Asian Ramen Noodle Salad

Yes, I said it, Ramen noodle. I’ve never really been a fan of ramen noodles, but I have never disliked them either. My favorite bowl of ramen noodles really consists of a few cut up vegetables, with a bit of leftover chicken or pork, and a nice spoonful of garlic chili sauce with a bit of soy sauce mixed in. I have not purchased ramen noodles in quiet some time, however my kids are now, and always have been for that matter, a fan of pasta. Recently I have been trying ramen noodles on them, and I have to say that they love them. Not only are they pretty darn cheap, but they are also a bit different than the standard penne, fettuccine, or spaghetti noodle, and this is a good thing for all of us.

Ramen Salad Recipe

My most recent visit to the pantry showcased a few packages of ramen noodles, including flavors of chicken and pork. I did not think my kids would mind so much if I grabbed a package and make a salad that includes ramen noodles. I remember a few years back, my sister-n-law’s mom made this really interesting salad that contained these crunchy ramen noodles, and it was a salad that my wife really loved. As I did not really recall the flavors as much, I did recall the texture of the salad, and it was a good one. With very little time on my hands this past Fourth of July weekend, I thought what better to make a delicious salad, Asian inspired of course.

This serves four, however it was so good, light, and delicious, that it served two.


  • 1 head of napa cabbage, cleaned and patted dry
  • 1 package ramen noodles, season packet removed, noodles crumbled
  • 3 green onions, thinly sliced
  • 1/4 cup of red onion, thinly sliced
  • 1/4 cup of cashews
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • generous pinch of salt and pepper
  • 1 carrot, thinly cut
  • 2 ribs of celery, thinly cut
  • 1/2 cucumber, seeds removed, thinly cut
  • 1/2 cup of frozen, petite peas


  • 1/3 cup of water
  • 1/2 cup of olive oil
  • 1/2 cup of cider vinegar
  • 2 tbsp soy sauce
  • dash of dark sesame oil
  • pinch of pepper

Cook the ramen noodles in the butter and olive oil for a few minutes. Add the salad ingredients to a large bowl, and toss to mix everything. Next add your dressing ingredients to a bowl, and whisk for a couple of minutes to make your dressing. Add to the salad, and mix again. Serve immediately.

This is a great recipe for any get together.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts to “Asian Ramen Noodle Salad”

  1. This is different. I’ll have to try it. I also make an asian salad (got the recipe from my sister in law), the recipe is below. Try it and let me know what you think.

    2 (3 ounce) packages ramen noodles, crushed
    1 cup blanched slivered almonds
    2 teaspoons sesame seeds
    1/2 cup butter, melted
    1 Romaine Lettuce, shredded
    1 bunch green onions, chopped
    3/4 cup vegetable oil
    1/4 cup distilled white vinegar
    1/2 cup white sugar
    2 tablespoons soy sauce

    In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
    In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
    In a large bowl , combine shredded romaine lettuce and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.

  2. I love throwing out that seasoning packet and coming up with new uses for those noodles. This sounds great and fresh!

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