Asian Ramen Noodle Salad Recipe

Bursting with crunch, color, and bold flavor, Asian Ramen Noodle Salad is the ultimate crowd-pleaser for picnics, potlucks, or lazy summer nights. Every bite is a delightful tangle of crisp veggies, toasty ramen, and a tangy-sweet sesame dressing that will have everyone coming back for seconds (and thirds!).

Ingredients You’ll Need

This salad proves just how fabulous simple ingredients can be! Each element—from the colorful cabbage to the garlicky-sweet dressing—helps create that craveable combo of crunch, color, and lively flavor.

• Granulated sugar: Adds sweetness to balance the tang and saltiness of the dressing.
• Fresh garlic: Grated for a punch of sharp, aromatic flavor—fresh garlic pops!
• Ramen seasoning packet: Don’t toss it! The seasoning amps up the umami and makes the dressing instantly addictive.
• Rice vinegar (unseasoned): Brings a bright, clean tang that doesn’t overpower.
• Low-sodium soy sauce (or tamari): Adds depth, savoriness, and that signature Asian-inspired note; use tamari for gluten-free.
• Toasted sesame oil: The secret to toasty, nutty fragrance—don’t skip it!
• Olive oil: Rounds out the dressing and brings everything together with a smooth texture.
• Sliced almonds: Toasted until golden, these give gorgeous crunch and subtle nuttiness.
• Instant ramen noodles: Broken up and baked for the ultimate crispy salad bite—choose your favorite flavor.
• Green cabbage: Thinly sliced for vibrant crunch and a mild, sweet flavor.
• Purple cabbage: For color and a slightly earthier taste—plus it looks so pretty!
• Baby spinach: Finely chopped for a boost of color and nutrients.
• Green onions: Bright, zippy, and essential for that classic Asian Ramen Noodle Salad flavor.
• Carrots: Sliced or cut into matchsticks, they bring sweetness and a burst of orange.

Variations

The beauty of Asian Ramen Noodle Salad is that you can make it entirely your own! Switch up veggies, use what’s in the fridge, or adapt for gluten-free and vegan diets—it’s incredible every single way.

• Add protein: Toss in shredded chicken, cooked shrimp, or edamame for a more filling main course salad.
• Go nut-free: Swap almonds for roasted sunflower seeds or pumpkin seeds for crunch without nuts.
• Vary the greens: Mix in kale, napa cabbage, or arugula for a flavorful twist on the classic base.
• Make it vegan: Use a vegan ramen noodle and plant-based seasoning, plus swap out honey if using.
• Spicy kick: Stir in a drizzle of sriracha, crushed red pepper, or a splash of chili oil to the dressing.

How to Make Asian Ramen Noodle Salad

Step 1: Make the Tangy Sesame Dressing

In a liquid measuring cup, whisk together the sugar, fresh grated garlic, ramen seasoning packet, soy sauce, rice vinegar, toasted sesame oil, and olive oil. Stir well until the sugar dissolves and everything is beautifully blended. This dressing is the heart of your Asian Ramen Noodle Salad—taste and adjust if you like it sweeter, tangier, or saltier!

Step 2: Toast the Crunchy Bits

Preheat your oven to 350℉ (180℃). On a parchment-lined rimmed baking sheet, scatter the sliced almonds and broken ramen noodles. Toast for 8-10 minutes until golden and fragrant—watch closely so nothing burns! Set aside to cool as you prep your veggies.

Step 3: Prep and Toss the Veggies

Thinly slice your green and purple cabbage, finely chop the baby spinach, and cut carrots into matchsticks or thin pieces. Place veggies in a large bowl, adding most of the green onions (save a sprinkle for the end). Reserve a little of each toasted almond, ramen, and green onion for garnish!

Step 4: Bring Everything Together

Add the cooled toasted ramen and almonds to your bowl of veggies. Give your dressing another quick whisk, then pour it evenly over the salad. Toss thoroughly so every crunchy bite gets a coating of that addictive, tangy-sweet sesame dressing.

Step 5: Garnish and Serve

Transfer your Asian Ramen Noodle Salad to a serving dish, then sprinkle on the reserved green onions, toasted ramen, and almonds. Serve immediately and watch it disappear! Remember, the longer the salad sits, the softer the ramen becomes—some people love it extra crisp, others like it after it sits.

How to Serve Asian Ramen Noodle Salad

Garnishes

Nothing finishes Asian Ramen Noodle Salad like a generous sprinkle of reserved crispy ramen, toasted almonds, and bright green scallions. A dash of sesame seeds or a few cilantro leaves brings freshness and a little extra glow to every plate.

Side Dishes

This salad shines alongside grilled chicken, glazed salmon, or Korean BBQ. It’s also fabulous as part of an Asian-inspired picnic spread, or with simple miso soup and spring rolls for a lighter meal.

Creative Ways to Present

Try serving Asian Ramen Noodle Salad in colorful mason jars for a portable lunch, or portion it into lettuce cups for a playful, appetizer-style bite. Pile it high in a big platter for parties—toppings on the side let guests customize every scoop.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, pop them into an airtight container and refrigerate. The salad keeps for 2-3 days—just know the noodles will soften a bit in the dressing but will still be full of delicious flavor.

Freezing

Freezing is not recommended for Asian Ramen Noodle Salad. The fresh veggies and toasted noodles lose their texture after thawing, so it’s best enjoyed freshly made (or straight from the fridge within a couple days).

Reheating

No need to reheat! This salad is intended to be enjoyed chilled or at room temperature—simply toss before serving to redistribute the dressing and toppings if it’s been sitting.

FAQs

Final Thoughts

If you’re looking to brighten up your dinner table—or wow a crowd—Asian Ramen Noodle Salad is that joyful, flavor-packed recipe you’ll reach for again and again. It’s easy, endlessly customizable, and downright irresistible. Don’t wait—gather your crunchiest veggies and give it a go tonight!

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