Crunchy Asian Ramen Noodle Salad- Easy & Delicious
Craving a refreshing and satisfying salad with an irresistible crunch? Look no further! This Crunchy Asian Ramen Noodle Salad is incredibly easy to make, packed with vibrant flavors, and guaranteed to become a new family favorite.
Ingredients
- 2 packages (3 oz each) ramen noodles (flavor packets discarded)
- 1 head Napa cabbage, thinly sliced (about 6-8 cups)
- 1 large carrot, shredded
- 1 red bell pepper, thinly sliced or julienned
- 4-5 green onions, chopped
- 1/2 cup fresh cilantro, chopped (optional)
- 1/2 cup slivered almonds
- 1/4 cup sesame seeds
- For the Dressing:
- 1/2 cup vegetable oil (or canola oil)
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons granulated sugar
- 1 teaspoon sesame oil
- 1 clove garlic, minced (optional)
- 1/2 teaspoon grated fresh ginger (optional)
Instructions
- Preheat your oven to 350°F (175°C). Break the ramen noodles into small pieces, discarding the seasoning packets. Spread the crushed ramen noodles, slivered almonds, and sesame seeds (if using) onto a baking sheet.
- Bake for 5-7 minutes, stirring once, until lightly golden brown and toasted. Keep a close eye on them to prevent burning. Remove from oven and let cool completely.
- In a large serving bowl, combine the thinly sliced Napa cabbage, shredded carrot, sliced red bell pepper, and chopped green onions. Add cilantro if desired.
- In a separate small bowl or jar, whisk together the vegetable oil, rice vinegar, soy sauce, granulated sugar, sesame oil, minced garlic, and grated ginger until well combined and the sugar is dissolved.
- Just before serving, pour the dressing over the salad mixture. Add the toasted ramen noodle pieces, almonds, and sesame seeds. Toss everything gently until the salad is evenly coated.
- Serve immediately to enjoy the maximum crunch!
