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Ramen Noodle Salad

Prep Time:

20

Cook Time:

10

Serves:

6

Level:

​

About the Recipe

With the perfect balance of salty and sweet, this ramen noodle salad features a vibrant mix of fresh vegetables, sweet oranges, and crunchy toasted ramen.

Ingredients

Sesame Dressing

  • ½ cup vegetable oil

  • 6 tablespoons granulated sugar

  • 6 tablespoons lemon juice

  • ½ tablespoon toasted sesame oil

  • 1 teaspoon salt

  • ¼ teaspoon black pepper

  • ¼ teaspoon garlic powder


Ramen Noodle Salad

  • 1 tablespoon vegetable oil

  • 6 ounces uncooked ramen noodles, crushed

  • 1 ½ cup sliced almonds

  • 2 pounds tri-color coleslaw mix

  • 8 ounces fresh snow peas, sliced

  • 1 red bell pepper, sliced

  • 1 yellow bell pepper, sliced

  • 15 ounces mandarin oranges, drained

  • 8 ounces diced water chestnuts, drained

  • 4 green onions, sliced

  • ⅓ cup chopped fresh cilantro or parsley

  • Optional: Sliced Jalapeno, Radishes, Frozen Peas

  • sesame seeds and sliced green onion for garnish for garnish (optional)

Preparation

For the Sesame Dressing

  • In a medium bowl, whisk together vegetable oil, granulated sugar, lemon juice, toasted sesame oil, salt, pepper, and garlic powder. Once done, set bowl aside.



For the Ramen Noodle Salad

  • In a large skillet over medium-low heat, warm vegetable oil. Add ramen noodles and almonds, then cook, stirring frequently, until toasted and lightly golden, about 8-10 minutes. Transfer noodle and almonds to a plate to cool slightly, about 5 minutes.


  • In a large bowl, add coleslaw, snow peas, red bell pepper, yellow bell pepper, mandarin oranges, water chestnuts, green onion, cilantro, and cooled noodle and almond mixture.


  • Drizzle prepared dressing over salad ingredients, then toss to mix.


  • Serve as desired with sesame seeds for garnish (optional).



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