Easy and Crunchy Ramen Noodle Salad Recipe

Key Ingredients & Substitutions

Ramen Noodles: The base of this salad! You can use any kind of ramen, even instant noodles. For a gluten-free alternative, try rice noodles or quinoa. Just keep in mind that cooking times will vary.

Cabbage: Napa cabbage adds a mild flavor and crispy texture, but feel free to swap it with green cabbage or even bok choy if that’s what you have. Each will bring a slightly different crunch!

Green Onions: They add freshness and color. If you don’t have them, chives or shallots can do the trick. You can also skip them if you’re not a fan of onion flavor.

Almonds: These bring a delicious crunch. If you’re nut-free or allergic, sunflower seeds or pumpkin seeds make great substitutes without losing the crunchy goodness.

Sesame Seeds: They enhance the flavor and crunch. If you don’t have them, you can omit them or use poppy seeds instead for a twist.

How Do You Toast Ramen Noodles Without Burning Them?

Toasting your ramen noodles and almonds really boosts their flavor. Here’s how to do it right:

• Start with a medium heat so you have better control. Set a timer for yourself, around 3–5 minutes.
• Keep stirring the pan frequently. This prevents burning and helps everything toast evenly.
• As soon as they turn a lovely golden-brown color and get fragrant, remove them from the heat immediately. They can burn quickly!

This simple step makes your salad extra special and adds depth to every bite. Enjoy your crunchy salad!

Easy and Crunchy Ramen Noodle Salad

Ingredients:

• 3 (3-ounce) packages ramen noodles (discard seasoning packets)
• 6 cups shredded Napa cabbage or green cabbage
• 3 green onions, finely sliced (reserve some for garnish)
• 1 cup slivered almonds, toasted
• 2 tablespoons sesame seeds, toasted
• 1/2 cup vegetable oil
• 1/3 cup apple cider vinegar
• 1/4 cup granulated sugar
• 2 tablespoons soy sauce (or tamari for gluten free)
• 1 teaspoon grated fresh ginger (optional)

Time Needed:

This recipe takes about 15 minutes to prepare and an additional 30 minutes to chill in the refrigerator. So, in total, you’ll need around 45 minutes before you can dig in!

Instructions:

1. Prepare the Ramen Noodles and Nuts:

Start by breaking the ramen noodle blocks into small pieces, around 1-inch size. Place a skillet over medium heat and toast the broken ramen noodles along with the slivered almonds. Keep stirring for about 3-5 minutes until everything is golden and fragrant, but watch closely to prevent burning. Once they are ready, remove them from the heat and let them cool.

2. Make the Dressing:

While your ramen and almonds are cooling, grab a small bowl. Whisk together the vegetable oil, apple cider vinegar, granulated sugar, soy sauce, and optional grated ginger until the sugar is fully dissolved. This dressing is what gives your salad its delightful flavor!

3. Combine the Salad Ingredients:

In a large mixing bowl, add your shredded cabbage, sliced green onions—remember to save a little for the garnish later—your toasted ramen noodles, slivered almonds, and sesame seeds. Give everything a good toss to mix, but be gentle so the noodles remain crunchy.

4. Dress the Salad:

Now, pour that tasty dressing over your veggie mixture. Toss everything together well so that all the ingredients are nicely coated in the dressing. It should look colorful and appetizing!

5. Chill and Serve:

Cover your salad with plastic wrap or a lid and toss it in the refrigerator for at least 30 minutes. This chilling time helps the flavors mix and keeps the ramen crunchy.

6. Garnish and Enjoy:

Just before serving, sprinkle the reserved green onions on top to add a fresh pop of color and flavor. Now your salad is ready to impress!

This **Easy and Crunchy Ramen Noodle Salad** is not just delicious; it’s refreshing and perfect for gatherings or a light meal. Enjoy every bite!

FAQ for Easy and Crunchy Ramen Noodle Salad

Can I Use Other Noodles Instead of Ramen?

Absolutely! While ramen adds a nice crunch, you can substitute with rice noodles or even soba noodles. Just adjust the cooking time according to the package instructions, as different noodles may require different methods.

How Long Can I Store Leftover Salad?

Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. However, keep in mind that the ramen noodles may lose their crunch as they sit in the dressing, so it’s best enjoyed fresh!

Can I Make This Salad Vegan?

Yes! To make this salad vegan, just ensure you use a vegan-friendly soy sauce or tamari. This recipe is already free of animal products, so you’re all set!

What Can I Add for More Protein?

If you want to boost the protein in this salad, consider adding grilled chicken, tofu, or chickpeas. Simply toss in your choice of protein after preparing the salad for a more filling meal!