Oh, I still remember the first time I made this ramen noodle salad. It was at a summer picnic, and I needed something quick, colorful, and full of flavor. I grabbed a pack of ramen, tossed it in the fridge with some crunchy vegetables, and whipped up a tangy dressing. The smell alone brought everyone to the table — that savory, slightly sweet, sesame-scented aroma. It’s honestly become a go-to for me whenever I’m in a rush but want to serve something tasty and fresh. My kids ask for this all the time—it’s that kind of dish that disappears in minutes at my house. And what’s so great? It’s surprisingly versatile, budget-friendly, and you can tweak it to suit your mood or what’s in the pantry. Whether I’m hosting a cookout or just craving something cool straight out of the fridge, this ramen noodle salad is my secret weapon. Trust me, once you try it, it’s going to be in permanent rotation.
What is Ramen Noodle Salad?
Think of ramen noodle salad as a chilled, crunchy, savory dream in a bowl. It’s essentially a cold salad that uses those instant ramen noodles—not cooked to crispy perfection but lightly toasted or fried, then broken into bits. The salad usually features fresh vegetables like cabbage, carrots, and scallions, all tossed together with a tangy, sweet-savory dressing. The name comes straight from those cheap, familiar ramen packs you find in every grocery store — and yet, when you transform those noodles into crunchy salad toppings, they become something totally different. This dish is a bit like a remix of an Asian noodle bowl, but it’s lighter, cooler, and perfect for hot days or potlucks. The best part? You can prepare it in under 30 minutes, making it ideal for busy weeknights or last-minute gatherings. Think of it as a less fussy, more refreshing cousin of your classic spaghetti salad, but with an exotic twist.
How do I make ramen noodles?
Quick Overview
This dish is all about assembly and balance. First, you’ll toast or fry the ramen noodles until crispy (no boiling needed!). Meanwhile, chop your favorite veggies—think carrots, cabbage, peppers, or scallions. Mix up a simple, tangy dressing that’s sweet, salty, and a little tangy. Toss everything together, add the crunchy noodles on top right before serving to keep them crisp, and finish with a drizzle of dressing. That’s it! It’s so straightforward, and the best part is you can customize it with your favorite ingredients or whatever’s in the fridge. This salad is perfect for making ahead because the flavors get even better after a little rest in the fridge, and the noodles stay crispy if you add them last minute. Once you’ve got the hang of it, you’ll be amazed at how fast and delicious this little bowl of goodness really is.
Ingredients
What are Crunchy Noodles?
– 2 packages of instant ramen noodles (any flavor works, but plain or shelled is best for customization)
– 1 tablespoon sesame oil or vegetable oil (for frying or toasting)
– Optional: sesame seeds for extra flavor and crunch
For the Salad Base:
– 1 cup shredded cabbage (green or purple]
– 1 cup shredded carrots (grab the pre-shredded bags if you’re in a rush!)
– 1/2 cup chopped scallions or green onions
– 1/2 cup sliced bell peppers or cucumbers (optional but adds freshness!)
– 1/4 cup chopped fresh cilantro (if you love a bright finish)
For the Dressing:
– 3 tablespoons soy sauce or tamari (for a gluten-free version)
– 2 tablespoons rice vinegar or apple cider vinegar
– 1 tablespoon honey or agave syrup (trust me, it balances everything)
– 1 teaspoon sesame oil
– 1 teaspoon grated fresh ginger (or more if you love zing!)
– 1 clove garlic, minced
– Optional: a squeeze of lime or lemon for extra brightness
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First, heat your oil (about 1 tablespoon) in a large skillet over medium heat. You want it hot enough to crisp up the noodles but not smoke. Break the ramen noodles into bite-sized pieces right in the bag — no need to cook first! Just pull them apart gently and toss them in the hot oil once it’s shimmering. Keep an eye on them and stir frequently to prevent burning. In about 2-3 minutes, they’ll turn golden and crispy. Then, remove from the pan and set aside on paper towels to drain any excess oil. Trust me, this step keeps the crunch intact and is way faster than baking. Also, if you prefer them less greasy, you can toast the noodles in a dry skillet without oil — just keep a close eye!
