Irresistibly Crunchy Ramen Noodle Salad Recipe for Summer Bliss

Crisp and zesty, this crunchy ramen noodle salad bursts with unexpected flavors that dance across your palate.

Packaged noodles become the star of a refreshing dish that breaks all traditional salad rules.

Crunchy cabbage and vibrant herbs create a symphony of textures that surprise and delight.

Weeknight dinners demand quick, exciting solutions, and this recipe delivers with minimal effort.

Colorful vegetables add depth and nutrition to a meal that feels both indulgent and light.

Quick to assemble and impossible to resist, this salad promises to become your new go-to crowd-pleaser.

Let’s unlock the magic of transforming simple ingredients into an extraordinary culinary experience.

Why Crunchy Ramen Noodle Salad Is So Fun and Fresh

• Crunch-Packed Adventure: Experience a delightful texture explosion with crispy toasted ramen noodles and crunchy nuts that add exciting layers of satisfaction to every bite.
• Customize with Ease: Swap chicken with tofu, add different vegetables, or adjust seasonings to match personal taste preferences and dietary needs without compromising the salad's core deliciousness.
• Quick Nutrition Powerhouse: Packed with protein from chicken, vitamins from fresh vegetables, and balanced with a tangy dressing, this salad delivers a complete meal in one refreshing bowl.
• Simple Meal Prep Champion: Prepare ingredients ahead of time, store separately, and combine just before serving, making it perfect for busy weekdays, picnics, or potluck gatherings.

Ingredients You’ll Need for Ramen Noodle Salad

• Chicken: Tender, shredded protein that provides a hearty foundation for the salad.

• Ramen Noodles: Crunchy, toasted noodle pieces that add texture and replace traditional salad base.

• Green Cabbage, Red Cabbage: Crisp vegetables that provide a fresh and crunchy element to the salad.
• Carrots: Bright orange vegetable that adds color and a sweet, crunchy texture.

• Rice Vinegar, Soy Sauce, Sesame Oil, Honey: Balanced combination that creates a sweet, tangy, and umami-rich dressing.

• Almonds, Sunflower Seeds, Sesame Seeds: Nutty and toasted ingredients that provide extra crunch and depth of flavor.

• Green Onions: Fresh herb that adds a sharp, bright finishing note to the salad.

Simple Guide to Making Ramen Noodle Salad

Step 1: Cook the Chicken

Prepare chicken by poaching or grilling until completely done. Using two forks, shred the chicken into thin, delicate pieces that will blend perfectly with the salad’s texture.

Step 2: Create Crunchy Noodle Base

Break ramen noodle blocks into small chunks, tossing out the seasoning packets. Toast these noodle pieces in a dry skillet over medium heat, stirring occasionally until they turn golden and develop a delightful crispy texture, which takes about 3-4 minutes.

Step 3: Prepare Vegetable Medley

Slice green and red cabbage into delicate, uniform strips. Create thin carrot matchsticks using a sharp knife or julienne peeler to ensure consistent texture throughout the salad.

Step 4: Whip Up Flavor-Packed Dressing

• Rice vinegar
• Soy sauce
• Sesame oil
• Honey

Whisk ingredients until the dressing becomes smooth and perfectly blended.

Step 5: Combine Salad Components

• Shredded chicken
• Toasted ramen noodles
• Cabbage strips
• Carrot matchsticks

Step 6: Dress and Toss

Pour the prepared dressing over the salad ingredients. Carefully toss everything to ensure each component gets an even coating of the delicious dressing.

Step 7: Add Crunchy Toppings

• Sliced almonds
• Sunflower seeds
• Toasted sesame seeds

These toppings will provide an extra layer of crunch and nutty flavor.

Step 8: Let Flavors Develop

Allow the salad to rest for 10-15 minutes. This waiting period helps the noodles absorb the dressing and allows the flavors to mingle and intensify.

Step 9: Final Garnish

Immediately before serving, scatter finely chopped green onions over the top to add a fresh, zesty finish to the salad.

Tips for the Best Crunch in Ramen Noodle Salad

• Boost Noodle Crunch: Toast ramen pieces carefully in a dry skillet to achieve maximum crispiness without burning, watching carefully and stirring frequently.
• Customize Texture: Break ramen noodle blocks into varied sizes for interesting mouthfeel, ensuring some pieces remain slightly larger for extra crunch.
• Perfect Dressing Balance: Whisk dressing ingredients thoroughly to create a smooth, well-integrated sauce that coats every ingredient evenly without pooling.
• Layer Flavor Depths: Allow salad to rest 10-15 minutes before serving so noodles can absorb dressing and ingredients can develop deeper, more complex taste profiles.
• Protein Flexibility: Swap chicken with tofu, grilled shrimp, or pulled pork for a versatile protein option that matches different dietary preferences.

