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When Brunette wine bar in upstate NY posted a photo of their hiyashi chuka and captioned it, “This ramen is basically a salad,” we were instantly hooked on the idea of what a cold noodle salad dish could be.
- ¼ cup seasoned rice vinegar
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. toasted sesame seeds
- ½ tsp. crushed red pepper flakes (preferably a seedless type, such as Aleppo-style or gochugaru)
- ½ tsp. toasted sesame oil
- 10 oz. fresh or 6 oz. dried ramen noodles
- 2–3 cups shredded or shaved vegetables, such as summer squash, radishes, carrots, scallions, cabbage, lettuce, and/or cucumbers
Stir vinegar, oil, lime juice, soy sauce, sesame seeds, red pepper flakes, and sesame oil in a small bowl.
Cook noodles in a medium pot of boiling salted water, stirring occasionally, until just al dente. Drain and rinse under cold water to stop the cooking. Transfer to a medium bowl, then toss with half of dressing.
Divide noodles between bowls. Top with your choice of vegetables. Drizzle with remaining dressing.
Easy Ramen Noodle Salad Recipe
This easy ramen noodle salad recipe is super easy & quick! Using 7 ingredients in just 5 minutes, you can make a healthy ramen noodle salad!
In this recipe, I’ll show you how to use instant ramen noodles, salad of your choice and a homemade salad dressing to make a easy ramen noodle salad in just a few minutes using easily accessible ingredients! This recipe is great for picnics, a roadtrip, quick lunch and especially great for students in a dorm room without a kitchen, as a quick meal or to whip up in a quickie!
Bring this Asian ramen salad to a potluck or party. It is fit for a crowd!
It&rsquos so easy to double, triple, or quadruple this Asian ramen salad for whatever size potluck or party you are going to. I have heard of someone trying to make this for 100 people.
That is a whole lot of Asian ramen salad to go around! Haha
But I think the most appealing part of this recipe is how easy it is and the fact that it&rsquos okay if it sits out at parties and potlucks. Nothing will &ldquogo bad&rdquo in this recipe so after you take it out of the fridge from its initial chilling, it is fine to sit out at the table.
Frequently Asked Questions
I typically buy Ocean’s Halo brand organic ramen noodles in packs of four without seasoning. There’s only three ingredients: organic wheat, water, and sea salt. That being said, ramen noodles are one of those “accidentally” vegan foods– it’s the seasoning packet you have to watch out for.
For this recipe I do not use the seasoning packet. However, I have used seasoning packets before in ramen noodle salad and it can add extra flavor if paired correctly. Just make sure to check that the seasoning packet does not contain animal products if you want to keep this salad 100% animal-free.
One of the reasons I love this salad is that anything goes! If you don’t want to use two types of cabbage, just substitute the difference with one type of cabbage.
Don’t want oranges, almonds, or sunflower seeds? Leave them out completely or substitute with mangos or another nut/seed of choice.
I think this salad is delicious to eat right away! However, it is also good if you allow it to sit in the fridge for a couple hours before serving.
YES! Just keep in mind it will not be as crunchy. If preparing for an event, I personally would make it the morning of.
Cold Ramen Noodle Salad
Sweet and tangy, Asian inspired salad with a little crunch that is perfect for parties, potlucks, backyard barbecues.
- 1/2 cup extra virgin olive oil
- 1/4 cup distilled white vinegar
- 1/2 cup granulated sugar
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons butter
- 3 ounce package ramen noodles
- 1/2 cup slivered almonds
- 3 tablespoons sesame seeds
- 1 12 ounce bag of coleslaw mix
- 1 bunch green onions, sliced thin, about 1/2 cup
Prepare the Dressing
- In a small bowl add the oil, vinegar, sugar, and soy sauce and whisk until the sugar has dissolved. Set aside.
Prepare The Salad
- In a large skillet over medium heat melt the butter.
- Crush the ramen noodles inside the package. Open and discard the seasoning packet. Add the noodles, almonds, and sesame seeds to the skillet.
- Stirring frequently, sauté until the mixture is golden brown. Transfer to a plate and let cool.
- In a large mixing bowl add the coleslaw mixture and onions. Add the cooled noodle mixture.
- Right before serving, pour the dressing over the salad and toss well to combine.
- Serve immediately.
It is important to not add the dressing until you are ready to serve the salad to prevent the noodle mixture from becoming too soggy. Recipe provided by Make Your Meals
Asian Ramen Noodle Salad with Broccoli Slaw
I distinctly remember the first time I had this classic Ramen Noodle salad. It was at a potluck dinner with my work team of the time. I remember scooping up my first bite, and thinking to myself, "Wow, this slaw is so good!"
Not being familiar with the salad at all, naturally I turned to its maker and asked about the recipe. I was completely dumbfounded to learn the salad's base was packaged Ramen Noodles.
I remember thinking, Ramen noodles in a salad? Yes, Ramen noodles in a salad. And it was -- and still is -- so good. Before learning of this recipe, I would have never thought Ramen noodles could serve as base of such a delicious salad.
Along with sunflower seeds and sliced almonds, the Ramen noodles themselves give this salad wonderful texture and crunch. And then the flavor packet from the Ramen Noodle package serves as the base of the salad's flavorful dressing.
With its easy prep and fabulous flavor, classic Asian Ramen Noodle Salad is a perfect dish for potlucks and all those summer cookouts. The recipe makes a big batch that's perfect for a crowd.
Or, whip up half a batch for a smaller crew or everyday at-home dinner. Then again, it's so tasty you may just want to make the full batch to enjoy those leftovers!
To make a batch, start by crushing the dry uncooked Ramen noodles with your hands into a large bowl.
