Best 15 Ramen Noodle Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delightful fusion of flavors and textures with this tantalizing Ramen Noodle Salad, a culinary journey that harmonizes the essence of Asian cuisine with the freshness of a vibrant salad. This innovative dish combines the springy chewiness of ramen noodles with a symphony of crisp vegetables, aromatic herbs, and a tantalizing dressing that bursts with umami. Discover the culinary artistry of this recipe, along with variations that cater to diverse dietary preferences and introduce unique flavor profiles. Embark on a culinary adventure that promises to invigorate your taste buds and leave you craving more.

Let's cook with our recipes!

BROCCOLI AND RAMEN NOODLE SALAD



Broccoli and Ramen Noodle Salad image

This is a nutty and delicious broccoli salad.

Provided by Effie and Jarmen

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package broccoli coleslaw mix
2 (3 ounce) packages chicken flavored ramen noodles
1 bunch green onions, chopped
1 cup unsalted peanuts
1 cup sunflower seeds
½ cup white sugar
¼ cup vegetable oil
⅓ cup cider vinegar

Steps:

  • In a large salad bowl, combine the slaw, broken noodles and green onions.
  • Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat. Refrigerate until chilled; top with peanuts and sunflower seeds before serving.

Nutrition Facts : Calories 561.8 calories, Carbohydrate 52.3 g, Fat 34.4 g, Fiber 7.8 g, Protein 16.5 g, SaturatedFat 4 g, Sodium 356.3 mg, Sugar 22.3 g

RAMEN NOODLE SALAD



Ramen Noodle Salad image

With added crunch from ramen noodles and sunflower seeds, plus a sweet, glossy dressing, this lively salad is a definite crowd-pleaser! -Beverly Sprague, Baltimore, Maryland

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 16 servings.

Number Of Ingredients 11

1/2 cup sugar
1/2 cup canola oil
1/4 cup cider vinegar
1-1/2 teaspoons soy sauce
1/4 teaspoon salt
2 packages (3 ounces each) ramen noodles
2 tablespoons butter
1 bunch romaine, torn (7 cups)
1 bunch broccoli, cut into florets (4 cups)
6 green onions, chopped
1/2 cup sunflower kernels

Steps:

  • Whisk together first 5 ingredients. Refrigerate, covered, until serving., Discard seasoning packet from noodles or save for another use. Break noodles into small pieces. In a large skillet, heat butter over medium-high heat. Add noodles; saute until golden brown., Combine romaine, broccoli, onions, sunflower kernels and noodles. Just before serving, whisk dressing and pour over salad; toss to coat.

Nutrition Facts : Calories 189 calories, Fat 13g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 144mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.

RAMEN NOODLE CHICKEN SALAD



Ramen Noodle Chicken Salad image

A light chicken salad recipe.

Provided by Karen

Categories     Salad

Time 30m

Yield 2

Number Of Ingredients 7

1 (3 ounce) package ramen noodles
½ cup peanut oil
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 ½ tablespoons white sugar
½ cup diced cooked chicken breast meat
3 green onions, minced

Steps:

  • Bring 2 cups of water to a boil in a saucepan; add noodles and cook, stirring occasionally, for 3 minutes. Drain.
  • Mix peanut oil, rice vinegar, soy sauce, and sugar together in a bowl.
  • Toss dressing with chicken, noodles, and green onions. Chill for at least 15 minutes before serving.

Nutrition Facts : Calories 622.1 calories, Carbohydrate 16 g, Cholesterol 26.3 mg, Fat 57.8 g, Fiber 0.9 g, Protein 11.6 g, SaturatedFat 10.2 g, Sodium 1075.6 mg, Sugar 10.2 g

RAMEN NOODLE BROCCOLI SALAD



Ramen Noodle Broccoli Salad image

This incredible dish is chock-full of fantastic flavor. Fresh veggies, garlic, soy sauce, sugar, peanut butter and a ginger flavor infused broth are tossed with noodles. Give them a try, they're absolutely delicious and sure to impress your guests!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 2h30m

Yield 8

Number Of Ingredients 9

3 (3 ounce) packages uncooked chicken flavored ramen noodle soup
⅓ cup creamy peanut butter
1 ½ cups Swanson® Thai Ginger Flavor Infused Broth
¼ cup soy sauce
1 tablespoon sugar
1 small red bell pepper, chopped
1 large onion, chopped
1 tablespoon minced garlic
1 pound broccoli florets

Steps:

  • Remove and discard the seasoning packets from the soup or reserve for another use. Fill a 6-quart saucepot with water and heat over medium-high heat to a boil. Add the noodles and broccoli and cook for 3 minutes or until the noodles and broccoli are tender. Drain the noodles and broccoli well in a colander.
  • Beat the peanut butter, broth, soy sauce and sugar in a large bowl. Add the noodles, broccoli, pepper, onion and garlic and toss to coat. Cover and refrigerate for 2 hours, stirring occasionally.

