Ramen Noodle Salad

Cool, crunchy, salty-sweet, and tossed with buttery toasted ramen, crisp napa cabbage, and a tangy sesame dressing. This easy side dish comes together in about 20 minutes and goes with almost anything—from grilled chicken to Asian-inspired mains.

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Course: Side Dish
Cuisine: American (Asian-inspired)
Servings: 4
Calories: 446 kcal per serving

Ingredients

For the Salad

• 2 packs ramen noodles (seasoning packets discarded or saved for another use)

• 2 tablespoons butter

• 2 teaspoons sesame oil, divided

• 1½ cups shredded napa cabbage

• ½ cup shredded carrots

• ¼ cup sliced green onions

• ¼ cup toasted sesame seeds

• ¼ cup sliced toasted almonds

For the Dressing

• ¼ cup soy sauce

• 2 tablespoons canola oil (or another neutral-tasting oil)

• 2 tablespoons rice vinegar

• 1 tablespoon honey

• 1 teaspoon ginger paste

• 1 clove garlic, finely minced

• ¼ teaspoon freshly ground black pepper
  

  Instructions

  1. Break the Noodles

  • While the ramen noodles are still inside their packages, break them into small, bite-sized pieces.

  • Open the packets and remove the seasoning envelopes. Discard them or save them for another recipe (they make a great soup base!).

  2. Toast the Noodles

  • Set a large skillet over medium heat.

  • Add the butter and 1 teaspoon of the sesame oil. Once the butter melts, add the broken ramen noodles.

  • Stir frequently for about 5 minutes, until the noodles turn golden brown and smell toasty.

  • Remove the skillet from the heat and let the noodles cool slightly—they should still be warm but not piping hot when added to the salad.

  3. Prep the Salad Base

  • In a large salad bowl, combine:

    • Shredded napa cabbage

    • Shredded carrots

    • Sliced green onions

    • Toasted sesame seeds

    • Toasted sliced almonds

  • Add the slightly cooled toasted noodles on top.

  4. Make the Dressing

  • In a small bowl or jar, whisk together:

    • Soy sauce

    • Canola oil

    • Remaining 1 teaspoon sesame oil

    • Rice vinegar

    • Honey

    • Ginger paste

    • Minced garlic

    • Black pepper

  • Whisk until the honey is fully dissolved and the dressing looks smooth and emulsified.

  5. Toss and Serve

  • Pour the dressing over the salad.

  • Toss gently until everything is evenly coated.

  • Serve immediately while the noodles are still at their crunchiest.

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  Storage Notes

  Situation	Recommendation
  Best served	The day it's made – this is when the noodles are crispiest.
  Leftovers	Store in an airtight container in the refrigerator for up to 2 days.
  Texture change	The noodles will soften as they absorb the dressing – this is normal.
  Reheating	Do not reheat – this salad is meant to be served cold or at room temperature.

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  Pro Tips for Best Results

  Tip	Why It Helps
  Break noodles before opening	Keeps the pieces contained and prevents messy crumbs flying everywhere.
  Toast until golden, not burnt	Watch closely – ramen toasts quickly and can go from brown to burnt in seconds.
  Don't overdress	Add dressing gradually and toss – you can always add more, but you can't take it away.
  Add almonds and sesame seeds at the end	Tossing them in too early can make them lose their crunch.
  Serve immediately	The contrast between crunchy noodles and crisp cabbage is the star of this dish.

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  Variations & Add-Ins

  • Protein – Add shredded chicken, cooked shrimp, or sliced grilled steak for a full meal.

  • Extra veggies – Toss in shredded bell peppers, snap peas, or edamame.

  • Spicy kick – Add a dash of sriracha or red pepper flakes to the dressing.

  • Citrus twist – Substitute half the rice vinegar with fresh lime juice.

  • Nut-free – Omit the almonds and add extra sesame seeds or crispy wonton strips.