This vibrant Crunchy Asian Ramen Noodle Salad is a true crowd-pleaser that combines crispy textures with fresh, zesty flavors in every bite. Ready in just 30 minutes, this colorful dish brings together toasted ramen noodles, crunchy almonds, and a rainbow of vegetables tossed in a sweet-tangy dressing. Perfect for potlucks, backyard barbecues, or a refreshing weeknight dinner, this salad delivers incredible taste without hours in the kitchen!

Why You’ll Love This Recipe

  • Quick and Simple: From start to finish in 30 minutes – perfect for those busy days when you need something delicious without the fuss.
  • Texture Paradise: The combination of crunchy noodles, crisp vegetables, and tender mandarin oranges creates an irresistible mix of textures that keeps you coming back for more.
  • Make-Ahead Friendly: Prep components ahead of time and assemble just before serving – ideal for entertaining or meal prep.
  • Crowd Pleaser: This salad consistently gets rave reviews at gatherings – even salad skeptics can’t resist its appealing crunch and flavor.
  • Versatile: Works beautifully as a side dish or can become a complete meal with added protein.
Crunchy Asian ramen noodle salad

Ingredients You’ll Need

  • Ramen Noodles: The star ingredient that gives this salad its signature crunch. Discard those seasoning packets – we’re just using the noodles here!
  • Sliced Almonds: Adds nutty flavor and extra crunch when toasted alongside the ramen.
  • Tri-Color Cole Slaw: The colorful base that provides volume and crunch without the need for chopping cabbage yourself.
  • Snow Peas: Adds a fresh, crisp element and beautiful green color to the salad.
  • Bell Peppers: Red and yellow peppers bring vibrant color and sweet crunch to the mix.
  • Mandarin Oranges: These little bursts of sweetness balance the savory elements perfectly.
  • Water Chestnuts: An underrated ingredient that adds an incredible textural element you won’t want to skip.
  • Green Onions: Provide a mild onion flavor without overpowering the other ingredients.
  • Fresh Cilantro: Brings a bright, herbaceous note that ties everything together.
  • Vegetable Oil: Used for both toasting the noodles and as the base for our dressing.
  • Sugar: Balances the acidity in the dressing with just the right amount of sweetness.
  • Lemon Juice: Adds brightness and tang to cut through the richness.
  • Toasted Sesame Oil: Just a little goes a long way in providing that distinctive Asian flavor profile.
  • Seasonings: Salt, pepper, and garlic powder create a perfectly balanced dressing.
  • Sesame Seeds: An optional garnish that adds visual appeal and subtle nutty flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Looking to switch things up? Try these tasty twists:

  • Protein Boost: Add grilled chicken, shrimp, or tofu to transform this side dish into a complete meal.
  • Nut Swap: Replace almonds with cashews, peanuts, or sunflower seeds for a different crunch.
  • Veggie Variations: Swap in shredded carrots, edamame, cucumber, or thinly sliced radishes.
  • Fruity Twist: Try diced pineapple or sliced grapes instead of mandarin oranges.
  • Spicy Kick: Add a minced jalapeño or a dash of sriracha to the dressing for heat lovers.
  • Herb Alternatives: Not a cilantro fan? Try fresh mint or basil instead.

How to Make Crunchy Asian Ramen Noodle Salad

Step 1: Toast the Crunchy Elements

Heat vegetable oil in a large skillet over medium-low heat. Add crushed ramen noodles and sliced almonds, stirring frequently for 8-10 minutes until golden brown. Transfer to a plate to cool completely.

Step 2: Prepare the Dressing

In a medium bowl, whisk together vegetable oil, sugar, fresh lemon juice, toasted sesame oil, salt, pepper, and garlic powder until well combined and slightly thickened.

Step 3: Combine the Salad Ingredients

In a large serving bowl, add the tri-color coleslaw, sliced snow peas, bell peppers, drained mandarin oranges, water chestnuts, green onions, and chopped cilantro.

Step 4: Finish and Serve

Add the cooled toasted ramen-almond mixture to the bowl. Pour the dressing over everything and toss gently until all ingredients are evenly coated. Sprinkle with sesame seeds if desired and serve immediately.

Pro Tips for Making the Recipe

  • Crush the Ramen Right: Break up the noodles while still in the package for less mess, aiming for bite-sized pieces rather than tiny crumbs.
  • Watch the Toast: The ramen and almonds can go from perfectly golden to burnt quickly, so keep a close eye on them and stir frequently.
  • Balance is Key: Taste the dressing before adding it to the salad. Everyone’s preference for sweet-tangy balance is different, so adjust accordingly.
  • Proper Draining: Make sure to drain the mandarin oranges and water chestnuts thoroughly to prevent a watery salad.
  • Even Coating: Use tongs or two large spoons to gently toss the salad, ensuring every bite gets dressed without crushing the delicate ingredients.

How to Serve

This versatile salad works beautifully in numerous settings:

Main Dish Pairing

Serve alongside grilled teriyaki chicken, Asian-inspired salmon, or barbecued meats for a complete meal with complementary flavors.

Potluck Star

Transport the components separately and toss just before serving at your next gathering – this keeps everything perfectly crisp.

Meal Prep Option

Prepare all ingredients separately and store in individual containers, then assemble single portions throughout the week for quick lunches.

