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Ultimate Crunchy Asian Ramen Noodle Salad

A vibrant bowl of asian ramen noodle salad featuring shredded cabbage, carrots, green onions, and toasted slivered almonds.
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Make this quick Asian Ramen Noodle Salad for an irresistible side dish. It features toasted ramen noodles, fresh vegetables, and a sweet and tangy sesame dressing, delivering maximum crunch in under 20 minutes. This recipe is perfect for potlucks, BBQs, or a light lunch.

Ingredients

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  • 2 packages instant ramen noodles, seasoning packets discarded
  • 1 cup slivered almonds
  • 1/2 cup sesame seeds
  • 1 (16 ounce) bag coleslaw mix (shredded cabbage and carrots)
  • 1 cup thinly sliced green onions
  • 1/2 cup chopped fresh cilantro (optional)
  • 1/2 cup vegetable oil
  • 1/4 cup white wine vinegar
  • 3 tablespoons soy sauce
  • 1/4 cup granulated sugar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon ground ginger
  • 1/2 teaspoon black pepper

Instructions

  1. Place the dry ramen noodles in a large zip-top bag. Crush them lightly with your hands until they are in small, uneven pieces. Do not crush into fine crumbs.
  2. Heat a large skillet over medium heat. Add the crushed ramen noodles, slivered almonds, and sesame seeds to the dry skillet. Toast, stirring constantly, for 3 to 5 minutes until the noodles and nuts are light golden brown and fragrant. Remove from heat immediately and transfer the mixture to a very large bowl to cool completely.
  3. Prepare the dressing: In a small bowl or jar, whisk together the vegetable oil, white wine vinegar, soy sauce, sugar, toasted sesame oil, ground ginger, and black pepper until the sugar dissolves.
  4. Add the coleslaw mix and green onions to the large bowl with the cooled noodle mixture.
  5. Pour the dressing over the salad ingredients. Toss everything well to coat evenly.
  6. Stir in the fresh cilantro, if using.
  7. For best flavor and texture, cover the salad and refrigerate for at least 1 hour before serving. This allows the noodles to absorb some dressing while retaining crunch.

Notes

  • To make this a main dish, add 2 cups of shredded rotisserie chicken or grilled chicken breast before serving.
  • If you prefer a slightly softer noodle texture, you can cook the ramen noodles according to package directions, drain them well, and bake them at 350°F (175°C) for 10 minutes until dry and crisp before adding to the salad.
  • This salad holds up well for meal prep if you store the dressing separately and combine just before eating, though the toasted noodles generally stay crunchy for several hours once dressed.

Nutrition

Find it online: https://cookerycommand.com/asian-ramen-noodle-salad-recipe-quick-crunchy/