Asian Ramen Salad Quick + Easy Recipe
A fresh and light Asian Ramen Salad with crunchy almonds and ramen noodles, perfect for your next party or BBQ!
Chinese Lemon Chicken and Sweet and Sour Chicken are two delicious options to pair with Asian Ramen Salad. This delicious salad is also great as a main course!
Cool + Crispy Salad
Are you thinking of salads and delicious fruits and vegetables? Of course I am. As soon as the weather gets hot, I stop thinking about soup and have veggies in my head. Not sure about you, but I’m a salad addict! ! I order salad almost every time I go out. Crazy maybe, but it’s just something I like!
Well, the next recipe is a new salad mix that my mom tried for us during Chinese New Years week. We all love it and I hope you enjoy this Asian Ramen Salad too! We’ve made other versions of this ramen salad and it’s one of my favorites so far!
Just a note, be sure to put the dressing on it at the last minute as the noodles can get “soggy” after sitting for a while. 🙂
Just mix and enjoy!
Prepare. Put 3 bags of ramen noodles in a large plastic bag and break apart.
bake. Melt sticks of butter in a skillet over medium-high heat. Add noodles and almonds to frying pan. Stir and cook until toasted and lightly browned. Spread out on cookie sheet and let cool.
Season + Serve. Combine vinegar, oil, sugar, and ramen seasoning packets in a medium container. Secure the lid and shake well. shelved. Before serving, add coleslaw to a large bowl. Top with noodle mixture and seasoning. Mix and serve immediately.
Changes + Tips
- chicken shreds
- Sliced green onions
- carrot strips
- Add some protein by adding roasted chickpeas, tofu, or shrimp.
To make this salad a little healthier Don’t add to seasoning packets, which will omit a lot of added sodium and coarse ingredients. You can also add more vegetables like carrots and edamame.
To keep the noodles from getting soggy, Stir in noodles before serving.The longer the salad is stored, the softer the noodles will be, and you can’t fix that
For more salads, check out:
Prep time 10 minutes
Cook time 5 minutes
Total time 15 minutes
Serving Size 6
Calories 742 kcal
by Lil’ Luna
- 2 bags coleslaw mix
- 3 packets of chicken ramen (set the seasoning packets aside)
- 1 1/2 cups sliced almonds
- 1/2 cup butter
- 1/2 cup canola oil
- 1/4 cup distilled white vinegar, or salad vinegar
- 1/3 cup sugar
- 3 Chicken Ramen Flavor Packs
Put 3 bags of ramen noodles in a large plastic bag and break apart.
Melt sticks of butter in a skillet over medium-high heat. Add noodles and almonds to frying pan. Stir and cook until toasted and lightly browned. Spread out on cookie sheet and let cool.
Combine vinegar, oil, sugar, and ramen seasoning packets in a medium container. Secure the lid and shake well. shelved.
Add coleslaw to a large bowl just before serving. Top with noodle mixture and seasoning. Mix and serve immediately.