This Easy and Delicious Ramen Noodle Salad is a tasty mix of crunchy veggies and soft noodles, all tossed together with a yummy dressing. It’s perfect for a quick lunch or side dish!
You can enjoy this salad cold, making it super refreshing, especially on warm days. I love to personalize it with my favorite veggies or add some grilled chicken for extra protein. Yum!
Key Ingredients & Substitutions
Ramen Noodles: Use any standard ramen noodles and toss the seasoning packets. For a gluten-free option, look for rice noodles instead. I like to use whole wheat ramen for a nuttier flavor.
Cabbage: Napa cabbage is light and crunchy, but green cabbage works too. If you’re in the mood for something different, try using shredded kale or even a mix of leafy greens!
Green Onions: They’re perfect for that mild onion flavor, but you can swap them for diced red onion or chives if that’s what you have on hand. Just be careful not to use too much red onion, as its flavor is stronger!
Sesame Seeds and Almonds: Both add a crunch. If you’re allergic to nuts, you can skip the almonds or replace them with sunflower seeds. For a nutty crunch, try toasted pumpkin seeds instead.
Vegetable Oil: This brings a light texture. If you prefer, you can use olive oil or avocado oil. For a hint of flavor, consider toasted sesame oil as your base oil.
How Do I Toast Ramen Noodles Perfectly?
Toasting the ramen noodles enhances their flavor and adds crunch to your salad. Here’s the right way to do it:
- Begin with a non-stick skillet over medium heat. Add your broken ramen pieces without any oil.
- Stir frequently, keeping an eye on them. It usually takes about 3-5 minutes until they turn golden brown.
- Once browned, remove them from heat immediately so they don’t burn. Let them cool before adding to the salad.
This quick toasting step makes a big difference in flavor and texture for your ramen noodle salad!
Easy and Delicious Ramen Noodle Salad
Ingredients You’ll Need:
For the Salad:
- 2 (3 oz) packages of ramen noodles (discard seasoning packets)
- 4 cups chopped Napa cabbage (or green cabbage as substitute)
- 3 green onions, sliced
- 1/2 cup sliced almonds, toasted
- 1/4 cup sesame seeds, toasted
For the Dressing:
- 1/2 cup vegetable oil
- 1/4 cup white vinegar (rice vinegar works well too)
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger (optional)
- 1/4 teaspoon red pepper flakes (optional)
Time Needed
This recipe takes about 15 minutes to prepare and an additional 30 minutes to chill in the fridge. So, in total, you’re looking at about 45 minutes to enjoy this refreshing salad!
Step-by-Step Instructions:
1. Toasting the Noodles:
Begin by breaking the dry ramen noodles into small pieces. Heat a dry skillet over medium heat and add the broken noodles. Toast them for about 3-5 minutes, stirring frequently, until they are golden brown and fragrant. Keep a close eye on them to avoid burning. Once done, remove from heat and set aside to cool.
2. Mixing the Salad Ingredients:
In a large salad bowl, combine the chopped Napa cabbage and sliced green onions. These will be the base of your salad, adding a nice crunch and flavor.
3. Adding Crunchy Toppings:
Add the toasted almonds, sesame seeds, and the toasted ramen noodles into the cabbage mixture. This will create a delightful crunch in every bite!
4. Whisking the Dressing:
In a medium bowl, whisk together the vegetable oil, white vinegar, granulated sugar, soy sauce, sesame oil, grated ginger (if using), and red pepper flakes (if using) until the sugar is fully dissolved and the dressing is well combined.
5. Combining Salad and Dressing:
Pour the dressing over the salad and toss everything well to ensure that all ingredients are evenly coated with the zesty dressing.
6. Refrigerating the Salad:
Cover the salad and let it chill in the refrigerator for at least 30 minutes. This step allows the flavors to meld together beautifully.
7. Final Toss and Serve:
Before serving, give the salad one final toss to mix any dressing that may have settled. Now your refreshing and crunchy ramen noodle salad is ready to be enjoyed as a side dish or a light meal!
Enjoy this delightful salad that’s perfect for any occasion!
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables in This Salad?
Absolutely! Feel free to substitute or add vegetables based on your preference. Shredded carrots, bell peppers, or even snap peas add great color and crunch!
Can I Make This Salad Ahead of Time?
Yes, you can prepare the salad up to a day in advance! Just keep it covered in the refrigerator. Make sure to toss again just before serving to refresh the ingredients.
How Do I Store Leftover Ramen Noodle Salad?
Store any leftovers in an airtight container in the fridge for up to 3 days. However, the noodles may become a bit soggy over time, so for the best texture, try to eat it fresh!
Can I Make This Salad Gluten-Free?
Yes! Simply use gluten-free ramen noodles or rice noodles instead. Also, make sure to use tamari or gluten-free soy sauce for the dressing to keep it gluten-free.
