Asian ramen noodle salad is a delicious side dish that’s perfect for summer potlucks, barbeques, or any night of the week with dinner.
This year’s Easter dinner featured this salad alongside Balsamic Dijon Glazed Ham, Rosemary Potatoes, and Glazed Carrots, and it was a huge success.
You may have noticed if you’ve been hanging out with me for a while that I don’t post many recipes that I consider to be among the best you’ll ever eat. I tend to reserve the term “best” for experiences that are without a doubt the best I’ve ever had or hope to have in the future.
When we last visited my aunt Judy, she served this salad, and I couldn’t stop eating it. (I think I had three servings!).
Ramen Noodle Salad is something I’ve had a lot of in the past. But let me pause here and say that those salads don’t even come close to this one.
First off, this recipe doesn’t call for any seasoning packets of spices. Simple ingredients like oil, vinegar, sugar, and soy sauce are used to make the dressing. It is perfect that way.
Second, the raw noodles are not added to the salad right away. They are browned in butter with sesame seeds and slivered almonds.
Third, well, nothing compares to a recipe from my Aunt Judy. Without fail, her recipes are instant favorites with everyone. (You are missing out if you haven’t tried her almond bars yet!)
I asked her for the recipe for this Napa Cabbage Salad before we had even left the dinner table. I couldn’t even believe how fantastic it was.
You know how it goes: a friend gave it to her, who then gave it to a friend. I’m thrilled to be the one to give it to all of you next. You already know that I enjoy trying new recipes and sharing them with you the most things.
Fresh cabbage and green onions are tossed in a sweet and sour Asian dressing that also includes noodles, sesame seeds, and buttery crisp almonds for all the crunch you could possibly want.
You will absolutely adore this salad just as much as I do, I’m willing to bet.
When we have this Asian pasta salad in the house, I eat it several times a day until it’s gone because it contains TEN different vegetables. Lunch and dinner, this salad is all mine.
This imitation Asian chicken salad from Applebees is just as good as the original, and the fact that you can make it at home makes it even better.
Both this Asian Tuna Salad by Foolproof Living and this Asian Marinated Cucumber Salad by The Food Charlatan are on my list of things I need to try soon.
Ramen noodles aren’t just for poor college students. In this salad, they are toasted and added to a chopped salad with plenty of Asian-inspired vegetables.
Ramen noodles are used in this recipe, but don’t worry, it tastes great. The dish has a nice crunch from the toasted ramen noodles, which almost any salad needs. Similar to a cole slaw made with vinegar, this dish also includes a lot of toasted ramen and a fantastic, tangy dressing. This dish is delicious for the whole family and is excellent for potlucks. Just incorporate the dressing before serving to prevent it from becoming soggy.
how to make this recipe gluten free
Although ramen noodles are typically made with flour, wheat, and kansui (), there are thankfully a number of gluten-free options available. Use gluten-free ramen noodles made from sorghum or millet and brown rice, such as this one, to make this recipe gluten-free. Replace the soy sauce with gluten-free tamari, and confirm that the Asian sweet chili sauce is also gluten-free.
Top Tips
FAQ
How do you make ramen crunchy?
Heat an inch of oil to 340°F (170°C) in a deep pot before deep-frying the noodles (shallow pans will boil over). Noodles should be fried in batches until crisp and golden brown. If any noodles stick out of the oil, you might need to turn them over once.
How do I fry ramen noodles?
Put one tablespoon of sesame oil in a pan and heat it on high. Add drained noodles to pan and begin stirring gently. Continue for an additional three to five minutes, or until the noodles start to slightly firm up.
Can you toast Ramen noodles in an air fryer?
Ramen should be air-fried for 3–4 minutes on each side at 375°F.
Can you fry ramen noodles before cooking them?
You’ll lightly fry tender ramen noodles to create a delightfully crunchy exterior and then finish them with a tiny bit of soy sauce for a crisp, contrasting texture. They make the ideal foundation for a colorful combination of sautéed cabbage and sweet peppers, as well as a decadent soft-boiled egg.
