The BEST ramen noodle salad

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Crispy and spicy Asian noodle salad makes an excellent side dish for summer meals, barbecues, or to serve with dinner any day of the week.

I served this salad with Dijon Balsamic Glazed Ham, Rosemary Potatoes and Glazed Carrots for this year's Easter dinner and it was a huge success.

If you've been here with me for a long time, you've probably noticed that there aren't many recipes that I think are the best you've ever tried. I tend to keep the word "best" for things that are beyond question the best I've ever had or hope to have again.

This ramen noodle salad? It IS the best, and I'll tell you why.

Ramen noodle salad

My aunt Judy served this salad the last time we visited and I couldn't stop eating it. (I think I had three servings!)

I have eaten ramen noodle salad many times in the past. But let me stop and tell you now that those salads are nothing like this one.

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First, there is no package of spice condiments used in this recipe. The dressing is simply made with oil, vinegar, sugar and soy sauce. It is perfect that way.

Second, the noodles are not broken raw directly into the salad. They are browned in butter together with almonds and sesame seeds.

Those hot and buttery moments in the pan make all the difference!

Third, well, there is nothing like a recipe from my aunt Judy. Without a doubt, his recipes are everyone's favorite snapshots. (If you haven't tried their Almond Bars yet, you're missing it!)

Asian ramen salad

We didn't even get up from the table when I asked for the recipe for this Napa cabbage salad. I couldn't even believe how fantastic it was.

The recipe was given to you by a friend who got it from a friend, you know how it works, and I'm thrilled to be the next to pass this recipe on to all of you. As you know, there are not many things I like more than trying and sharing a great recipe.

This is a sweet and spicy Asian dressing on fresh cabbage and green onions, with all the crisp you could want from crispy almonds, noodles, and sesame seeds.

I'm willing to bet you will love this salad as much as I do.

Asian Salad Recipes

This Asian pasta salad has TEN different vegetables and is one of those dishes that I eat several times a day until it leaves when we have it at home. Lunch and dinner, this salad is all mine.

Remember Applebees Oriental Chicken Salad? This Asian imitation chicken salad is just as good, and the fact that you can make it at home makes it even better.

This Asian Marinated Cucumber Salad from The Food Charlatan and this Asian Tuna Salad from Foolproof Living are on my must-try list soon.

Ramen noodle salad recipe

  1. To make the dressing: Combine the oil, vinegar, sugar, and soy sauce in a medium saucepan. Stir and boil. Remove from the heat after boiling. Let the dressing cool completely before pouring it over the salad.

  2. Melt butter in large skillet over medium heat. While the butter is melting, mash the ramen noodles while it is still in the package. Remove the condiment packet and discard it (or set it aside for later use). Add the noodles, almonds, and sesame seeds to the melted butter in the pan.

  3. Sauté while stirring frequently, until noodle mixture is golden brown. Remove to a plate and let cool.

  4. Shred the cabbage and combine the cabbage and onions in a large bowl. Add the noodle mixture. Pour dressing over salad and stir well to combine. Serve immediately.

Cooking tip: This is not a prepared salad. I like to prepare the dressing ahead of time and then add the noodles and the dressing to the cabbage just before serving.

I'd love to eat any rest, but the noodles will be softer and, for what it's worth, they're not as delicious as freshly made.

Ramen noodle salad

The sweet, spicy, and crunchy ramen and cabbage noodle salad is a great accompaniment to shared meals or a weekday dinner any day of the week.

American kitchen

Preparation time: 15 minutes.

Total time: 15 minutes

Servings: 8 servings

Calories: 312kcal

Ingredients

  • 2 butter spoons
  • 3 oz pack of ramen noodles, seasoning pack removed
  • 1/2 cup sliced ​​almonds
  • 3 tablespoons of sesame seeds
  • 1 1/2 lb Napa cabbage, about 8-10 grated cups
  • 1 bunch green onions, thinly sliced, about 1/2 cup

Ingredients for dressing

  • 1/2 cup lightly flavored olive oil
  • 1/4 cup plain white vinegar
  • 1/2 cup of white sugar
  • 2 tablespoons low sodium soy sauce

Instructions

  • To make the dressing: Combine the oil, vinegar, sugar, and soy sauce in a medium saucepan. Stir and boil. Remove from the heat after boiling. Let the dressing cool completely before pouring it over the salad.

  • Melt butter in large skillet over medium heat. While the butter is melting, mash the ramen noodles while it is still in the package. Remove the condiment packet and discard it (or set it aside for later use). Add the noodles, almonds, and sesame seeds to the melted butter in the pan.

  • Sauté while stirring frequently, until noodle mixture is golden brown. Remove to a plate and let cool.

  • Shred the cabbage and combine the cabbage and onions in a large bowl. Add the noodle mixture. Pour dressing over salad and stir well to combine. Serve immediately.

Notes

This is not a prepared salad. I like to prepare the dressing ahead of time and then add the noodles and the dressing to the cabbage just before serving. I'll happily eat any leftovers, but the noodles will be softer and, for what it's worth, it's not as charming as when it's freshly made.

Nutrition

Calories: 312kcal | Carbohydrates: 24 g | Protein: 4g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 383 mg | Potassium: 290mg | Fiber: 2g | Sugar: 14g | Vitamin A: 375 IU | Vitamin C: 23.3mg | Calcium: 116mg | Iron: 1.5mg

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