Asian ramen salad is full of color, flavor and crunch! All the fun textures make it perfectly satisfying and insanely delicious!
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We love making our favorite Asian dishes at home, they are so amazing. Try lettuce, chicken and salmon.
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When it’s hot outside the last thing you want to do is cook! But we all still need to eat. This is where this Asian ramen salad comes in. It is the perfect salad for any occasion. It is ideal for desserts, barbecues and family dinners. This Asian ramen salad recipe makes a lot, so it’s best for a crowd. Goes great with salmon, chicken or your favorite steak. Everyone loves this Asian ramen salad. It’s just so colorful and delicious!
Make this Asian ramen salad for a fun lunch or brunch and serve with rolls and fruit. This is the best summer salad because it’s light and refreshing, full of vegetables and no mayo-based dressing. This way you can store it a little longer than other salads without worrying about the mayo getting too warm. With the toasted noodles and almonds, there is a big bite that really satisfies. You need to make this Asian Ramen Salad today!
Light and packed with veggies, this Asian ramen salad is a big winner! For all ingredient measurements, see the recipe card below.
This Asian ramen salad is even better the next day! If you know you’ll have leftovers, don’t add the dressing to the whole salad. This will make the pasta and almonds soggy. Store the salad and dressing separately in the refrigerator and mix individual portions as needed. The salad will be stored for up to 4 days. The dressing will keep for 2 weeks.
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Asian food is one of our favorites. It’s always full of flavor and often super easy. You can save money and headache by having your favorite take out at home. It allows you to modify and adjust recipes to your liking. Making your own Asian food at home also allows you to know exactly what ingredients your family is eating and feeding. These tried and true favorites to wear are some you just have to try!
Calories 370 kcal (19%) Carbohydrates 30 g (10%) Protein 5 g (10%) Fat 26 g (40%) Saturated Fat 5 g (25%) Polyunsaturated Fat 3 g Monounsaturated Fat 17 g Trans Fat 1 g Sodium 1089 mg (45%) Potassium 167 mg (5%) fiber 2 g (8%) Sugar 10 g (11%) Vitamin A 1827 IU (37%) Vitamin C 2 mg (2%) Calcium 38 mg (4%) Iron 2 mg (11%)
All nutritional information is based on third-party calculations and is an estimate only. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and serving sizes per household.
I’m Alice and the blogger behind The Recipe Critic. I started my blog in June 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. If you visit the Midwest, I challenge you to find a unique food, family reunion, church picnic, or holiday meal
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Include some version of today’s crunchy Asian Ramen salad. It is ubiquitous. That’s my childhood. It may be the best, most addictive side dish ever created.
How do I explain this oriental ramen salad to those of you who didn’t grow up in the Midwest?
If you’ve never had a crispy ramen salad, my hunch is that you might be skeptical of an uncooked packet of ramen noodles (yes, I mean the same packet of ramen noodles that helped you survive college) falling apart over a bowl of bagged slaw. cabbage.
That before Brussels salad, creamy cucumber salad, grilled corn salad or even Mexican corn, THIS ramen salad recipe is the dish that hungry corpses inhale first.
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I can’t pinpoint the one element that makes this salad so enduringly popular and incredibly addictive.
I suspect it’s somewhere between the crunchiness of the lettuce, the toast of the almonds, the sweetness of the dressing, and the fact that the uncooked ramen falling apart on top of the bowl and then declaring it a salad feels like a bit of a victory.
Know that as soon as I spy the coleslaw ramen (or this Asian coleslaw ) on the buffet, I’ll be downing it. This is the moment: grab it before it’s gone.
5 Star Review This is great! My husband had two big helpings and declared it the winner. I’ve had a lot of disappointing, greasy versions of ramen salad, so I’m excited to have the perfect recipe.” – Jill –
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The original version in my parish cookbook from childhood is ramen salad with a packet of seasonings. It calls for a waterfall of vegetable oil, three packets of ramen noodles and the mysterious spices that come with it.
I decided to see if I could come up with a healthy adaptation of the classic coleslaw ramen using real ingredients that would be as irresistible as the original church version.
Today’s recipe is just as obsessively good as any classic Asian ramen salad, but better for you!
Instead of a traditional green salad mix made with cabbage, use broccoli slaw to make a broccoli salad, ramen.
Asian Ramen Noodle Salad Recipe
Fully assembled, the Asian Ramen Salad can be made 3 hours in advance. In fact, I think it tastes better once the flavors have had a chance to marry.
If you wait to add the ramen noodles, walnuts, and sesame seeds, you can make it 1 full day ahead. (The ramen noodles soften as the salad sits, so add them last.)
Looking for an easy crowd pleaser for your next potluck, star party, or Midwest flavor?
A better, healthier version of the original Asian ramen salad with fresh ingredients. Ramen salad is a quick and easy favorite for every taste!
Chilled Asian Ramen Salad To Bring To A Potluck Or Party
Serving Size: 1 (of 8) Calories: 236 kcal Carbohydrates: 23 g Protein: 8 g Fat: 14 g Saturated Fat: 2 g Potassium: 385 mg Fiber: 5 g Sugar: 9 g Vitamin A: 2475 IU Vitamin C: 27, 9 mg Calcium: 98 mg Iron: 2.3 mg
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Hi, I’m Erin Clark, and I’m fearlessly dedicated to making healthy food that’s affordable, easy to make, and best of all, SHARE. I am the author and recipe developer here and at The Well Plated Cookbook. I also love sweets and vegetables, and I’m on a mission to save you time and dishes. WELCOME! Get your chopsticks ready!! With caramelized beef, noodle jam, and a sweet savory 4-ingredient sauce, these Asian Beef Ramen Noodles are totally worth shelling out for!
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Ground Beef Recipe Prepare to be amazed at how quick and easy this flavor-packed ramen recipe is! Are you ready??
I’ve previously shared stories where Dozer was randomly recognized on the streets by readers (ah, that makes me proud!) and the odd occasion when I was recognized. Always in a state of disarray. I’m waiting for the time to happen when I can simply be a doll for a night out.🤞🏼
Well, when 3 total strangers within the space of 2 weeks tell you that these Asian beef bowls are one of their favorites because they’re so delicious yet quick and easy, it sparked a thought –
I hinted at a cheeky little tip that makes this ramen recipe even faster than you’d expect—and here it is:
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Yes that’s right, these Asian Beef Ramen Noodles are made in ONE pot!!! Sure it saves washing an extra pot to cook the pasta separately, but for this recipe, the more important factor is that the starch in the pasta acts as a thickener for the sauce (which has no cornmeal/cornstarch or other thickener).
Here’s how this recipe goes down – 4 minutes for the onions and beef, 2 to 3 minutes for the pasta,
The beauty of this technique is that it HAS to be a super quick recipe as the pasta cooks in 2 to 3 minutes. Any longer and they get too soft!
This is a very adaptable recipe. I used onions, garlic, ground beef (ground) and green beans as it requires minimal chopping. Finely chopped cabbage would be an ideal substitute for bean sprouts, otherwise matchstick-cut carrots, baby spinach or even regular spinach, or even finely chopped kale. Toss them when the bean sprouts are added, just to wilt.
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If you’re using other vegetables that take longer to cook and drain when cooked, such as peppers, zucchini or mushrooms, cook them first and then remove them from the pan (otherwise they’ll release too much liquid when the pasta cooks, so you’ll end up with too much water). Continue with the recipe, then discard
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