Ever thought about turning a simple ramen packet into something way better than soup? This ramen noodle salad is quick, crunchy, and full of flavor. You'll only need 15 minutes to put it together, and it's perfect for busy weeknights or last-minute potlucks.
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I've been making this for years, and it never lasts long at parties. Honestly, people always ask for the recipe. If you love quick side dishes, you might also enjoy creamy macaroni salad with egg-it's another easy crowd-pleaser.
Why you'll love this ramen noodle salad
- Ready in just 15 minutes
- Crunchy, fresh, and tossed with tangy dressing
- Budget-friendly ingredients you probably have at home
- Flexible enough to add your favorite proteins or veggies
- Great for potlucks, cookouts, or as a light lunch
Ingredients you'll need
This recipe makes 6 servings, but you can easily double or halve it.
Salad
- 2 (3-ounce) packages chicken-flavored ramen noodles, broken into pieces (seasoning packets reserved)
- ½ cup raw sunflower seeds
- ½ cup slivered almonds
- 1 (16-ounce) package coleslaw mix
- 3 green onions, chopped
Dressing
- ½ cup olive oil
- 3 tablespoons white vinegar
- 1 tablespoon white sugar
- ½ teaspoon ground black pepper
- 2 reserved ramen seasoning packets
Step-by-step directions
Toast the noodles and seeds
Preheat your oven to 350°F (175°C). Spread the broken ramen noodles, sunflower seeds, and almonds onto a baking sheet. Bake for 10-15 minutes, stirring once, until golden and fragrant. Set aside to cool.
Assemble the salad
In a large bowl, combine the coleslaw mix and chopped green onions. Sprinkle the cooled noodle mixture over the top.
Make the dressing
In a small bowl, whisk together olive oil, the two reserved ramen seasoning packets, vinegar, sugar, and pepper until smooth.
Toss and serve
Pour the dressing over the salad, toss well, and serve right away for maximum crunch.
Tips and variations
- Make it a meal: Add grilled chicken, shrimp, or crispy tofu for protein.
- Vegetarian option: Use veggie ramen instead of chicken-flavored packets.
- Make-ahead tip: Keep the toasted noodles and dressing separate, then toss everything together just before serving.
- Add-ins: Try edamame, mandarin oranges, or sesame seeds for extra texture and color.
Storage
If you have leftovers, store the salad in an airtight container in the fridge for up to 2 days. The noodles soften over time, but it still tastes great. For the best crunch, store the toasted noodle mixture and dressing separately, then mix just before eating.
FAQ
Just 15 minutes! Most of the time is waiting for the noodles and seeds to toast.
Yes, but keep the dressing and toasted noodles separate until serving. That way, it stays fresh and crunchy.
It can be. Just use vegetarian ramen seasoning or swap it for soy sauce and sesame oil.
Use gluten-free ramen or rice noodles and double-check your seasoning packets or soy sauce.
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📖 Recipe
Ramen Noodle Salad
Quick, crunchy, and full of flavor, this ramen noodle salad transforms a simple packet into a crowd-pleasing side dish in just 15 minutes.
Ingredients
- 2 (3-ounce) packages chicken-flavored ramen noodles, broken into pieces (seasoning packets reserved)
- ½ cup raw sunflower seeds
- ½ cup slivered almonds
- 1 (16-ounce) package coleslaw mix
- 3 green onions, chopped
- ½ cup olive oil
- 3 tablespoons white vinegar
- 1 tablespoon white sugar
- ½ teaspoon ground black pepper
- 2 reserved ramen seasoning packets
Instructions
- Preheat your oven to 350°F (175°C)
- Spread the broken ramen noodles, sunflower seeds, and almonds onto a baking sheet
- Bake for 10–15 minutes, stirring once, until golden and fragrant
- Set aside to cool
- In a large bowl, combine the coleslaw mix and chopped green onions
- Sprinkle the cooled noodle mixture over the top
- In a small bowl, whisk together olive oil, the two reserved ramen seasoning packets, vinegar, sugar, and pepper until smooth
- Pour the dressing over the salad
- Toss well and serve right away for maximum crunch
Notes
- Add grilled chicken, shrimp, or crispy tofu to make it a meal
- Use veggie ramen instead of chicken-flavored packets for a vegetarian option
- For make-ahead: store toasted noodles and dressing separately, then toss before serving
- Try edamame, mandarin oranges, or sesame seeds as add-ins
- Store leftovers in the fridge for up to 2 days
Nutrition Information:
Serving Size:
1 servingAmount Per Serving: Calories: 320Total Fat: 25gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 0mgSodium: 580mgCarbohydrates: 18gFiber: 3gSugar: 3gProtein: 6g
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