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You are here: Home / Sides / Ramen Noodle Salad

Ramen Noodle Salad

March 30, 2018 By Sam 35 Comments

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Ramen Noodle Salad

Have you ever tried ramen noodle salad before? While I was initially not too sure about it myself, it’s become one of my all time favorite salads. I love bringing it to potlucks to introduce it to people who’ve never had it before, and it is one of the easiest side dishes to make. Try it out for yourself this weekend!

A bowl full of ramen noodle salad

I’m always a little bit hesitant to share particularly green recipes on my blog (this being a primarily sugar space and all), but with the holiday weekend approaching and side dishes being such a hot topic, I thought I’d share one of my favorite salads — Ramen Noodle Salad.

Maybe you’ve tried (and loved!) this salad before. Maybe you’ve never heard of it and it sounds bizarre to you (I was very skeptical the first time it was served to me), but despite it’s unusual ingredients, this has been one of my favorite recipes for years, and I thought you might like to try it out for yourself this weekend.

Ingredients for ramen noodle salad

As I mentioned, this salad couldn’t be much easier to make. You’ll start with broccoli slaw, which I always buy pre-shredded (it’s usually found with the pre-packaged lettuce and salad mixes in the supermarket), chop up a few scallions, measure out your sunflower seeds, and then you’ll need your ramen noodles.

I know that ramen noodles — especially dry, uncooked ramen noodles — may seem like an unusual salad addition. I was skeptical myself the first time ramen noodle salad was served to me, but I’ve since been converted to a believer.

The noodles are broken up into small pieces (I like to keep them smaller than 3/4″, and usually just break them up by hand or smack the noodles a few times with a rolling pin before adding them to the salad) and tossed in with the broccoli slaw.

Pouring salad dressing over ramen noodle salad

Make sure to reserve your seasoning packets as we’re going to use them in making our dressing. I have always used chicken flavored ramen, but there are so many flavor options out there that would be fun to experiment with.

You’ll want to whisk the salad dressing well before tossing it with your ramen noodle mixture.  Then, let the salad sit in the refrigerator for at least an hour before serving.  This will help the noodles to soften a bit, but not so much that they’re totally soft (though the salad is still good the next day!).

Ramen noodle salad in bowl

I’ve had ramen noodle salad in the past with toasted slivered almonds added as well, so that’s another option for you, but this is my favorite version of ramen noodle salad. If you try it out, let me know how you like it!

If you’re looking for other great side dishes, check out my broccoli salad and million dollar deviled eggs!

Ramen noodle salad

Ramen Noodle Salad

A unique salad with great flavor and texture! This Ramen Noodle Salad couldn't be easier to make.
5 from 8 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: ramen noodle salad, salad
Prep Time: 10 minutes
Resting Time: 1 hour
Total Time: 10 minutes
Servings: 8 people
Calories: 385kcal
Author: Sam Merritt

Ingredients

  • 24 oz shredded broccoli slaw available by the pre-packaged salad mixes lettuce, etc., usually sold in 12 oz bags, so you will need 2
  • 2 3 oz packages chicken flavored ramen noodles broken into small pieces (reserve seasoning packet)
  • 1/2 cup chopped green onions about 6 green onions, sliced
  • 1 cup sunflower seeds
  • 1/2 cup canola oil vegetable oil would also work (120ml)
  • 1/3 cup sugar (66g)
  • ¼ cup apple cider vinegar (60ml)
  • 3 Tablespoons rice vinegar
  • ¼ teaspoon crushed red pepper flakes optional

Instructions

  • Combine broccoli slaw, broken ramen noodles, green onions, and sunflower seeds in a large bowl. Set aside. 
  • In a separate bowl, whisk together canola oil, sugar, vinegars, crushed red pepper, and reserved seasoning from both ramen packets.  
  • Drizzle over broccoli slaw mixture and toss well.
  • Chill in the refrigerator for one hour before serving to allow flavors to meld and noodles to soften. I prefer this salad best when served the same day that it is made as the noodles are still somewhat crunchy and offer a great texture, but it does taste good the next day with softer noodles, too.

Nutrition

Serving: 1/8 | Calories: 385kcal
Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!

Ramen noodle salad

Filed Under: Salads, Sides

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Comments

  1. Pat Shannon says

    May 8, 2020 at 10:22 pm

    Thank you. I would like to get your recipes to my email.

    Reply
    • Sam says

      May 9, 2020 at 10:42 am

      Hi Pat! You can sign up for emails here 🙂

      Reply
      • Denise Strack says

        July 9, 2020 at 11:43 am

        5 stars
        I just love this recipe! One of the lady’s at our church always brings this at potluck. Then, I started making it more often at home as this is soooo healthy! I make mine with the broccoli slaw, sliced almonds, add olive oil, Splenda instead of brown or refined sugars, and the ramen noodle seasoning packet. Mix it together real well and then I sprinkle the top with crunched up dry ramen noodles!! Yumm!!!

      • Sam says

        July 9, 2020 at 4:36 pm

        I am so glad everyone enjoys it so much, Denise! 🙂

  2. Carolyn says

    April 11, 2020 at 4:47 pm

    This is a favorite salad at our house; I usually crisp up the noodles and nuts in the oven and add them in at the last minute before serving. We love the crunch and flavor of toasted bits.