Make Ahead and Storage

Storing Components

For maximum crunchiness, store the toasted ramen-almond mixture in an airtight container at room temperature for up to 3 days. Refrigerate the prepped vegetables and dressing separately for up to 2 days.

Leftover Storage

If already dressed, leftovers will keep in the refrigerator for 1-2 days, though the noodles will soften over time.

Make-Ahead Strategy

Prepare all components up to 24 hours in advance: toast and cool the ramen-almond mixture, mix the dressing, and chop all vegetables. Store separately and combine just before serving.

FAQs

  1. Can I use the ramen seasoning packets in this recipe?

    I recommend skipping the seasoning packets as they contain a lot of sodium and would overpower the delicate balance of the homemade dressing. However, if you really want to use them, you could mix a small portion into the dressing for extra flavor – just reduce the added salt accordingly.

  2. How do I keep the salad crunchy if I need to make it in advance?

    The key is keeping the components separate until serving time. Prepare the vegetables and dressing and refrigerate them separately. Store the toasted ramen-almond mixture in an airtight container at room temperature. Combine everything just before serving to maintain maximum crunch.

  3. Can I make this salad gluten-free?

    Absolutely! Simply substitute the ramen noodles with gluten-free rice noodles that have been broken and toasted in the same way. Also double-check that your soy sauce (if used in any variations) is gluten-free, as traditional soy sauce contains wheat.

  4. What protein works best if I want to make this a complete meal?

    This salad pairs beautifully with grilled chicken marinated in a similar flavor profile (try soy sauce, honey, and ginger). For vegetarian options, edamame or tofu work wonderfully. Shrimp is another excellent choice that cooks quickly and complements the Asian flavors perfectly.

Final Thoughts

This Crunchy Asian Ramen Noodle Salad brings together the perfect balance of textures and flavors in a dish that’s as fun to eat as it is to make. The combination of crispy noodles, fresh vegetables, and that irresistible dressing creates something truly special that stands out from ordinary salads. Whether you’re looking for a standout side dish or a refreshing main course, this recipe delivers big flavor with minimal effort. Give it a try at your next gathering or weeknight dinner – I’m confident it will become a regular in your recipe rotation!

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Crunchy Asian Ramen Noodle Salad Recipe

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  • Author: Stacy
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 16 servings 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Asian-inspired
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Description

This Crunchy Asian Ramen Noodle Salad is a perfect blend of crisp, fresh vegetables, tangy-sweet dressing, and a nutty crunch from toasted almonds and ramen noodles. Bursting with textures and flavors, this vibrant salad is ideal for potlucks, parties, or as a refreshing side dish. A versatile dish with an Asian-inspired flair, it’s sure to impress every time.

Ingredients

Units Scale

Salad:

  • 2 pounds tri-color coleslaw
  • 8 ounces fresh snow peas, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 15 ounces mandarin oranges, drained well
  • 8 ounces diced water chestnuts, drained well
  • 4 green onions, sliced (green parts only)
  • 1/3 cup chopped fresh cilantro
  • Sesame seeds for garnish (optional)

Noodle-Almond Mixture:

  • 1 tablespoon vegetable oil
  • 2 packages (3 ounces each) ramen noodles, crushed
  • 1 & 1/2 cups sliced almonds

Dressing:

  • 1/2 cup vegetable oil
  • 6 tablespoons granulated sugar
  • 6 tablespoons freshly squeezed lemon juice
  • 1/2 tablespoon toasted sesame oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Instructions

  1. Toast the Noodle-Almond Mixture:
    In a large skillet over medium-low heat, add the vegetable oil. Once the oil is hot, add the crushed ramen noodles and sliced almonds. Cook them while stirring frequently until they are toasted and lightly golden brown, about 8-10 minutes. Transfer to a plate to stop the cooking process and set aside.
  2. Prepare the Dressing:
    In a medium-sized bowl, whisk together the vegetable oil, granulated sugar, freshly squeezed lemon juice, toasted sesame oil, salt, black pepper, and garlic powder. You can let this sit while preparing the rest of the salad to allow the flavors to meld together.
  3. Assemble the Salad:
    In a large mixing bowl, combine the tri-color coleslaw, sliced snow peas, red bell pepper, yellow bell pepper, mandarin oranges, diced water chestnuts, green onions, chopped cilantro, and the toasted noodle-almond mixture.
  4. Dress the Salad:
    Pour the dressing over the salad and toss everything together until well coated. Serve immediately garnished with sesame seeds if you like.

Notes

  • Toast the Noodles: Toasting the noodles and almonds enhances their nutty flavor and crunch. Don’t skip this step for the best results.
  • Make-Ahead Tip: For maximum crunch, store the noodle-almond mixture separately and add it just before serving if you’re not eating the salad immediately.
  • Customize Veggies: You can substitute or add any vegetables you prefer, such as shredded carrots or chopped cucumbers, for more variety.
  • Chill for Flavor: Let the salad rest in the fridge for 10-15 minutes before serving to enhance the melding of flavors.
  • Storage Tip: This salad is best served fresh. If storing, keep the dressing and crunchy ingredients separate for up to one day.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 250kcal
  • Sugar: 12g
  • Sodium: 200mg
  • Fat: 18g
  • Saturated Fat: 2g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg
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Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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