Go Back

ramen noodle salad

This refreshing ramen noodle salad features crunchy vegetables, a tangy soy-sesame dressing, and crispy fried noodles for a perfect blend of flavors and textures, ideal for a quick lunch or side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups ramen noodles (uncooked)
  • 2 cups green cabbage (thinly sliced)
  • 1 cup red bell pepper (thinly sliced)
  • 0.5 cup shredded carrots
  • 0.75 cup green onions (chopped)
  • 0.5 cup sliced almonds toasted
Dressing
  • 0.25 cup soy sauce low sodium preferred
  • 0.25 cup rice vinegar
  • 0.25 cup vegetable oil
  • 2 tablespoons honey
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic (minced)

Method
 

Preparation Steps
  1. Preheat oven to 350°F and spread ramen noodles on a baking sheet in a single layer. Bake for 5 minutes or until crunchy and golden. Remove and let cool.
  2. In a large bowl, combine sliced cabbage, red bell pepper, shredded carrots, and chopped green onions.
  3. In a separate small bowl, whisk together soy sauce, rice vinegar, vegetable oil, honey, grated ginger, and minced garlic until well blended.
  4. Pour the dressing over the vegetable mixture and toss to coat evenly.
  5. Just before serving, add the cooled crunchy ramen noodles and toasted almonds to the salad and gently mix.

Notes

For extra protein, try adding grilled chicken or tofu. This salad is best served immediately to keep the noodles crunchy.