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Best Ramen Noodle Salad

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A crunchy delight that combines savory ramen noodles, fresh veggies, and a tangy dressing for a burst of flavor and texture.

Ingredients

Scale
  • 2 tablespoons Butter
  • 1 package Ramen Noodles
  • 1/2 cup Slivered Almonds
  • 2 tablespoons Sesame Seeds
  • 4 cups Napa Cabbage
  • 4 stalks Green Onions
  • 1/2 cup Light Flavored Olive Oil
  • 1/4 cup Plain White Vinegar
  • 2 tablespoons White Sugar
  • 1/4 cup Low-Sodium Soy Sauce

Instructions

  1. Cook the Ramen Noodles: Bring a pot of water to a boil. Add the ramen noodles (without the seasoning packet) and cook according to the package instructions, usually around 3 minutes until soft but still have a bite.
  2. Drain and Cool: Drain the noodles in a colander and rinse them under cold water to stop the cooking process.
  3. Toast the Almonds: In a pan over medium heat, melt the butter. Toss in the slivered almonds and toast for about 3-4 minutes until golden.
  4. Toast the Sesame Seeds: In the same pan, add the sesame seeds and toast for about a minute.
  5. Prep the Veggies: Chop the Napa cabbage and slice the green onions thinly.
  6. Whisk the Dressing: In a bowl, whisk together olive oil, white vinegar, sugar, and soy sauce.
  7. Combine the Ingredients: In a large bowl, toss together the cooked ramen noodles, Napa cabbage, green onions, toasted almonds, and sesame seeds. Pour the dressing over and mix well.

Notes

Best enjoyed chilled; can be made ahead and stored in the fridge for a couple of days with dressing kept separate.

Nutrition

Keywords: ramen noodle salad, crunchy salad, Asian salad, picnic salad, summer salad

Find it online: https://hearthfulkitchen.com/best-ramen-noodle-salad-crunchy-delight/