The genius of this recipe is in the contrast – you have got these crispy, golden noodles playing against fresh, crunchy cabbage, all brought together with a tangy dressing that uses those little seasoning packets we usually take for granted.
It takes about 55 minutes from start to finish, but most of that time is just waiting for things to toast in the oven while you prep everything else.
Why This Recipe Works So Well
This salad has become a family favorite for several reasons. The combination of toasted ramen noodles and almonds creates layers of crunch that keep your palate engaged. The homemade dressing using the ramen seasoning packets is genius – it adds depth without extra expense. Most importantly, you can prepare components ahead of time, making it perfect for busy weeknights or when you’re bringing something to share.
How to Make Asian Ramen Noodle Salad
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Ingredients
- For the Salad:
2 (3-ounce) packages chicken-flavored ramen noodles, broken into pieces, seasoning packets reserved I use the noodles for crunch and save those seasoning packets – they’re the secret flavor bomb that makes this dressing so addictive.
½ cup slivered almonds (you can do it yourself at home) These add a nutty richness and extra crunch when toasted. I often slice whole almonds myself since they’re usually fresher than pre-slivered ones.
½ cup shredded carrot The carrots bring natural sweetness and that beautiful orange color that makes the salad look vibrant and fresh.
½ cup shredded cabbage I love how cabbage holds up to the dressing without getting soggy – it stays crisp even after sitting for hours.
3 green onions, chopped These give the salad a mild onion flavor and fresh green color without being too overpowering.
- For the Dressing:
½ cup of any cooking oil I usually reach for vegetable or canola oil since they have a neutral taste that lets the other flavors shine through.
3 tablespoons white vinegar This adds the tangy punch that balances out all the rich, nutty flavors in the salad.
1 tablespoon white sugar The sugar mellows out the vinegar’s sharpness and creates that perfect sweet-and-sour balance.
½ teaspoon ground black pepper I add this for a subtle kick that complements the ramen seasoning without competing with it.
Reserved ramen seasoning packets These little packets are pure magic – they turn a simple oil and vinegar mix into something that tastes like it came from a fancy restaurant.
Equipment You’ll Need
- Large baking sheet
- Large mixing bowl
- Small bowl for dressing
- Wire whisk
- Measuring cups and spoons
- Sharp knife and cutting board
Salad Directions
- I heat my oven to 350°F and spread the broken ramen noodles and almonds on a baking sheet in a single layer.
- I bake for 10-15 minutes until everything turns golden and smells nutty – I keep an eye on it during the last few minutes since nuts can burn quickly.
- I let the toasted mixture cool completely to room temperature (this is important so it doesn’t wilt your fresh vegetables).
- I combine the shredded vegetables and chopped green onions in a large bowl.
- I sprinkle the cooled noodle mixture over the coleslaw.
- I pour the dressing over everything and toss gently to coat evenly.
How to Make Salad Dressing
- I start by gathering all my dressing ingredients – the cooking oil, reserved seasoning packets from the ramen, vinegar, sugar, and black pepper.
- I add the oil to a medium bowl first, then I slowly whisk in the vinegar to create a smooth base.
- I tear open those seasoning packets and add them to the oil mixture – they might look a bit clumpy at first, but that’s totally normal.
- I sprinkle in the sugar and black pepper, then I whisk everything together vigorously for about 30 seconds.
- I keep whisking until the mixture becomes smooth and all the seasonings are fully dissolved – this usually takes me about a minute of steady whisking.
- I give it a final taste and adjust the sweetness or acidity if needed before pouring it over the salad.
Pro Tips That Make a Difference
Toast timing matters: The difference between perfectly toasted and burnt happens in about 2 minutes, so don’t walk away during the last part of baking. You want everything golden, not dark brown.
Break noodles properly: I crush them in the package before opening – it’s easier and less messy than breaking them by hand. Aim for bite-sized pieces, not powder.
Dressing distribution: Add the dressing right before serving and toss gently. Those toasted noodles can break if you’re too aggressive, and nobody wants mushy bits in their crunchy salad.
Variations to Try
Asian-inspired upgrade: Swap white vinegar for rice wine vinegar and add a tablespoon of sesame oil for more authentic Asian flavors.
Protein boost: Toss in shredded rotisserie chicken or cooked shrimp to make it a complete meal.
Vegetable additions: Shredded carrots, snow peas, or thinly sliced bell peppers add color and extra nutrition.
Nut swaps: Try cashews or peanuts instead of almonds, or skip nuts entirely if allergies are a concern.
Heat it up: A pinch of red pepper flakes or sriracha in the dressing adds a nice kick.
Storage and Serving
This salad tastes best when served within a few hours of assembly while everything stays crispy. You can toast the noodle mixture up to two days ahead and store it in an airtight container. The dressing keeps well in the fridge for several days. Just combine everything right before serving to maintain that crucial crunch factor.
Leftovers will keep for about two days, though the texture softens considerably. The recipe serves six generously as a side dish or four as a main course.
Perfect Pairings
The original recipe creator mentioned it’s excellent with BBQ chicken, and I couldn’t agree more. It also pairs beautifully with grilled pork chops, teriyaki salmon, or any Asian-inspired entrée. For potlucks, this is always a hit – it travels well and appeals to most palates.
FAQs
Can I make this ahead?
Prepare components separately up to two days in advance. Combine just before serving.
What if I don’t want to use the seasoning packets?
Substitute 1 teaspoon each of garlic powder and onion powder, plus ½ teaspoon salt.
How do I keep it from getting soggy?
Cool toasted elements completely, dress just before serving, and store components separately if making ahead.
Can I use different ramen flavors?
Chicken works best, but beef or vegetable flavors work too. Avoid very spicy varieties unless you like heat.
Is this gluten-free?
No, due to the ramen noodles. For vegetarian versions, use vegetable-flavored ramen.
Asian Ramen Noodle Salad
Course: SaladsCuisine: asian6
servings15
minutes40
minutes55
minutesIngredients
2 (3-ounce) packages chicken-flavored ramen noodles, broken into pieces, seasoning packets reserved
½ cup slivered almonds
1 (16-ounce) package coleslaw mix
3 green onions, chopped
½ cup oil
3 tablespoons white vinegar
1 tablespoon white sugar
½ teaspoon ground black pepper
Directions
- Heat oven to 350°F. Spread broken ramen noodles and almonds on baking sheet.
- Bake 10-15 minutes until golden and fragrant. Cool completely.
- Combine coleslaw mix and green onions in large bowl. Add cooled noodle mixture.
- Whisk olive oil, reserved seasoning packets, vinegar, sugar, and pepper until smooth.
- Pour dressing over salad and toss to coat. Serve immediately.
