Crispy Ramen Noodle Salad
Crispy Ramen Noodle Salad – This cold and crunchy salad is loaded with fresh Napa cabbage and veggies, plus pan-fried ramen noodles and almonds, all coated in a tangy Asian-inspired dressing. It’s a refreshing and delicious main dish, side dish, or salad to share at potlucks and picnics!
Why We Love Ramen Noodle Salad
This old-school Asian-inspired Crispy Ramen Noodle Salad recipe is a must at summer parties. It’s big on crunch with Napa cabbage, chopped snow peas, carrots, and scallions, with a garnish of crispy seasoned pan-fried Ramen noodles and blanched almonds.
The seasoning packet from the Ramen noodles, plus a zesty Asian vinaigrette, gives this crunchy salad tons of flavor and appeal. But there are SO many wonderfully easy ways to customize ingredients to fit your tastes!
It’s even terrific to make ahead! However, keep the chopped vegetables, vinaigrette, crunchy Ramen noodles, and almonds separate so everything stays crunchy until it’s time to serve. Toss the salad together and serve immediately.
Ingredients You Need
- Dry ramen noodles – the kind that comes in a handy wrapper with seasoning packet, your choice of chicken or oriental flavor uncooked ramen noodles
- Almonds – balanced slivered almonds for a great crunch and a light flavor
- Butter – unsalted is best here as the ramen seasoning packet typically has a good deal of sodium
- Peanut oil – or canola oil, or olive oil
- Sesame oil – or other light oil, like avocado oil
- Rice vinegar – key for a bit of tanginess that isn’t overpowering (or swap for apple cider vinegar)
- Sugar – granulated white sugar, or honey
- Soy sauce – I suggest low sodium, or coconut aminos
- Napa cabbage – roughly chopped
- Carrot – shredded
- Snow peas – chopped
- Scallions – green onions, chopped
How to Make Crispy Ramen Noodle and Napa Cabbage Salad
Open the ramen package, and set aside the seasoning packet to use later. Then, crush the dried ramen noodles into small bite-size chunks.
Melt butter in a medium skillet and cook the noodles for a minute. Next, add the almonds. Stir and sauté the ramen and almonds for another minute or so until they are golden.
Stir in the ramen seasoning packet, turn off the heat, and leave the crispy ramen to cool in the pan.
Next make the Asian vinaigrette. Whisk together the peanut oil, sesame oil, rice vinegar, sugar, and soy sauce in a small bowl. If you are using granulated sugar, microwave the bowl for 30 seconds to melt the sugar crystals into the dressing, if needed. Whisk again until smooth.
Chop the veggies and pile the fresh produce into the salad bowl.
Keep the chopped produce, vinaigrette, and crispy ramen toppings covered separately until ready to serve.
Right before serving, sprinkle the crunchy ramen and almond topping over the salad. Drizzle on the vinaigrette and toss well to coat.
Get the Complete (Printable) Crispy Ramen Salad Recipe + Video Below. Enjoy!
Recipe Variations
- Noodles – Use your choice of ramen noodles like wheat, rice, brown rice, etc.
- Nuts – You can omit almonds or swap them with crunchy cashews or peanuts.
- Protein – Add shredded cooked chicken or turkey, or cooked tofu bites for some extra hearty goodness.
- Spicy – Add crushed chili peppers or sriracha to the vinaigrette for a nice kick of spicy heat.
- Veggies – Add red cabbage (in addition to Napa), or a bag of coleslaw mix instead of Napa cabbage. Try it with edamame, sugar snap peas, red bell peppers, water chestnuts, or other fresh vegetables you like!
Frequently Asked Questions
Technically yes you can. Although they are no boiled, in this recipe the noodles are not raw… They get cooked in butter in the skillet, but will not get soft like boiling.
You can make ahead the various components, but the full salad should be assembled right when you’re ready to serve. Chop the veggies, mix the vinaigrette, and crisp up the noodles and almonds a day or so before serving. The veggies and dressing should be stored in the fridge, but the ramen topping is good to stay at room temperature for a few days.
Once everything is put together, the salad should be enjoyed within a few hours. But the individual containers of components will keep well in the fridge for up to 3 days.
Looking for More Scrumptious Salad Recipes? Be Sure to Try:
- Crunchy Napa Cabbage Salad
- Vietnamese Chicken Salad
- 9-Layer Asian Salad Recipe
- Retro Chinese Chicken Salad
- Japanese Ginger Salad Dressing
Crispy Ramen Noodle Salad with Napa Cabbage
Ingredients
- 3 ounce package ramen noodles chicken or oriental flavor
- 2/3 cup blanched slivered almonds
- 3 tablespoons butter
- ¼ cup peanut oil or canola oil
- 1 tablespoon sesame oil
- ¼ cup rice vinegar
- ¼ cup granulated sugar or honey
- 1 tablespoon soy sauce
- 8 cups chopped napa cabbage
- 1 cup shredded carrot
- 1 cup chopped snow peas
- 1 cup chopped scallions
Instructions
- Set a medium skillet over medium heat. Place the butter in the skillet and allow it to melt. Meanwhile, open the ramen package and crush the dried ramen noodles into small bite-size chunks. Remove the seasoning packet and save for later.
- Once the butter is melted, add the ramen pieces to the skillet and stir to coat the pieces in butter. Stir the ramen for one minute, then add the blanched almonds to the skillet. Continue to stir and sauté the ramen and almonds for another 1-2 minutes until golden. Then sprinkle the seasoning packet over the top and stir again coat. Turn off the heat and allow the crispy ramen to cool in the pan.
- Set out a small bowl for the Asian vinaigrette. In the bowl combine the peanut oil, sesame oil, rice vinegar, sugar, and soy sauce. Whisk the vinaigrette until smooth. Then if needed, microwave for 30 seconds to melt the sugar crystals into the dressing. Whisk again until smooth. *If using honey, you will not need to heat the dressing.
- Set out a large salad bowl. Chop the Napa cabbage. Shred the carrots. Then chop the snow peas and scallions. Pile the fresh produce into the salad bowl.
- Cover the salad and refrigerate until ready to serve. Keep the chopped produce, vinaigrette, and crispy ramen topping separate until ready to serve.
- Right before serving, sprinkle the ramen topping over the salad. Drizzle the vinaigrette over the salad and toss well to coat. Serve immediately.
this has always been one of my fav salads, tip or suggestion; add the seasoning packet to the vinaigrette dressing!!
This was so good and we could not stop enjoying every bite! The best!
This is a great twist! Soooo easy yet turned out soooo delicious! Everyone is filled!
This ramen noodle salad was delicious and I could not get enough of it.