Creative Twists for Ramen Noodle Salad

• Spicy Fusion Ramen Salad: Replace honey with sriracha and add diced jalapeños for a fiery kick, incorporating Korean gochujang sauce for extra heat and depth.
• Mediterranean Ramen Remix: Swap chicken with grilled lamb, use lemon juice instead of rice vinegar, add crumbled feta cheese, and sprinkle za'atar spice blend for a Middle Eastern flavor profile.
• Veggie Protein Power Salad: Substitute chicken with crispy tofu or edamame, include roasted red peppers, and mix in quinoa for additional protein and nutritional boost.
• Asian Sesame Crunch Variation: Enhance dressing with grated ginger, include mandarin orange segments, replace almonds with crispy wonton strips, and garnish with pickled radish for tangy complexity.

Perfect Pairings for Crunchy Ramen Salad

• Pair with Crisp Sauvignon Blanc: Bright, zesty white wine cuts through the salad's richness and complements the tangy dressing with its citrusy notes.
• Complement with Cold Japanese Beer: Light lager like Sapporo or Asahi provides a refreshing counterpoint to the crunchy textures and balances the salad's savory elements.
• Match with Jasmine Green Tea: Delicate, slightly grassy tea harmonizes with the nutty seeds and cleanses the palate between bites of the complex salad.
• Enhance with Sparkling Water with Lime: Effervescent, citrus-infused water adds a clean, crisp finish that highlights the salad's vibrant Asian-inspired flavors.

How to Keep Ramen Noodle Salad Crisp

• Store the salad in a sealed glass or plastic container to maintain freshness and prevent moisture absorption, keeping the noodles crisp for up to 2 days.
• Keep the dressing in a separate container and add just before serving to prevent soggy noodles and preserve the salad's crunchy texture.
• Skip freezing this salad as the vegetables and noodles will lose their crisp texture and become mushy when thawed, compromising the dish's quality.
• Remove the salad from the refrigerator 10-15 minutes before serving to allow ingredients to reach optimal temperature and enhance flavor complexity.

FAQs for Crunchy Ramen Noodle Salad

• Is this salad healthy?

Yes, it’s a balanced meal with lean protein from chicken, fiber-rich vegetables, and a light dressing. The toasted nuts and seeds add healthy fats and extra nutrition.

• Can I make this salad vegetarian?

Absolutely! Replace chicken with tofu, edamame, or chickpeas for a protein-packed vegetarian version that maintains the same delicious crunch.

• How long can this salad stay fresh?

The salad stays crisp for about 1-2 days when refrigerated. For best texture, add the toasted noodles and nuts just before serving to prevent sogginess.

• Can I use different types of cabbage?

Yes, you can substitute with napa cabbage, savoy cabbage, or even use a pre-made coleslaw mix for convenience while maintaining the salad’s signature crunch.

Crunchy Ramen Noodle Salad Recipe

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4.9 from 18 reviews

• Total Time: 30-35 minutes
• Yield: 6 1x

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Description

Refreshing ramen noodle salad brings Asian-inspired crunch to your summer table. Crisp vegetables, toasted almonds, and zesty dressing create a perfect balance of textures you’ll crave again and again.

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Ingredients

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Noodles and Protein:

• 2 packages ramen noodles (200g)
• 1 lb chicken breast, shredded

Vegetables:

• 1 cup green cabbage, shredded
• 1/2 cup red cabbage, shredded
• 1/2 cup carrots, julienned
• 1/4 cup green onions, chopped

Dressing and Crunch:

• 1/4 cup rice vinegar
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 2 tbsp honey
• 1/4 cup sliced almonds
• 1/4 cup sunflower seeds
• 2 tbsp toasted sesame seeds

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Instructions

1. Prepare the chicken by poaching or grilling until fully cooked, then shred into thin, bite-sized pieces using two forks.
2. Break the ramen noodle blocks into small chunks, discarding the seasoning packets. Toast the noodle pieces in a dry skillet over medium heat until golden and crispy, about 3-4 minutes.
3. Slice green and red cabbage into delicate, uniform strips, and julienne the carrots into thin matchsticks for consistent texture.
4. Whisk together rice vinegar, soy sauce, sesame oil, and honey in a small bowl until the dressing is smooth and well-combined.
5. In a large mixing bowl, combine the shredded chicken, toasted ramen noodles, cabbage, and carrots.
6. Pour the prepared dressing over the salad and gently toss to ensure even coating of all ingredients.
7. Sprinkle sliced almonds, sunflower seeds, and toasted sesame seeds across the top of the salad for added crunch and nutty flavor.
8. Let the salad rest for 10-15 minutes before serving to allow flavors to meld and noodles to absorb the dressing.
9. Garnish with finely chopped green onions just before serving for a fresh, sharp accent.

Notes

• Toast ramen noodles thoroughly to achieve maximum crispiness, ensuring they don’t burn by stirring constantly and watching the heat level carefully.
• Swap chicken with tofu or tempeh for a vegetarian version, pressing and marinating plant-based protein beforehand to enhance flavor absorption.
• Customize dressing intensity by adjusting vinegar and honey ratios, creating a more tangy or sweeter profile based on personal preference.
• Prepare components separately and combine just before serving to maintain optimal texture and prevent soggy noodles, keeping crunch factor intact.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Toasting
• Cuisine: Asian

Nutrition

• Serving Size: 6
• Calories: 460
• Sugar: 6 g
• Sodium: 600 mg
• Fat: 24 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 4 g
• Protein: 23 g
• Cholesterol: 70 mg