This Asian ramen noodle salad pairs tender ramen noodles with crisp coleslaw mix and toasted almonds, all tossed in a sweet and tangy soy dressing.
It is a fast side dish for barbecues, weeknight dinners, and lunch boxes, and it uses only a handful of ingredients. You can toss it together in about 15 minutes and serve it right away for the most crunch.
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Why This Asian Ramen Noodle Salad Recipe Works
Crisp coleslaw mix gives the salad a fresh, crunchy backbone, and it saves you from shredding a head of cabbage and a bunch of carrots by hand.
Cooked ramen noodles soak up the dressing and turn silky, while toasted almonds add a nutty crunch that stays crisp until you serve.
The dressing is a simple mix of oil, rice vinegar, soy sauce, sugar, and sesame oil. It takes two minutes to whisk and balances sweet, salty, and tangy notes in every forkful.
Ingredients for Asian Ramen Noodle Salad
- 2 packages (3 oz each) ramen noodles, seasoning packets discarded
- 4 cups coleslaw mix (green and red cabbage with carrots)
- 1/2 cup sliced almonds, toasted
- 1/4 cup vegetable oil
- 1/4 cup rice vinegar
- 2 tablespoons low sodium soy sauce
- 2 tablespoons granulated sugar
- 1 tablespoon toasted sesame oil
Ramen noodles. Use the plain dried blocks and throw away the seasoning packets, which are very salty.
Coleslaw mix. A bagged mix of green cabbage, red cabbage, and carrot saves time. Rinse and dry it if you like.
Sliced almonds. Toasting takes only a few minutes and brings out a deeper, nuttier flavor.
Rice vinegar. It is milder than white vinegar and gives the dressing a gentle tang.
Toasted sesame oil. A small spoonful gives a rich, roasted aroma. Use it as a finishing oil, not for cooking.
How to Make Asian Ramen Noodle Salad
1. Toast the almonds Toast the sliced almonds in a dry skillet over medium low heat for 3 to 4 minutes, shaking often, until golden. Pour them onto a plate right away so they do not scorch.
2. Cook the noodles Boil the ramen noodles in a pot of water for 2 to 3 minutes, until just tender, and discard the seasoning packets. Drain and rinse under cold water.
3. Whisk the dressing Whisk the vegetable oil, rice vinegar, soy sauce, sugar, and sesame oil in a small bowl until the sugar dissolves.
4. Combine the base Add the coleslaw mix and the cooled noodles to a large bowl.
5. Toss the salad Pour the dressing over the salad and toss until everything is coated. Fold in the almonds.
6. Serve or chill Serve right away for the most crunch, or chill for 30 minutes to let the flavors blend.
How to Serve Asian Ramen Noodle Salad
Serve this salad cold next to grilled garlic butter salmon, BBQ pulled chicken sandwiches, juicy cheeseburgers, or hoisin cauliflower fried rice. It also packs well for lunch, as long as the dressing travels in a separate jar.
How to Store and Reheat Asian Ramen Noodle Salad
Keep leftovers in an airtight container in the refrigerator for up to 2 days, and chill them within 2 hours of serving. The noodles soften as they sit, so for the ideal texture store the dressing in a jar and toss the salad just before serving. This salad does not freeze well.
Tips and Variations for Asian Ramen Noodle Salad
Rinse the noodles. Cold water stops the cooking and washes off extra starch so the noodles do not clump.
Dry the noodles well. Shake off extra water so the dressing clings instead of pooling in the bowl.
Add protein. Fold in shredded rotisserie chicken, grilled shrimp, or cubed baked tofu to turn the salad into a full meal.
Add color. Mandarin orange segments, sliced bell pepper, snow peas, or sliced green onions add sweetness and crunch.
Add extra crunch. Crush a handful of raw ramen noodles and sprinkle them on top right before serving.
Watch the nuts. Almonds are a tree nut, so label the bowl for guests with allergies or swap in toasted sunflower seeds.
Make the dressing ahead. Whisk it up to 3 days ahead and keep it in a jar in the fridge. Shake before using.
Wash the produce. Rinse any fresh vegetables you add and keep leftovers cold. For more on safe leftovers, see the University of Wisconsin Extension leftovers guidance.
Frequently Asked Questions About Asian Ramen Noodle Salad
Can I make this Asian ramen noodle salad ahead of time?
Yes. Prep the noodles, almonds, and dressing separately up to a day ahead, keep them cold, and toss everything together just before serving.
How do I keep this Asian ramen noodle salad crunchy?
Toast the almonds, keep the dressing separate until serving, and dry the noodles well. Crushed raw noodles on top add extra crunch.
Can I add chicken to this Asian ramen noodle salad?
Yes. Shredded rotisserie chicken or grilled chicken slices work well. Add about 2 cups and toss them with the dressing.
Do I need to cook the ramen noodles?
Yes. In this version the noodles are cooked and rinsed so they turn tender and soak up the dressing. For a crunchier salad, sprinkle crushed raw noodles on top just before serving.
Can I make the dressing gluten free?
Yes. Use tamari in place of soy sauce and gluten free noodles in place of the ramen.
Crunchy Asian Ramen Noodle Salad
Equipment
- Large pot
- Small skillet
- Large mixing bowl
- Whisk
Ingredients
Main Ingredients
- 2 packages ramen noodles 3 oz each, seasoning packets discarded
- 4 cup coleslaw mix green and red cabbage with carrots
- ½ cup sliced almonds toasted
- ¼ cup vegetable oil for the dressing
- ¼ cup rice vinegar for the dressing
- 2 tbsp low sodium soy sauce for the dressing
- 2 tbsp granulated sugar for the dressing
- 1 tbsp toasted sesame oil for the dressing
Instructions
Cooking
- Toast the almonds. Toast in a dry skillet over medium low heat for 3 to 4 minutes until golden.
- Cook the noodles. Boil the ramen for 2 to 3 minutes, then drain and rinse under cold water.
- Make the dressing. Whisk the oil, vinegar, soy sauce, sugar, and sesame oil until the sugar dissolves.
- Toss. Combine the noodles and coleslaw mix, add the dressing, and toss until coated.
- Finish. Fold in the almonds and serve right away or chill for 30 minutes.
