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The first time I ate Asian Ramen Noodle Salad I was in my twenties. I immediately fell in love and asked for the recipe.
Everyone loves the classic Asian ramen noodle salad, but I wanted to make a version that is a little bit healthier and tastes even better. I have to say that this recipe does it wonderfully.
This version has chopped kale that can handle days in the fridge. A homemade sesame dressing is also key for maximum flavor.
But it's the addition of thinly sliced serrano peppers that really makes this ramen noodle salad stand out. The contrast of the sweet dressing with the hot peppers is irresistible!
HOW TO MAKE RAMEN NOODLE SALAD?
Making the Asian ramen noodle salad is very easy and perfect because it is a prep dish! Toasting the ramen noodles in the oven gives it an amazing flavor.
While you do that, you will mix the dressing. Mix all the ingredients together, then let it sit for at least an hour to bring out all the delicious flavors.
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ARE RAMEN NOODLES BAD FOR YOU?
They are not the healthiest option, that's for sure. This recipe doesn't use the seasoning packages that come with the noodles, which is the least healthy part of a ramen noodle package. So while not great, with the combination of kale and other ingredients, this is a recipe you don't have to feel guilty about.
CAN RAMEN ASIAN TALLARIN SALAD BE A MAIN DISH?
Yes absolutely! I often add minced roast chicken to my ramen noodle salad. It instantly becomes a main course and the leftovers are wonderful for easy lunches Monday through Friday. Shrimp is also a delicious option.
Do you love ramen noodles? Check out these 21 truly inspiring ramen noodle recipes! Or try one of these delicious salad recipes:
Asian ramen salad
Performance: 6 servings
Preparation time: 10 minutes
Time to cook: 10 minutes
Extra time: 1 hour
Total time: 1 hour 20 minutes
For the salad
- 2 cups chopped kale
- 3 cups finely grated green cabbage
- 1 cup chopped coriander
- 2 packages of ramen noodles, condiments discarded or saved for another use
- 1 1/2 cups sliced almonds, I use a 6-ounce bag that's almost the same
- 1 handful of sesame seeds, about a tablespoon or two
- 2 chopped green onions
- 1 serrano pepper, very thinly sliced (optional)
For the dressing:
- 1/2 cup canola or vegetable oil
- 1/4 cup rice vinegar
- 1 teaspoon Truvia baking mix, or a tablespoon and a half of sugar
- 2 tablespoons soy sauce
- 2 teaspoons freshly grated ginger, or to taste
- 1 clove garlic, minced
- 2 tablespoons of sesame oil
- Preheat oven to 300F.
- Mix all the dressing ingredients. Set aside.
- While it is still in the package, mash the noodles into small pieces. Place the crushed noodles on a baking sheet along with almonds and sesame seeds; shake gently with your hands. Toast in the oven until lightly browned, about 10 minutes or so. Remove from oven and let cool.
- Put the remaining salad ingredients in a large bowl and mix gently. Add the ramen noodle mixture and stir again. Pour the dressing and stir well. Let stand for about an hour for flavors to mix, then serve.