Nutrition Facts : Calories 244.2 calories, Carbohydrate 32.3 g, Fat 10.4 g, Fiber 3.5 g, Protein 7.7 g, SaturatedFat 4.3 g, Sodium 1284.6 mg, Sugar 6.4 g

BOK CHOY RAMEN NOODLE SALAD



Bok Choy Ramen Noodle Salad image

Great side dish for a BBQ or lunch buffet. This was my Mom's neighbor's recipe and I got the same recipe from my friend and neighbor (small world). The ramen noodles add and nice crunch and this is very simple to prepare. You can half the ingredients for a smaller salad and you can also use romaine lettuce instead of bok choy if you like. My friend, Alisa, adds kidney beans to the salad.

Provided by Oolala

Categories     Salad Dressings

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 10

3 heads bok choy, stems removed
3 (3 ounce) packages ramen noodles, crumbled, throw out seasoning packet
2 bunches scallions, chopped
1 cup sunflower seeds, unsalted (more or less to taste)
1 cup almonds, slivered (more or less to taste)
3 tablespoons margarine
6 tablespoons soy sauce
2/3 cup white vinegar
1/2 cup sugar
1 cup olive oil

Steps:

  • Toast sunflower seeds and almonds in melted margarine in a skillet until light brown. Place on paper towels.
  • Tear bok choy into bite sized pieces.
  • In a large salad bowl, combine the bok choy, ramen noodles, scallions, sunflower seeds and almonds.
  • In another bowl, prepare the dressing by mixing the soy sauce, white vinegar, sugar and olive oil together with a whisk.
  • Pour the dressing into the salad.
  • Toss to blend and serve at once. Enjoy!

Nutrition Facts : Calories 589.3, Fat 44, SaturatedFat 6.9, Sodium 1381.6, Carbohydrate 40.8, Fiber 6.8, Sugar 15.5, Protein 14.1

CRUNCHY ASIAN RAMEN NOODLE SALAD (A.K.A. BASICALLY THE BEST POTLUCK SALAD EVER) RECIPE - (4.5/5)



Crunchy Asian Ramen Noodle Salad (a.k.a. Basically the Best Potluck Salad EVER) Recipe - (4.5/5) image

Provided by á-46334

Number Of Ingredients 16

Salad Ingredients:
1 (16-ounce) bag coleslaw mix
2 (3-ounce) packages of ramen noodles, crumbled (you will not use the seasoning packet)
1 cup shelled and cooked edamame
1 avocado, peeled, pitted and diced
1 mango, peeled, pitted, and julienned (or diced)
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced green onions (scallions)
Asian honey vinaigrette (see ingredients below)
Asian Honey Vinaigrette
2/3 cup vegetable oil (or any cooking oil)
1/3 cup honey (or agave, to make this vegan)
1/3 cup rice wine vinegar
2 teaspoons soy sauce
1/4 teaspoon sesame oil
pinch of salt and black pepper

Steps:

  • To Make The Salad: (Optional first step: Heat oven to 425 degrees. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.) Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined. Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits, and the avocado may brown a bit. Still, it's perfectly edible and enjoyable even after a few days!) To Make The Vinaigrette: Whisk all ingredients together until combined.

TOSSED SALAD WITH CRUNCHY RAMEN NOODLE TOPPING



Tossed Salad with Crunchy Ramen Noodle Topping image

Ramen noodles and almonds provide the crunch for this classic tossed salad.

Provided by cindy sandberg

Categories     Lettuce Salads

Time 20m

Number Of Ingredients 7

1 pkg ramen noodles, any flavor
1 c slivered almonds or chopped walnuts
1/4 c butter
6 c torn saldad greens-iceberg, romaine, spinach, or any combination
3 c broccoli florets
1 c halved cherry tomatoes
1/2 c italian salad dressing

Steps:

  • 1. Break noodles in small pieces(discard seasoning packet.) Saute noodles and nuts in butter for 5-6 min. over med. heat until lightly browned.
  • 2. Place greens, broccoli,and tomatoes in salad bowl. Toss in noodle/nut combination and dressing.