    Reply
    • Sam says

      April 11, 2020 at 10:15 pm

      I am so glad everyone enjoys it, Carolyn! 🙂

      Reply
  3. Julie Ann says

    March 28, 2020 at 8:37 pm

    I’ve made this for years but use rice vinegar and a little sesame oil with bagged red and green chopped cabbage.

    Reply
    • Sugar Spun Run says

      March 28, 2020 at 10:28 pm

      That is awesome, Julie! Thanks for sharing. 🙂

      Reply
  4. Andrea Reynolds says

    December 29, 2019 at 11:10 am

    5 stars
    One of my very favorite Potluck bring-alongs! I add chicken when we make this at home for dinner. SO DELICIOUS!

    Reply
    • Sam says

      December 29, 2019 at 5:53 pm

      I’m definitely going to have to try adding chicken and have this for dinner one night, thanks for the idea, Andrea! So glad you enjoyed the Ramen salad 🙂

      Reply
  5. Kimberly says

    September 16, 2019 at 8:16 pm

    5 stars
    I love this recipe. I never thought of trying apple cider vinegar. I love to add red bell pepper, edamame, apple, and English cucumbers. I also do sunflower seeds and cashews–lots of them for protein. It’s also good with sauteed shrimp or chicken for a main meal.

    Reply
    • Sam says

      September 16, 2019 at 8:58 pm

      That sounds delicious Kimberly! 🙂

      Reply
  6. Christine Smith says

    June 28, 2019 at 8:37 am

    5 stars
    Huge hit! Everyone asked for the recipe. Also, so easy to make which is a big in my book.

    Reply
    • Sam says

      June 28, 2019 at 9:07 am

      I am so glad everyone enjoyed the salad, Christine! 🙂

      Reply
  7. Monique says

    June 10, 2019 at 6:43 pm

    5 stars
    So simple and delicious. My husband requests it now!

    Reply
    • Sam says

      June 10, 2019 at 7:08 pm

      I’m so glad to hear it! Thanks for commenting, Monique! 🙂

      Reply
  8. Kimporter says

    January 2, 2019 at 11:48 pm

    5 stars
    Love it I’m making it fo just my family as a side dish I’m gonna try oranges can u use just a vinegar oil dressing

    Reply
    • Sam says

      January 3, 2019 at 1:53 pm

      I hope you love it! 🙂

      Reply
  9. Cynthia A Hensley says

    August 7, 2018 at 3:33 pm

    So very good! I’m enjoying some right now. I added julienned baked ham and baby swiss cheese. The possibilities are endless! Thank you!

    Reply
    • Sam says

      August 7, 2018 at 7:55 pm

      Yum, that sounds delicious! So glad to hear you enjoyed, and thank you for commenting 🙂

      Reply
  10. Natasha says

    August 5, 2018 at 11:57 am

    I have made a heartier “meal-version” of this salad by adding shredded chicken (used grocery store rotisserie chicken). Makes a delicious summer salad dinner.

    Reply
    • Sam says

      August 5, 2018 at 10:01 pm

      Oh, I do this sometimes too! it really is delicious!

      Reply
  11. Herbert Smith says

    July 9, 2018 at 8:29 am

    Loved the salad! I experimented and added feta cheese,walnuts & cranberries.

    Reply
    • Sam says

      July 9, 2018 at 9:25 am

      Yum, love the additions! Glad you enjoyed, Herbert!!

      Reply
      • Kimberly says

        August 12, 2019 at 1:16 pm

        Do you really use the seasoning from the noodle package? And do you have to use both vinegars

      • Sam says

        August 12, 2019 at 2:02 pm

        Hi Kimberly! Yes I use the seasoning from the noodles and I would recommend using both vinegars for best taste. 🙂

  12. Kelly Cole-Cannon says

    May 27, 2018 at 5:32 pm

    I made this, and added Mandarin oranges….delish!!

    Reply
    • Sam says

      May 27, 2018 at 5:40 pm

      Yum, love the addition of the oranges! Thanks for letting me know how it turned out for you! 🙂

      Reply
    • Pat says

      August 3, 2018 at 11:49 am

      I add oranges too!

      Reply
      • Sam says

        August 3, 2018 at 5:53 pm

        Yum!

  13. khoaki says

    April 6, 2018 at 1:24 am

    5 stars
    Made this salad and EVERYONE LOVES IT! People will ask for the recipe. (I leave the red peppers out)

    Reply
    • Sam says

      April 6, 2018 at 10:36 am

      Yay! So glad everyone enjoyed it 🙂

      Reply
  14. J Sciubba says

    April 1, 2018 at 4:58 pm

    5 stars
    Hi Sam:

    I have used this great Ramen Noodle Salad recipe in the past but have used red cabbage as the main ingredient. The color, as you can imagine, is great and may well be a fun component to a July 4th deck party color-wise!

    I am pleased that all is going well for you, though you are missed at The Dance Center!!

    Jim Sciubba

    Reply
  15. Debb says

    March 30, 2018 at 6:14 pm

    I make a similair salad.I use napa cabbage and then i take the seeds and ramon noodles and fry them in a little butter then drain on a paper sack. I mix green onion dried sweet cherries with the napa then add my ramon noodle mixture on top and i use the same dressing you do. Its wonderful everyone loves it

    Reply
    • Jciofani says

      February 5, 2019 at 7:26 am

      So I don’t use bagged produce what a head of red cabbage julienne the stems from broccoli

      Reply

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The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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