetarian?

Yes, simply replace chicken with tofu, edamame, or additional vegetables like shredded carrots or bell peppers for a protein-packed vegetarian version.

• Is this salad best served cold or warm?

This ramen noodle salad is typically served cold or at room temperature, making it perfect for summer potlucks and picnics.

• How long can the toasted noodle mixture stay crunchy?

The toasted ramen, almonds, and sesame seeds will remain crispy for about 2-3 hours after preparation if stored in an airtight container.

• Can I prepare this salad in advance?

You can prep the ingredients separately and combine them just before serving to maintain the crunchiness and prevent the cabbage from getting soggy.

Ramen Noodle Salad With The Crunch Everyone Loves

• Quickly Customize the Flavor: Swap out chicken for tofu or shrimp, making this recipe adaptable to different dietary preferences and taste buds.
• Minimal Cooking Skills Required: Simple step-by-step process means even beginner cooks can confidently create a delicious meal without complicated techniques.
• Speedy Weeknight Dinner Solution: From start to finish, this ramen noodle salad takes less than 20 minutes to prepare, perfect for busy families needing a quick and satisfying meal.
• Crowd-Pleasing Potluck Star: Packed with crunchy textures and bold Asian-inspired flavors, this salad is sure to impress at gatherings and become a go-to recipe for social events.

Ramen Noodle Salad Ingredient Set

• Chicken: Lean protein that adds substance to the salad. Boneless and skinless works best.
• Cabbage: Provides crunch and freshness. Napa or green cabbage recommended.
• Green Onions: Adds sharp, mild onion flavor and bright color. Fresh and thinly sliced works great.
• Ramen Noodles: Base of the salad with unique texture. Uncooked noodles work perfectly.
• Slivered Almonds: Provides nutty crunch and additional texture. Toasting enhances flavor.
• Sesame Seeds: Adds subtle nutty taste and visual appeal. White or mixed seeds are great.
• Butter: Helps toast noodles and adds rich flavor. Unsalted recommended.

• Vegetable Oil: Creates smooth, light dressing base. Neutral flavor preferred.
• Rice Vinegar: Adds tangy brightness to the dressing. Helps balance flavors.
• Sugar: Provides subtle sweetness and balances acidity. Granulated works best.
• Soy Sauce: Brings umami and depth to the dressing. Low sodium option available.
• Sesame Seed Oil: Adds rich, nutty flavor. Use sparingly for intense taste.

• Salt: Enhances overall seasoning. Adjust to personal taste.
• Pepper: Adds mild heat and complexity. Fresh ground works best.

• Ramen Flavor Packet: Provides additional seasoning if desired. Not mandatory.

Toss Together Ramen Noodle Salad

Step 1: Toast Noodle Base

• Ramen noodles
• Slivered almonds
• Sesame seeds

Cook while stirring occasionally until ingredients turn golden brown and become fragrant.

This creates a delightful crunchy texture and enhances the overall flavor profile of the salad.

Step 2: Combine Salad Ingredients

• Shredded cabbage
• Cooked chicken
• Chopped green onions
• Toasted noodle mixture from previous step

Mix ingredients thoroughly to distribute flavors evenly.

Step 3: Whip Up Zesty Dressing

• Vegetable oil
• Rice vinegar
• Granulated sugar
• Ramen flavor packets
• Soy sauce
• Sesame oil

Blend until sugar dissolves and ingredients are well incorporated.

Step 4: Dress and Serve

Drizzle half the prepared dressing over the salad just before serving.

This prevents ingredients from becoming soggy.

Add extra dressing according to personal preference.

Step 5: Final Seasoning

Sprinkle salt and black pepper to taste.

Give the salad a final gentle toss to ensure even distribution of seasonings.

Salad Tips For Flavorful Ramen Noodles

• Melt butter at medium heat and stir constantly to prevent burning, ensuring an even golden-brown color for maximum crunch and flavor.
• Add dressing just before serving to maintain the crisp texture of noodles and keep vegetables fresh and crunchy.
• Swap chicken with tofu, shredded turkey, or plant-based protein for vegetarian or alternative dietary needs.
• Adjust sugar and vinegar ratios to create a personalized sweet-tangy profile that suits your taste preferences.
• Layer toasted nuts and seeds generously to add delightful crunch and nutty depth to the overall salad experience.

Ramen Noodle Salad Recipe

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4.6 from 11 reviews

• Total Time: 20 minutes
• Yield: 8 1x

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Description

Cool Asian-inspired ramen noodle salad brings crisp vegetables and tangy dressing together in a quick, refreshing dish. Crunchy noodles and zesty flavors make this light meal perfect for summer gatherings or speedy weeknight dinners you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 1 head green cabbage, shredded (about 10 cups)
• 2 cups diced rotisserie chicken
• 2 (3 ounces / 85 grams) packages chicken Top Ramen noodles, crushed, raw

Crunchy Toppings:

• 1/2 cup slivered almonds
• 2 tablespoons sesame seeds
• 1/2 cup sliced green onions

Dressing Ingredients:

• 1/2 cup oil (vegetable, canola, or olive)
• 1/4 cup white vinegar
• 1/2 cup sugar
• 2 chicken-flavored packets from ramen (optional)
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• Salt and pepper to taste
• 2 tablespoons butter

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Instructions

1. Crumble uncooked ramen noodles and toast them in a skillet with slivered almonds and sesame seeds until they turn golden brown and become fragrant, stirring frequently to prevent burning.
2. Shred the cabbage into thin, delicate strips and dice the cooked chicken into bite-sized pieces for uniform texture and easy eating.
3. Finely chop green onions to distribute their sharp, fresh flavor throughout the salad.
4. Prepare a vibrant dressing by whisking together oil, vinegar, sugar, ramen flavor packets, soy sauce, and sesame oil until the sugar dissolves completely and ingredients are well integrated.
5. Combine the toasted noodle mixture, cabbage, chicken, and green onions in a spacious mixing bowl, creating a balanced blend of ingredients.
6. Drizzle half the prepared dressing over the salad just before serving to maintain the crisp texture of the noodles and prevent sogginess.
7. Gently toss the salad to ensure every ingredient is lightly coated with dressing, adding more if desired for enhanced flavor.
8. Season with salt and pepper, adjusting to personal taste preferences and allowing the individual components to shine.

Notes

• Toast ingredients carefully to prevent burning, watching the skillet closely and stirring frequently for even golden color.
• Swap chicken with tofu or tempeh for a vegetarian version that maintains protein content and adds interesting texture.
• Prepare dressing separately and store in refrigerator up to 3 days ahead, allowing flavors to meld and intensify for a more complex taste profile.
• Use pre-shredded coleslaw mix as a time-saving alternative to chopping fresh cabbage, which streamlines recipe preparation.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Lunch, Snacks
• Method: Sautéing
• Cuisine: Japanese

Nutrition

• Serving Size: 8
• Calories: 366
• Sugar: 12 g
• Sodium: 690 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 3 g
• Protein: 10 g
• Cholesterol: 38 mg