The Cozy Cookbook is here! 
This Ramen Noodle Salad recipe is easy to make with a delicious homemade dressing, crispy cabbage, mandarin oranges, and more! It’s the best cold side dish recipe for potlucks and pairs well with chicken, beef, and pork.
Be sure to try my Chinese Chicken Salad recipe next!
Ramen Noodle Salad
It’s amazing how much flavor and crunch that a simple packet of ramen noodles can add to this incredible Ramen Noodle Salad! This recipe is cool, refreshing, and super easy to make.
(And wait until you taste this dressing! It’s amazing!)
My favorite part about it is that it pairs so well with a variety of chicken, beef, pork, and shrimp dishes! -Check out my pairing suggestions below as well as my PRO tips!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Break up the noodles and place on on a baking sheet, along with (raw) slivered almonds. Bake at 350° for 10-15 minutes, until toasted. Remove and let cool.
Add all salad ingredients to a large bowl. Add the dressing and toss well to combine. Chill for 2-3 hours prior to serving.
Make Ahead Method
The prep work for this recipe can be done 1-2 days ahead of time:
- Prepare all ingredients as outlined and refrigerate in airtight containers. (The cabbage, carrots, edamame, and green onions can be stored in the same container.)
- When ready to serve, combine and toss 2-3 hours ahead of time.
- Cover and chill until ready to serve.
- Note: If your dressing solidifies during storage: Let it sit at room temperature until it liquifies, then shake to combine and serve.
Pro Tips
- Cabbage: 16 oz. of coleslaw mix can be used instead of slicing fresh cabbage.
- If you do slice fresh cabbage, be sure to use leftovers for my Egg Roll in a Bowl, Cabbage and Sausage, and Cabbage Soup!
- Nuts: Toasted almonds and sesame seeds add a ton of flavor to this, so don’t skip those! If your sesame seeds aren’t toasted, include them on the baking sheet with the ramen/almonds. Cashews and roasted peanuts make a great addition as well!
- Edamame: I love the vibrant green color that edamame adds to this salad, you can find edamame beans (not pods), in the frozen vegetable section of the store.
- Add-ons: Other great additions include rotisserie chicken, avocado, chow mein noodles, bean sprouts, water chestnuts, baby corn, shrimp, and bell peppers.
Pairing Options
- Chicken: Sweet and Sour Chicken, Firecracker Chicken, Peanut Butter Chicken, Bruschetta Chicken, Chicken Noodle Stir Fry, Honey Garlic Chicken, General Tso’s Chicken, Chinese Chicken Fingers.
- Beef: Beef Stir Fry with Noodles, Beef and Broccoli, Pepper Steak.
- Pork: Pan Fried Pork Chops
- Shrimp: Honey Garlic Shrimp, Fried Shrimp, Firecracker Shrimp, Shrimp Stir Fry
Storage
- Store leftovers in an airtight container and refrigerate for up to 2 days.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- Large Serving Bowl with Lid and Serving Tongs -A large bowl is needed as this makes a lot.
- Mini Food Processor– I use this to combine dressing ingredients, it emulsifies well and keeps the consistency of the dressing thick/uniform.
- Baking Sheet– This is the one I use for this.
- Kitchen Tongs– To toss the salad ingredients together.
- Cutting Boards
- My Favorite Chef Knife
Try These Next
-
- Egg Roll in a Bowl
-
- Cabbage and Sausage
-
- Chickpea Salad
-
- Shrimp Fried Rice
-
- Chinese Chicken Salad
-
- Lemon Pepper Chicken
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Ramen Noodle Salad
Ingredients
Salad
- 2 (3 oz.) packages Ramen noodles, chicken flavor
- ½ cup slivered almonds, raw
- 1/3 cup edamame, I use frozen beans, (not pods).
- 4 cups green cabbage, shredded
- 2 cups red cabbage, shredded
- 1 cup carrots, julienned
- 11 oz. mandarin oranges, drained and patted dry
- ¼ cup green onions, diced
- 3 tablespoons toasted sesame seeds
Dressing-makes 1 cup
- ½ cup peanut oil, can sub avocado, vegetable, or canola oil
- 1/3 cup rice vinegar, can sub white vinegar
- 2 ramen seasoning packets
- 2 tablespoons honey
- ¾ teaspoon garlic powder
- ½ teaspoon ground ginger
- 1/8 teaspoon toasted sesame oil
Instructions
- Preheat oven to 350° F.
- Combine the dressing ingredients in a mini food processor or in a jar with a lid. Blend/shake well to combine and emulsify. Cover and refrigerate.
- Break the ramen noodles into chunks of varying bite sizes and place them on a baking dish along with the slivered almonds. (If your almonds are already toasted, no need to bake them.)
- Bake for 10-15 minutes, until toasted. (Mine are done at 13.) Set aside and let cool.
- Run the frozen edamame under cool water until thawed. Transfer to a paper towel and pat dry.
- Transfer cooled ramen/almonds to a large bowl along with remaining salad ingredients. Drizzle with dressing. Use kitchen tongs and toss to coat.
- Chill for 2-3 hours before serving. See notes for longer make-ahead instructions.
Notes
- Cabbage: 16 oz. of coleslaw mix can be used instead of slicing fresh cabbage.
- If you do slice fresh cabbage, be sure to use leftovers for my Egg Roll in a Bowl, Cabbage and Sausage, and Cabbage Soup!
- Nuts: Toasted almonds and sesame seeds add a ton of flavor to this, so don't skip those! If your sesame seeds aren't toasted, include them on the baking sheet with the ramen/almonds. Cashews and roasted peanuts make a great addition as well!
- Edamame: I love the vibrant green color that edamame adds to this salad, you can find edamame beans (not pods), in the frozen vegetable section of the store.
- Add-ons: Other great additions include rotisserie chicken, avocado, chow mein noodles, bean sprouts, water chestnuts, baby corn, shrimp, and bell peppers.
Make Ahead Method: The prep work for this recipe can be done 1-2 days ahead of time:
- Prepare all ingredients as outlined and refrigerate in airtight containers. (The cabbage, carrots, edamame, and green onions can be stored in the same container.)
- When ready to serve, combine and toss 2-3 hours ahead of time.
- Cover and chill until ready to serve.
- Note: If your dressing solidifies during storage: Let it sit at room temperature until it liquifies, then shake to combine and serve.
The nutritional information provided is an estimate and is per serving. There are 8 servings in this recipe.
I live alone and the one thing I ALWAYS have on-hand is Ramen noodles! I’ve never baked them before that’s for sure; but it came out so toasty and crunchy-absolutely delicious!!! Of course I ate the entire first package of noodles right when they came out of the oven. I thought I was going to taste test them and I couldn’t stop! I was able to chop the rest of the ingredients while the second pack was in the oven. This salad is wonderful. There’s so many fun options to crunch on. This is something I can make for myself often and it is absolutely delicious, not to mention- healthy! The dressing puts it at restaurant quality for sure. I had chicken in mine and I feel so full and satisfied. Thank you!
I always have Ramen Noodles on hand too! I’m so happy you enjoyed this one Nicky! Thanks so much for the great comments and for taking the time to leave a review!