Leave the Ramen noodles in small clumps to give some of their texture to the salad. You don't want to completely pulverize the noodles into little bits.
Then, prepare the dressing.
To make the dressing, stir the contents of the flavor packets from the Ramen Noodle packages together with vegetable or canola oil, granulated sugar, white vinegar, and teeny bit of sesame oil.
Just 1 teaspoon of sesame oil is used in this recipe, so it may be tempting to skip this ingredient. Especially since it's not necessarily a pantry staple. But sesame oil is distinct in its flavor, adds richness to the dressing, and brings the recipe's characteristic Asian flair to the salad.
Once mixed, pour the dressing evenly over the slaw mixture. Again, don't stir -- just leave everything as it is.
- ½ cup vegetable oil
- ½ cup white sugar
- ¼ cup wine vinegar
- 1 tablespoon soy sauce
- 2 (3 ounce) packages ramen noodles (without flavor packets), lightly crushed
- ½ cup slivered almonds
- 1 cup sesame seeds
- 1 head napa cabbage, chopped
- 1 bunch green onions, chopped
In a bowl, whisk together vegetable oil, sugar, wine vinegar, and soy sauce until the sugar has dissolved. Refrigerate the dressing while preparing the salad.
Preheat oven to 350 degrees F (175 degrees C).
Spread the broken ramen noodles, almonds, and sesame seeds onto a baking sheet.
Bake the ramen noodle mixture until lightly browned, about 15 minutes, stirring often. Watch carefully to prevent burning. Allow mixture to cool.
Just before serving, mix together the napa cabbage and green onions with toasted ramen mixture in a salad bowl until thoroughly combined toss with the dressing.
Recommended easy summer dessert recipes From Other Food Bloggers:
- Are you looking for more slaw recipes? How about this GREEN ONION COLESLAW from Kitchen Ahoor&rsquos Adventures
- Maybe you would like this HEALTHY GREEK COLESLAW RECIPE from Bowl Me Over
- Now this CRISPY CELERY SLAW from Take Two Tapas sounds like a winner to me!
Whisk the salad dressing ingredients in a small bowl or add to a mason jar, seal and shake. Set aside
Prep all the veggies and add them to a salad bowl along with the sunflower seeds.
For the ramen noodles: whack the package with the palm of your hand a couple of times to break up the noodles slightly. Discard the seasoning packet and add noodles to a small bowl. Cover with boiling water from the kettle, set a small plate on top and let sit for 3 minutes, no longer (they'll be al dente). Drain and rinse under cold water until noodles are chilled. Toss with a drizzle of oil and add to the the salad bowl.
Whisk or shake the dressing again and pour over the salad. Give it a good mix. Serve and Enjoy! Makes approxmately 8 or more side salad servings for a potluck.
This Ramen Noodle Cabbage Salad is:
Enjoy you guys! Happy Day? Please feel free to comment below. Your feedback is greatly appreciated!
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- 8 ounces whole wheat or chickpea spaghetti noodles or millet-brown rice ramen (such as Lotus Foods brand)
- 1 ½ pounds skinless, boneless chicken breast, cut into 1-inch chunks
- 1 tablespoon low-sodium soy sauce
- Crushed red pepper, to taste
- 2 cups finely shredded red cabbage
- 1 large carrot, peeled into strips or julienned
- 1 red bell pepper, thinly sliced
- 3 radishes, thinly sliced
- 3 green onions, chopped
- Ginger Soy Vinaigrette (see recipe)
- Peanut Sauce (see recipe)
- Fresh cilantro
- Sesame seeds
- Sliced green onions
- 5 tablespoons low sodium soy sauce
- ¼ cup olive oil
- 3 tablespoons rice vinegar (or less/more to taste)
- 2 tablespoons sriracha chili-garlic sauce
- Juice of 1 lime
- 1 ½ tablespoons grated ginger (or more/less to taste)
- 1 tablespoon minced garlic
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 5 tablespoons powdered peanut butter
- 4 ounces water
- 5 tablespoons low-sodium soy sauce
- 2 tablespoons Sriracha (or more/less to taste)
- 1 tablespoon grated ginger
- 1 tablespoon rice vinegar
Cook noodles according to package directions drain and set aside. Set a skillet over medium-high and coat with olive oil cooking spray. Add chicken, soy sauce, and crushed red pepper. Cook 6 to 8 minutes let cool.
If noodles are sticky, rinse with cold water drain. In a large bowl combine noodles, cabbage, carrot, bell pepper, radishes, and green onions gently toss. Add chicken and half of the Ginger-Soy Vinaigrette or Peanut Sauce toss. Serve with remaining vinaigrette or sauce. Garnish with cilantro, sesame seeds, and sliced green onions. Serves 5.
In a screw-top jar shake together 5 Tablespoons low-sodium soy sauce, 1/4 cup olive oil, 3 Tablespoons rice vinegar, 2 Tablespoons sriracha or chili-garlic sauce, the juice of 1 lime, 1 1/2 Tablespoons grated ginger, 1 Tablespoon minced garlic, 1 Tablespoon honey, 1 Tablespoon sesame oil, and 1 Tablespoon sesame seeds. Refrigerate up to 2 weeks. Makes 1 1/4 cups.
In a screw-top jar combine 1/2 cup water, 5 Tablespoons powdered peanut butter, 5 Tablespoons low-sodium soy sauce, 2 Tablespoons sriracha, 1 Tablespoon grated ginger, and 1 Tablespoon rice vinegar. Shake well. Makes 1 cup.
If you want more dressing for the individual servings but don't want the extra calories, simply use lime juice and/or low sodium soy.