TURKEY RAMEN NOODLE SALAD



Turkey Ramen Noodle Salad image

My husband and I make this awesome salad together-he does the chopping. When we bring it to potlucks, we pack the ramen and almonds separately and toss them in right before it's time to dish up. They stay nice and crunchy that way. -Kristen Pallant, Big Arm, Montana

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 10

1/3 cup white wine vinegar
1/4 cup canola oil
3 tablespoons sugar
1/2 teaspoon pepper
2 packages (3 ounces each) Oriental ramen noodles
1 package (14 ounces) coleslaw mix
1 pound sliced deli turkey, chopped
1/2 cup sliced almonds, toasted
1/4 cup sesame seeds
Thinly sliced green onions, optional

Steps:

  • In a small bowl, whisk vinegar, oil, sugar, pepper and contents of ramen noodle seasoning packets until blended., Break noodles into small pieces; place in a large bowl. Add coleslaw mix and turkey. Drizzle with dressing; toss to coat. Sprinkle with almonds and sesame seeds. If desired, top with green onions. Serve immediately.

Nutrition Facts : Calories 406 calories, Fat 22g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 1222mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 4g fiber), Protein 21g protein.

RAMEN NOODLE SHRIMP SALAD



Ramen Noodle Shrimp Salad image

Make and share this Ramen Noodle Shrimp Salad recipe from Food.com.

Provided by krazynthekitchen

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

3 -4 limes
1/3 cup olive oil
1/4 cup fresh mint leaves, chopped
1 tablespoon fresh ginger, grated peeled
1 teaspoon sugar
3/4 teaspoon salt
1 (15 ounce) can whole baby corn, drained
2 (3 ounce) packages unflavored ramen noodles
1 lb large shrimp, cooked and peeled and deveined
8 ounces snow peas, about 4 cups
2 scallions, chopped
2 radishes, cut into wedges

Steps:

  • Grate 1 teaspoons zest and squeeze 1/4 cup juice from limes. In large bowl whisk juice and zest with oil, mint, ginger, sugar and salt until blended. Stir in corn; let stand 15 minutes.
  • Meanwhile, in large bowl combine ramen noodles with enough hot tap water to cover. let stand until tender, about 10 minutes. Drain. Add noodles, shrimp,snow peas,scallions, and radishes to baby corn and dressing mixtures. Toss Well.

FUME SALAD/RAMEN NOODLE SALAD



Fume Salad/ramen Noodle Salad image

Something different and tasty...an alternative when the barbecue/cookout season gets going and you're tired of potato salad and plain coleslaw.

Provided by Parrot Head Mama

Categories     Vegetable

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 10

16 ounces shredded cabbage (I use the bagged coleslaw mix)
2/3 cup sunflower seeds
1/2 cup slivered almonds
3 bags oriental-flavor instant ramen noodles, broken,not cooked,reserve seasoning packets for dressing
1 bunch green onion, sliced,including greens
1/2 cup oil
3 tablespoons red wine vinegar
3 tablespoons sugar
2 teaspoons pepper
3 packages seasoning from oriental-flavor instant ramen noodles

Steps:

  • Combine salad ingredients in large salad bowl.
  • Mix dressing and toss with salad immediately before serving.

BROCCOLI AND RAMEN NOODLE SALAD



BROCCOLI AND RAMEN NOODLE SALAD image

Categories     Broccoli     Nut     Pasta     Salad

Number Of Ingredients 8

1 package (16 ounce) broccoli coleslaw mix
2 packets (3 ounce) chicken flavored ramen noodles
1 bunch green onions, chopped
1 cup unsalted peanuts
1 cup sunflower seeds
1/2 cup white sugar
1/4 cup vegetable oil
1/3 cup cider vinegar

Steps:

  • In a large salad bowl, combine the slaw, broken noodles and green onions.
  • Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat.
  • Refrigerate until chilled; top with peanuts and sunflower seeds before serving.

CABBAGE CHICKEN WITH RAMEN NOODLE SALAD RECIPE - (4.3/5)



Cabbage Chicken with Ramen Noodle Salad Recipe - (4.3/5) image

Provided by á-2908

Number Of Ingredients 14

SALAD:
2 halves grilled chicken breasts, shredded
1/2 head cabbage
1 medium carrot, grated
2 green onions
1 package Ramen noodles, vegetable or chicken flavored
2 tablespoon sesame seeds, roasted
2 tablespoon slivered almonds, roasted
DRESSING:
1/4 cup rice vinegar
1/3 cup vegetable or canola oil
2 tablespoon sugar
1 flavor packet from the ramen noodles
Salt and black pepper to taste

Steps:

  • Combine dressing ingredients; mix well and chill. Combine cabbage, chicken, green onions and carrots. Crumble dry ramen noodles; Sprinkle ramen noodles, almonds and sesame seeds over cabbage mixture. Pour dressing over salad and toss to coat. Let it marinate for 20 minutes before serving.

