Delicious Ramen Noodle Salad Recipe

Hi mom, welcome to Cooktophia. Now we will make a Delicious Ramen Noodle Salad Recipe. Refreshingly sweet and crunchy, the Asian recipe is a great side dish for summer eats, barbecues, or to serve with dinner any day of the week. I made this salad with Balsamic Dijon Glazed Ham, Rosemary Potatoes, and Glazed Carrots for Easter dinner this year and it was a huge success.

Ramen Noodle Salad Recipe

If you’ve been hanging out with me here for a long time, you’ve probably noticed that there aren’t many recipes that I claim might be the best you’ll ever taste. I tend to save the word “best” for things that are beyond doubt and are the best I have or hope to have again.

Delicious Ramen Noodle Salad Recipe

My Aunt Judy made this salad the last time we visited and I couldn’t stop eating it. (I think I ate three servings!) I have had Ramen Noodle Salad many times in the past. But let me stop and tell you now that those powers are not like these. First, there is no packet of spices used in this recipe. The sauce simply consists of oil, vinegar, sugar, and soy sauce. It’s perfect this way. Secondly, raw pasta is not cracked directly in the salad. They are fried in butter with sliced ​​almonds and sesame seeds. Those hot moments in the pan make all the difference!

Third, well, there is no such thing as a recipe from Aunt Judy. Without fail, her recipes are an instant favorite with everyone. (If you haven’t tried almond bars yet, you’re missing out on a lot!)

Asian Ramen Noodle Salad Recipe

We weren’t even off the dinner table when I asked her for a napa cabbage salad recipe. I couldn’t even believe how wonderful it was.

She gave it the recipe from a friend who got it from a friend – you know how it goes – and I’m happy to be next in line to pass this on to all of you. You know, there’s not a lot I love more than trying and sharing a great recipe.

This is a sweet and tangy Asian dressing on top of fresh cabbage and green onions, with all the crunch you could need from crunchy, buttery almonds, noodles, and sesame seeds.

I’m willing to bet you’ll love this salad every piece as much as I do.

The best ramen noodle salad like nothing you've ever tasted!  Get the recipe from barefeetinthekitchen.com

Asian Ramen Noodle Salad Recipe

This Asian noodle salad has ten different vegetables, and it’s one of those dishes I eat so many times a day that it disappears whenever we have it at home. Lunch and dinner, this salad is all mine.

Remember the oriental chicken salad from Applebee’s? This Asian imitation chicken salad is totally fine and the fact that you can make it at home makes it even better.

Asian Marinated Cucumber Salad from The Food Charlatan and this Asian Tuna Salad from Foolproof Living are both on my list I need to try soon.

How to make a Ramen Noodle Salad Recipe

The original instructions for this salad were to boil the sauce to dissolve the sugar.

I’ve found that simply shaking the ingredients for the marinade in a jar accomplishes the same thing in less time and with no waiting time to allow the marinade to cool later.

I’ll happily eat any leftovers, but the pasta will be softer and for what it’s worth, it’s not quite as pretty as if it was fresh.

Ramen noodle salad recipe

  1. To make the sauce: Combine the oil, vinegar, sugar, and soy sauce in a jar and shake until the sugar dissolves.
  2. Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles while they are still inside the package.
  3. Remove and discard the seasoning bag (or set it aside for later use). Add the noodles, almonds, and sesame seeds to the melted butter in the skillet.
  4. Fry, stirring frequently, until pasta mixture is golden brown. Lift to a plate and leave to cool.
  5. Finely chop the cabbage and mix the cabbage and onion in a large mixing bowl. Add pasta mixture. Pour the dressing over the salad and toss well to combine. Feet it right away.

Ramen Noodle Salad Recipe Instructions

  • To make the sauce: Combine the oil, vinegar, sugar, and soy sauce in a jar and shake until the sugar dissolves.
  • Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles while they are still inside the package. Remove and discard the seasoning bag (or set it aside for later use). Add the noodles, almonds, and sesame seeds to the melted butter in the skillet.
  • Fry, stirring frequently, until the pasta mixture is golden brown. Lift to a plate and leave to cool.
  • Finely chop the cabbage and mix the cabbage and onion in a large mixing bowl. Add pasta mixture. Pour the dressing over the salad and toss well to combine. Feet it right away.
This is not a ready-made salad. I like to make the sauce in advance and then add the pasta and the seasoning to the cabbage just before serving. I’ll happily eat any leftovers, but the pasta will be softer and for what it’s worth, it’s not quite as pretty as if it was fresh.
original directions To season the sauce: Combine the oil, vinegar, sugar, and soy sauce in a medium saucepan. Stir and bring to a boil. Remove from the fire after boiling. Allow the dressing to cool completely before pouring it over the salad.

Nutrition facts

Calories: 312Calories · Carbohydrates: 24g · protein: 4g · Fat: 23g · Saturated fat: 4g · Cholesterol: 7mg · sodium: 383mg · Potassium: 290mg · the basic: 2g · sugar: 14g · Vitamin A: 375IU · Vitamin C: 23.3mg · Calcium: 116mg · iron: 1.5mg

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