Best Ramen Salad Recipes

CRUNCHY RAMEN SALAD

Steps:

• In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool., In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.

TOP RAMEN® SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
• Bake noodles, sunflower seeds, and almonds in the preheated oven until fragrant and toasted, 10 to 15 minutes. Cool to room temperature.
• Combine coleslaw mix and green onions in a large bowl. Pour cooled noodle mixture over the top.
• Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw and toss to coat.

ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES

Steps:

• Prepare dressing and set aside.
• Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
• Once noodles have begun to slightly brown, add slivered almonds.
• If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
• Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
• Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
• Add the ramen/almond mixture and stir well.
• Add dressing and stir to coat.
• I generally prepare the dressing right before serving.
• If it sits in the refrigerator too long, it gets very thick and won't remix well.
• Also, this amount of dressing is just the right amount to give the salad a good coating.
• If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
• If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.

BROCCOLI AND RAMEN NOODLE SALAD

Steps:

• In a large salad bowl, combine the slaw, broken noodles and green onions.
• Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat. Refrigerate until chilled; top with peanuts and sunflower seeds before serving.

ORIENTAL RAMEN COLE SLAW SALAD

Steps:

• For the dressing, combine vinegar, vegetable oil, sugar and the two flavor packets from the ramen noodles, set aside.
• In a large bowl, combine cole slaw mix, crushed ramen noodles and sunflower seeds.
• Pour dressing mixture over salad and toss well to coat.
• Cover and let it sit for 2 to 3 hours in the fridge.
• Enjoy!

RAMEN COLESLAW/CABBAGE SALAD

Steps:

• Toast sesame seeds and almonds on a cookie sheet in oven until lightly toasted.
• Watch carefully, they can burn quickly.
• Mix cabbage and green onions in a large bowl.
• Crush ramen noodles in the package.
• Open and remove broth packets.
• To make dressing, mix oil, water and vinegar in a jar with a tight lid.
• Add sugar and 1 packet of broth.
• Shake well.
• Taste, and add more sugar, as well as salt and pepper.
• Just before serving, add crushed noodles, almonds and sesame seeds to cabbage mixture.
• Pour on dressing and toss well.
• Serve immediately.

RAMEN NOODLE SALAD

Steps:

• Mix together the coleslaw mix, crushed noodles& sunflower kernels.
• In a small bowl, mix the Ramen Noodle seasoning pkt.
• ,oil, vinegar& sugar together.
• Mix all together& refrigerate at least 2 hours.

BROCCOLI SLAW AND RAMEN SALAD

Steps:

• Whisk ramen noodle seasoning packet, vinegar, sugar, olive oil, salt, and pepper together in a bowl to make the salad dressing. Add ramen noodles and broccoli slaw; toss together. Let sit until flavors meld, 1 to 2 hours.

CABBAGE CHICKEN WITH RAMEN NOODLE SALAD RECIPE - (4.4/5)

Steps:

• Combine dressing ingredients; mix well and chill. Combine cabbage, chicken, green onions and carrots. Crumble dry ramen noodles; Sprinkle ramen noodles, almonds and sesame seeds over cabbage mixture. Pour dressing over salad and toss to coat. Let it marinate for 20 minutes before serving.

BOK CHOY RAMEN SALAD

Steps:

• Combine canola oil, sugar, red wine vinegar, and 2 tablespoons soy sauce together in a bowl.
• Melt butter in a saucepan over low heat; add sugar and stir until dissolved. Crumble ramen noodles; stir into butter mixture. Stir ramen seasoning packet, sesame seeds, almonds, and soy sauce into noodle mixture; cook until lightly toasted, stirring constantly to prevent burning, 2 to 3 minutes. Remove from heat.
• Toss oil and vinegar mixture, ramen mixture, bok choy, and green onions together in a large bowl.

GARLICKY INSTANT RAMEN NOODLE SALAD WITH GRILLED CHICKEN THIGHS

Steps:

• Chicken
• Place chicken in a medium bowl. Process garlic, cilantro roots, oyster sauce, soy sauce, brown sugar, fish sauce, pepper, and salt in a small food processor until smooth. Using a rubber spatula, scrape marinade into bowl with chicken and mix well. Cover and chill at least 4 hours and up to 12 hours.
• Dressing
• Place chiles, vinegar, brown sugar, and fish sauce in a small glass jar; cover and shake to combine. Do ahead: Dressing can be made 1 day ahead. Store at room temperature.
• Garlic
• Cook garlic and oil in a small skillet over medium-low heat, stirring often, until garlic begins to turn light brown around the edges, about 2 minutes. Continue to cook, stirring constantly, until garlic is medium brown and crisp, about 1 minute more. Immediately strain oil through a fine-mesh sieve into a small heatproof bowl. Let cool. Do ahead: Garlic can be cooked 1 day ahead. Transfer garlic oil and crispy garlic to separate airtight containers and store at room temperature.
• Noodles and Assembly
• Cook noodles in a large pot of boiling water according to package directions. Drain and return noodles to pot. Pour in lukewarm water to cover and stir with a wooden spoon or rubber spatula to release as much starch from noodles as possible. Drain and repeat until water is clear. Drain well, shaking off excess moisture. Transfer noodles to a large bowl, pour in garlic oil, and toss to coat.
• Prepare a grill for high heat; lightly oil grate. Grill chicken until lightly charred on both sides and an instant read-thermometer inserted into the thickest part registers 165°, 8-10 minutes. Let rest 5 minutes before slicing against the grain.
• Add dressing to noodles and toss well to coat. Taste and add more fish sauce and/or vinegar if needed; noodles should be salty and sour with sweetness trailing behind. Add scallions, lettuce, cilantro, salt, half of peanuts, and half of crispy garlic and toss to combine.
• Transfer noodles to a platter and arrange chicken on top. Sprinkle crispy garlic and remaining peanuts over. Do ahead: Noodles can be cooked and dressed with oil 6 hours ahead. Store tightly covered at room temperature.

