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Crunchy Ramen Noodle Salad…I am so in love!

Here's a great little summer dish. A perfect side for whatever you've thrown on the grill. A great dish to pass for that neighborhood BBQ. A lovely salad to just make up and leave in the fridge for easy lunches on a hot day. It's Ramen Noodle Salad.

Now, I'm not sure this dish actually qualifies as clean eating, despite the word "salad" in it's name…what with the ramen noodles and the seasoning packet. But it is so seriously good that I could have eaten the ENTIRE giant bowl of it. Seriously. When I made it last week I could not stop eating it. It might actually be a little addictive. So, don't say I didn't warn you...


Crunchy Ramen Noodle Salad
2 pkg uncooked ramen noodles
2.5 oz sliced almonds (or just a big handful)
3/4 c. sunflower seeds
1/2 c. finely chopped onion (whatever kind you have)
1 bag broccoli slaw
2 ramen noodle seasoning packets
3/4 c. oil (use what you like; I used canola oil)
1/2 c. white vinegar
1/3 c. sugar
optional chopped grilled chicken

Combine the first 5 ingredients in large bowl. In separate bowl, combine the next 4 ingredients, mixing well with a whisk until sugar completely dissolves. (Note: I went a little light on the oil and sugar measurements; also note: you could use a little sesame oil as part of your total oil measurement.) Pour over noodle mix. Top with chicken, if desired (I kept mine all veggie). Mix to combine. Refrigerate 1-4 hours depending on how crunchy vs. soft you like the noodles. Mix again before serving. Enjoy!

Notes: I ate some of the salad right after making it when the noodles were still totally crunchy and loved it that way. If you like the crunch, only refrigerate it for about 30-60 minutes before serving. That's enough time for the flavors to meld a bit and to chill the salad, without losing the noodle crunch.

Until next time, happy eating!

P.S. This is also a perfect, simple dish for kids to help make. My almost 3 year old did most of the work on this one.




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Comments

  1. UnknownMay 30, 2014 at 2:10 PM

    Can you make this and then serve it the next day, or will the noodles get too soggy?

    ReplyDelete
    Replies
    1. Amy LorbachMay 30, 2014 at 2:51 PM

      Kim: Yes, you can make this a day ahead. The noodles will be softer, but they still hold their form and the flavors meld nicely. I often make it as a side dish for dinner one night and then eat it for lunch in the days that follow...still delicious. But I will admit, I, personally, like it best freshly made just because I really like the crunchy texture. Note: it seriously takes about ten minutes to make...super easy!

      Delete
  2. UnknownMarch 24, 2016 at 1:29 PM

    How many servings do you think?

    ReplyDelete
  3. Amy LorbachMarch 25, 2016 at 7:09 AM

    Hi Laina! As a side dish, I'd say 8-10...maybe 12 if people are taking smaller servings as part of a buffet line.

    ReplyDelete
  4. UnknownJune 22, 2016 at 3:40 PM

    What flavor of ramen noodles?

    ReplyDelete
    Replies
    1. Amy LorbachJune 24, 2016 at 5:19 AM

      I use the chicken flavor. but I suppose you could really use any. Enjoy!

      Delete
  5. 50dogloverJuly 29, 2024 at 8:36 PM

    HIGHLY RECOMMENDED: TOAST the Ramen noodles & almonds. The salad will taste 10 times better!! 350° oven: about 5 min to toast crushed up Ramen noodles & 3-4 min for almonds. Keep close eye on them. Almonds can burn quickly. Add them into the salad just before serving so they don't get mushy. PLEASE try this!!

    ReplyDelete

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