RAMEN NOODLE SALAD



Ramen Noodle Salad image

I tasted this at my oldest daughters baby shower a few years back. After a little begging for the recipe,I now use it as either a light lunch, or a quick side for cookouts.

Provided by Tari Harlan

Categories     Other Salads

Time 15m

Number Of Ingredients 10

16 oz bagged cole slaw mix
3 pkg oriental flavor raman noodles, broken up
1 bunch green onions, chopped
2/3 c sunflower seeds
1/2 c almonds, slivered
3 Tbsp red wine vinegar
1/2 c olive oil, extra virgin
1/2 tsp black pepper
3 Tbsp sugar
3 pkg seasoning from the noodles

Steps:

  • 1. 1.Combine salad ingredients in large bowl.
  • 2. 2.Mix vinegar, oil, sugar, pepper and seasoning packets and toss with salad let sit for about 30 minutes before serving.

TANGY RAMEN NOODLE SALAD



Tangy Ramen Noodle Salad image

I received this recipe from one of my sisters when we had a family reunion quite some years ago. I have had many comments on it, and I am always printing out copies of it for people. This recipe gives you a new way to use those Ramen Noodles!

Provided by Precious Annie

Categories     Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 head cabbage, chopped
3/4 cup green onion, chopped
2 packages ramen noodles
4 tablespoons sesame seeds
1 cup slivered almonds
4 tablespoons sugar
1 teaspoon salt
1/4 teaspoon pepper
6 tablespoons vinegar
1 cup oil
2 packets noodle flavoring

Steps:

  • Combine cabbage and onions.
  • Set aside.
  • Mix together all dressing ingredients and refrigerate.
  • Toast the sesame seeds and almonds.
  • Smash ramen noodles into bite size pieces.
  • 2 to 3 hours before serving, combine all ingredients except sesame seeds.
  • Just before serving, add the sesame seeds.
  • ENJOY!

RAMEN NOODLE SALAD WITH SWEET 'N' SOUR DRESSING



Ramen Noodle Salad with Sweet 'n' Sour Dressing image

Dolores Brignac's family was skeptical the first time she served this unusual salad-but one taste convinced them it was a winner. "Now when I bring it out, everyone digs in and cleans their plates," she pens from Braithwaite, Louisiana.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 14-16 servings.

Number Of Ingredients 13

1 package (3 ounces) ramen noodles
1 cup chopped walnuts
1/4 cup butter, cubed
6 cups torn romaine
4 cups broccoli florets
1 pint cherry tomatoes, halved
4 green onions, sliced
DRESSING:
1/2 cup vegetable oil
1/4 cup sugar
3 tablespoons red wine vinegar
4-1/2 teaspoons soy sauce
Salt and pepper to taste

Steps:

  • Break noodles into small pieces (save seasoning envelope for another use). In a skillet over medium heat, saute noodles and walnuts in butter for 5-6 minutes or until lightly browned. Cool., In a large salad bowl, combine the romaine, broccoli, tomatoes and onions. Place dressing ingredients in a blender or food processor; cover and process until sugar is dissolved. Add dressing and noodle mixture to salad; toss to coat. Serve with a slotted spoon.

Nutrition Facts :

Tips:

  • Use high-quality ramen noodles. Look for brands that use fresh, non-fried noodles for the best texture and flavor.
  • Cook the ramen noodles according to the package instructions. Be careful not to overcook them, as this will make them mushy.
  • Rinse the ramen noodles with cold water after cooking to stop the cooking process and prevent them from sticking together.
  • If you're using a store-bought ramen seasoning packet, be sure to taste it before adding it to the salad. Some packets can be very salty, so you may want to use less than the full amount.
  • Feel free to experiment with different vegetables and proteins in your salad. Some popular options include shredded chicken, tofu, bell peppers, carrots, and snap peas.
  • For a more flavorful dressing, use a combination of mayonnaise, soy sauce, rice vinegar, and sesame oil. You can also add a touch of garlic or ginger for extra flavor.

Conclusion:

Ramen noodle salad is a quick, easy, and delicious meal that's perfect for a light lunch or dinner. It's also a great way to use up leftover ramen noodles. With a few simple ingredients and a little bit of creativity, you can create a delicious and satisfying salad that the whole family will enjoy.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #salads     #pasta     #refrigerator     #dietary     #pasta-rice-and-grains     #equipment

Related Topics