Step 2: Mix Dry Ingredients
While the noodles crisp up, assemble your shredded veggies in a large bowl. This is where you can get creative—add thinly sliced red cabbage, julienned cucumbers, or even some shredded kale. The more colorful, the better! This adds crunch and freshness. If you’re prepping ahead, keep these in an airtight container in the fridge so they stay crisp.
Step 3: Mix Wet Ingredients
In a small bowl or jar, whisk together soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic. This dressing hits all the right notes — salty, sweet, tangy, with a zing of ginger. You can adjust the sweetness or acidity to your taste. I tested this with a splash of lime, and it added such a nice twist. Once mixed, give it a taste and tweak as needed.
Step 4: Combine
Pour about two-thirds of the dressing over the salad veggies and toss gently. The veggies should be well-coated but not swimming in dressing. Save the rest for drizzling right before serving because you want those crispy noodles to stay crunch. If you’re making this ahead of time, this is a good stopping point. Just keep the dressing separate until you’re ready to serve.
Step 5: Prepare Filling (Optional)
If you want to add protein like shredded grilled chicken, tofu, or shrimp, now’s the time. Toss it into the salad for a heartier meal. Or keep it vegetarian, which is equally satisfying. I love adding some toasted nuts or sesame seeds for extra crunch and flavor. This is where you can really customize — I’ve even sprinkled some chopped peanuts or cashews for a texture boost.
Step 6: Layer & Swirl
Right before serving, scatter those crispy ramen noodles on top. Drizzle with the remaining dressing and give everything a gentle toss. If you’re feeling fancy, you can swirl the noodles into the salad for a marbled effect. Just don’t toss too hard — you want the noodles to stay crispy! The visual appeal really makes it pop on the table.
Step 7: Bake
If you prefer your ramen noodles extra crispy, you can also bake them at 400°F (200°C) for about 5-7 minutes, tossing once, until golden. Be careful to watch so they don’t burn. Baked noodles stay crisp longer, especially if the salad sits for a while. Keep in mind that frying or baking is optional, but it really takes this dish up a notch in crunch.
Step 8: Cool & Glaze
Once assembled, let the salad sit in the fridge for at least 15 minutes to develop the flavors. If you want a glossy glaze, drizzle a little extra dressing or a splash of sesame oil on top just before serving. That sheen makes it look even more appetizing and ties everything together.
Step 9: Slice & Serve
This salad is best served cold or at room temperature. Scoop into bowls, garnish with extra scallions or cilantro if you like, and serve immediately. It’s a perfect make-ahead dish for picnics, potlucks, or a quick weeknight dinner. Trust me, once you master the assembly, you’ll be making this at least once a week.
What to Serve It With
This ramen noodle salad is so refreshingly versatile that it can be part of many meals. For a light breakfast, serve it alongside a hot cup of tea or iced coffee — it’s bright and energizing. During brunch, pair it with some flaky bagels, smoked salmon, or a simple vegetable quiche. I love adding a handful of toasted seaweed flakes if I want to amplify that Asian-inspired flavor.
As a dessert? Well, maybe not, but it goes wonderfully with mild, sweet flavors like fresh fruit or vanilla yogurt face-offs. Or, for a laid-back dinner, I often toss in some cooked shrimp or grilled chicken to make it more substantial. My family loves wrapping it up in lettuce wraps, turning it into a fresh, crunchy wrap. It’s also a lifesaver on busy nights — I often prepare the veggies earlier in the day and toss everything together right before dinner. The crunchy noodles stay crispy for a good hour if kept separate and added just before serving, so it’s perfect for picnics or when you have guests.
