Delicious Asian Ramen Noodle Salad Recipe
The one salad that never fails to amaze me is this exotic Asian Ramen Noodle Salad.
- 2 Packages Chicken Flavored Ramen Noodles
- ½ Cup Raw Sunflower Seeds
- ½ Cup Silvered Almonds
- 1 Package Coleslaw Mixed
- 3 Green Onions Chopped
- ½ Cup Olive Oil
- 3 Tablespoons White Vinegar
- 1 Tablespoon White Sugar
- ½ Teaspoon Black Pepper
- ½ Teaspoon Ramen Noodle Seasoning
- Preheat the oven to 350°F. Add ramen noodles to a baking tray. Then add slivered almonds and sunflower seeds.
- Now, combine the sunflower seeds and slivered almonds with the ramen noodles. Bake the noodle mixture for 10-15 minutes.
- Meanwhile, gather all the dressing ingredients. In a bowl, mix the olive oil, white vinegar, sugar, ramen noodle seasoning, and pepper, and whisk well.
- Further, add chopped chives, coleslaw mix, and dressing to the ramen noodles. Toss everything well so that the noodles are coated in dressing.
- The Ramen Salad is ready to be served.
My love for this recipe emerged when I first encountered the concept of noodle salads. Although I was a little skeptical at first, it became my instant favorite as soon as I tasted it. This is one of the recipes I make every weekend, savoring crunchy ramen noodles dipped in tangy seasoning for a perfect snack.
This recipe comes together in a few minutes, and its no-fuss, minimal-cleanup nature makes it a treat for any table; even friends who have never touched salad before devoured it in no time. Try this unique, flavourful salad recipe.
- Baking Tray: I use it for baking the noodles, sunflower seeds, and almonds.
- Bowl: Perfect for adding all the ingredients and mixing them.
- Spoon: Use it to mix and scoop ingredients in small quantities.
- Whisk: An easy way to mix everything well so no lumps form.
- Tongs: Used to pick up salad so it doesn’t ruin the texture.
The Asian Ramen Noodle Salad is a great salad recipe that you can add to your party. This recipe isn’t very healthy, so eat it in moderation.
You can also adapt the recipe to your preferences. Just tweak a few ingredients and enjoy.
- Keto Version: Add shirataki noodles instead of ramen noodles. Add monk fruit sweetener instead of sugar.
- Gluten-Free Version: Use gluten-free ramen noodles instead of regular ones.
- Refrigerate: Once the recipe is prepared, let it cool down completely, then transfer it to an airtight container. This way, it won’t spoil, and you can enjoy it later.
The Asian Ramen Noodle Salad pairs best with Wild Wings Fried Pickle. This is the best combination you can taste. If you are a cheese fan, I have something for you, too.
Pair it with Cauliflower Mac and Cheese. If you do not want to cook much, go for a Pumpkin Pie Smoothie for better taste and flavor.
For Dressing
- Baking Tray
- Bowl
- Spoon
- Whisk
- Tongs
- Break the noodles before baking. This way, every bite will have an even crunch.
- Avoid adding warm noodles to the salad. Warm noodles can make the coleslaw soggy.
- To keep the crunch alive, add dressing right before serving.
- Keep some toasted noodles and nuts aside to sprinkle on top right before serving.
- Don’t add all the dressing at once, as it can make the salad soggy.