CABBAGE RAMEN SALAD

Steps:

• Toss cabbage, ramen noodles and seasoning packets, red bell pepper, green onion, almonds, sunflower seeds, sesame seeds, sugar, peanut oil, olive oil, red wine vinegar, and black pepper together in a large resealable bag until evenly mixed.

CRUNCHY RAMEN-BOK CHOY SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place ramen noodles, sunflower seeds, and almonds on a baking sheet. Drizzle butter over the ramen noodle mixture and toss to coat.
• Toast the ramen noodle mixture in the preheated oven until lightly browned and fragrant, stirring occasionally to avoid burning, about 8 minutes. Set aside to cool.
• Whisk sugar, vegetable oil, vinegar, and soy sauce together in a small bowl for the dressing.
• Place bok choy, onion, and toasted ramen noodle mixture in a large bowl. Toss with dressing until well coated.

CHINESE (RAMEN) NOODLE SALAD

Steps:

• Wisk together the sugar, oil, vinegar, and seasoning packets from the ramen noodles, dissolving throughly for the dressing.
• Mix together the almonds, noodles, slaw mix, and onions.
• Pour the dressing over the top of the slaw mixture.
• Refrigerate for at least 4-6 hours before serving.
• Serve!

BROCCOLI RAMEN NOODLE SALAD

Steps:

• Combine the slaw, peppers, scallions, and nuts in a large bowl.
• Mix together vinegar, oil, sugar, and the seasoning packet from the ramen mix.
• Stir the dressing into the salad.
• Crumble the ramen noodles and add to salad.
• Toss the whole thing to get everything coated.

RAMEN NOODLE SALAD

Steps:

• Whisk together first 5 ingredients. Refrigerate, covered, until serving., Discard seasoning packet from noodles or save for another use. Break noodles into small pieces. In a large skillet, heat butter over medium-high heat. Add noodles; saute until golden brown., Combine romaine, broccoli, onions, sunflower kernels and noodles. Just before serving, whisk dressing and pour over salad; toss to coat.

GRILLED CHICKEN RAMEN SALAD

Steps:

• In a large saucepan, heat oil over medium-low heat. Add ramen noodles; cook and stir until toasted, 5-8 minutes. Remove from pan; set aside., In a small bowl, whisk oils, vinegar, sugar and soy sauce until blended; set aside., Sprinkle chicken with pepper and salt. Place chicken on a lightly oiled grill rack. Grill, covered, over medium heat or broil 4-5 in. from heat until a thermometer reads 165°, 8-10 minutes on each side. Cool slightly and chop into 1/2-in. pieces., In a large bowl, combine coleslaw mix and cilantro. Layer coleslaw mixture, peas, chicken, carrots, salad greens, noodles and green onions in an 8- to 10-qt. dish. Sprinkle with bacon; serve with vinaigrette.

CABBAGE SALAD WITH RAMEN NOODLES

Steps:

• 1. REMOVE flavor packet from both soup mixes. RESERVE both packets.
• 2. BREAK up the Ramen Noodles into bite size pieces and SET ASIDE
• 3. TOSS together cabbage, green onions and sesame seeds in a bowl.
• 4. WHISK together one packet of the soup flavor, oil and vinegar NOTE: you may add some or all of the second packet if you want more seasoning DRIZZLE over the cabbage mixture and TOSS
• 5. COVER and CHILL for 1 hour
• 6. COAT a pan with non-stick spray or you may use a small amount of oil if you choose
• 7. SAUTE noodles and almonds over medium heat until lightly browned
• 8. REMOVE from heat DRAIN on a couple paper towels to remove excess oil and allow to COOL
• 9. STIR the noodles and almonds into the cabbage mixture
• 10. SERVE chilled and keep chilled throughout the event.
• 11. NOTE: This salad is best if made no more than an hour before guests arrive. The crunchiness will remain for a few hours but can't be held overnight as the noodles obsorb the moisture and get soggy.

CHINESE MANDARIN CABBAGE SALAD WITH RAMEN NOODLES (VEGETARIAN)

Steps:

• Set oven to 350 degreesPlace the broken noodles and peanuts on a baking sheet and toast until golden brown; cool to room temperature.
• In a bowl place the coleslaw, green onions, red bell pepper, toasted ramen noodles and peanuts; toss to combine.
• In a bowl mix the dressing ingredients together until well combined; pour over the salad, then toss to combine.
• Top salad with mandarin orange segments.
• **NOTE** do not add in the dressing until ready to serve the salad or the toasted ramen noodles will loose their crunch.

RAMEN SPINACH PASTA SALAD SUPREME

Steps:

• Cook ramen noodles according to package directions, without adding the flavor packets. Drain noodles and cool. Cut noodles into large bite size pieces.
• In a large bowl combine the torn spinach leaves, cooked turkey or chicken, halved grapes, red pepper, cashews, Gorgonzola or blue cheese, and ramen noodles.
• In a small bowl mix flavor packets, garlic, and lemon juice and let stand at least 15 minutes. Add oil and mayonnaise and whisk until smooth.
• Pour dressing over salad and toss until thoroughly mixed. Garnish with red pepper rings and small grape clusters, if desired. Serve.