Crispy Ramen Noodle Salad With Napa Cabbage

Why We Love Ramen Noodle Salad

This old-school Asian-inspired Crispy Ramen Noodle Salad recipe is a must at summer parties. It’s big on crunch with Napa cabbage, chopped snow peas, carrots, and scallions, with a garnish of crispy seasoned pan-fried Ramen noodles and blanched almonds. The seasoning packet from the Ramen noodles, plus a zesty Asian vinaigrette, gives this crunchy salad tons of flavor and appeal. But there are SO many wonderfully easy ways to customize ingredients to fit your tastes! It’s even terrific to make ahead! However, keep the chopped vegetables, vinaigrette, crunchy Ramen noodles, and almonds separate so everything stays crunchy until it’s time to serve. Toss the salad together and serve immediately.

Ingredients You Need

Dry ramen noodles – the kind that comes in a handy wrapper with seasoning packet, your choice of chicken or oriental flavor uncooked ramen noodles Almonds – balanced slivered almonds for a great crunch and a light flavor Butter – unsalted is best here as the ramen seasoning packet typically has a good deal of sodium Peanut oil – or canola oil, or olive oil Sesame oil – or other light oil, like avocado oil Rice vinegar – key for a bit of tanginess that isn’t overpowering (or swap for apple cider vinegar) Sugar – granulated white sugar, or honey Soy sauce – I suggest low sodium, or coconut aminos Napa cabbage – roughly chopped Carrot – shredded Snow peas – chopped Scallions – green onions, chopped

How to Make Crispy Ramen Noodle and Napa Cabbage Salad

Open the ramen package, and set aside the seasoning packet to use later. Then, crush the dried ramen noodles into small bite-size chunks. Melt butter in a medium skillet and cook the noodles for a minute. Next, add the almonds. Stir and sauté the ramen and almonds for another minute or so until they are golden. Stir in the ramen seasoning packet, turn off the heat, and leave the crispy ramen to cool in the pan. Next make the Asian vinaigrette. Whisk together the peanut oil, sesame oil, rice vinegar, sugar, and soy sauce in a small bowl. If you are using granulated sugar, microwave the bowl for 30 seconds to melt the sugar crystals into the dressing, if needed. Whisk again until smooth. Chop the veggies and pile the fresh produce into the salad bowl. Keep the chopped produce, vinaigrette, and crispy ramen toppings covered separately until ready to serve. Right before serving, sprinkle the crunchy ramen and almond topping over the salad. Drizzle on the vinaigrette and toss well to coat.

Recipe Variations

Noodles – Use your choice of ramen noodles like wheat, rice, brown rice, etc. Nuts – You can omit almonds or swap them with crunchy cashews or peanuts. Protein – Add shredded cooked chicken or turkey, or cooked tofu bites for some extra hearty goodness. Spicy – Add crushed chili peppers or sriracha to the vinaigrette for a nice kick of spicy heat. Veggies – Add red cabbage (in addition to Napa), or a bag of coleslaw mix instead of Napa cabbage. Try it with edamame, sugar snap peas, red bell peppers, water chestnuts, or other fresh vegetables you like!