Top Tips for Perfecting Your Ramen Noodle Salad
Over the years, I’ve learned a few tricks that make this dish even better. First, about those ramen noodles: don’t skip the step of toasting or frying them — that’s what gives it that irresistible crunch. I used to just toss raw noodles in the salad, and let’s just say, it didn’t get the same wow factor. Toasting them in a bit of sesame oil makes them rich and flavorful.
Another tip — if you’re short on time, you can bake the noodles instead of frying. Just spread them on a baking sheet, spray lightly with oil, and bake at 400°F for 5-7 minutes, tossing halfway through. They turn out golden and crispy without the mess of frying. I’ve also tested mixing in roasted nuts or chopped crispy rice crackers for an extra surprise texture.
When it comes to dressing, I can’t stress enough how much flavor a fresh ginger and garlic combo adds. I found that a splash of lime juice brightens everything up, especially when making it a day ahead. My biggest mistake? Overdressing — you really only need a little of that tangy sauce, otherwise, the veggies get soggy.
If you want to switch things up, try swapping soy sauce for coconut aminos if you’re avoiding soy, or add a pinch of chili flakes for some heat. And don’t forget—storing the salad properly keeps it crisp. Keep the noodles separate until immediately before serving to prevent sogginess, and store leftovers covered in the fridge for up to 2 days for best freshness.
Storing and Reheating Tips
This salad is best enjoyed fresh, but life happens — leftovers are totally doable if you handle them right. Keep the crunchy noodles separate in an airtight container to preserve their crispness. Store the chopped veggies in a sealed container in the fridge, and if you’ve already mixed in dressing, try to consume within a day or two for the freshest taste.
If you want to prepare it in advance, I recommend mixing the veggies and dressing, then keeping the noodles aside. When it’s time to serve, toss everything together, add the noodles right before plating, and drizzle with any remaining dressing. Reheating isn’t necessary — it’s a cold dish, after all! But if you want some warmth, a quick microwave session for protein leftovers works just fine. Just keep in mind that the noodles won’t stay crunchy once stored in dressing for too long, so plan to assemble just before eating.
Frequently Asked Questions
Final Thoughts
Honestly, this ramen noodle salad has become one of my lifesavers — it’s like a magic trick: minimal effort, maximum flavor. Whether it’s company arriving unexpectedly or a quick weeknight dinner, I always have the ingredients on hand, and it comes together in no time. The blend of crunchy noodles, vibrant veggies, and tangy dressing makes my taste buds dance, and it’s a hit with family and friends alike. Plus, the ability to customize makes it a real kitchen chameleon — make it spicy, veggie-packed, or protein-loaded to suit your mood. I encourage you to experiment with your favorite additions and seasonings because once you get the hang of it, this dish will become your go-to summer staple. Happy cooking, and can’t wait to hear how yours turns out! Don’t forget to leave a comment or share your own spin on this recipe—I love hearing from fellow food lovers!
ramen noodle salad
Ingredients
Main Ingredients
- 2 tablespoons butter
- 3 ounce ramen noodles seasoning packet removed
- 0.5 cup 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 cup light flavored olive oil
- 0.25 cup plain white vinegar
- 0.5 cup white sugar
- 2 tablespoons low-sodium soy sauce
Instructions
Preparation Steps
- To make the dressing, combine the olive oil, vinegar, sugar, and soy sauce in a jar and shake until the sugar dissolves.
- Melt the butter in a large skillet over medium heat. Crush the ramen noodles inside the package, remove the seasoning packet, and discard or set aside. Add the noodles, almonds, and sesame seeds to the melted butter.
- Saute the mixture while stirring frequently until golden brown. Remove from heat and let cool.
- Shred the cabbage and slice the green onions. In a large bowl, combine cabbage and onions, add the cooled noodle mixture, pour the dressing over, and toss to combine. Garnish with green onions and serve immediately.
Notes
Featured Comments
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