Crunchy Ramen Noodle Salad: A Sweet Summer Delight

A refreshing Ramen Noodle Salad, combining crunchy textures and sweet-tangy flavors, perfect for summer gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 6 servings

Course: Salad

Cuisine: Asian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 tablespoons Butter Can use olive oil for a lighter option.
1 package Ramen Noodles Discard the seasoning packet.
1/2 cup Slivered Almonds Can replace with sunflower seeds for a nut-free version.
2 tablespoons Sesame Seeds Can omit or use poppy seeds.
4 cups Napa Cabbage Use green cabbage or cole slaw mix as substitutes.
3 stems Green Onions Can substitute with chives.

For the Dressing

1/3 cup Light Flavored Olive Oil Can swap with avocado oil.
1/4 cup Plain White Vinegar Rice vinegar can also be used for a milder flavor.
1/4 cup White Sugar Can substitute with honey or agave.
1/4 cup Low-Sodium Soy Sauce Tamari can be used for a gluten-free option.

Equipment

Large Skillet
Mixing Bowl
Small Jar

Method

Step-by-Step Instructions

Prepare the dressing by combining olive oil, vinegar, sugar, and soy sauce in a jar and shaking until dissolved.
Melt butter in a skillet, crush ramen noodles, and add them with almonds and sesame seeds. Cook until golden brown.
Shred Napa cabbage and slice green onions, then combine them in a mixing bowl.
Add the cooled noodle mixture to the bowl, pour dressing over, and toss gently to combine.
Serve immediately for best flavor and crunch.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 5gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 25mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Keep toasted noodles separate to maintain crunch.

Tried this recipe?

Let us know how it was!