Ramen Salad Recipe
Appetizers,  Delicious,  Pasta,  Salad,  Sauce,  Sides,  Snack,  Vegetables

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.


  • Aracelly de Haan

    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.

  • Esi

    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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