Ramen Noodle Salad

Name: Ramen Noodle Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 (3-ounce) packages chicken-flavored ramen noodles, broken into pieces (seasoning packets reserved); 1/2 cup raw sunflower seeds; 1/2 cup slivered almonds; 1 (16-ounce) package coleslaw mix; 3 green onions, chopped; 1/2 cup olive oil; 3 tablespoons white vinegar; 1 tablespoon white sugar; 1/2 teaspoon ground black pepper; 2 reserved ramen seasoning packets

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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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Why you'll love this ramen noodle salad
Ingredients you'll need
Step-by-step directions
Tips and variations
Storage
FAQ
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💬 Reviews

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.

Delicious ramen stir-fry featuring fresh vegetables and crunchy peanuts in a white bowl. — Healthy, homemade ramen stir-fry with vegetables and peanuts, perfect for a quick meal.

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

How long does it take to make this ramen noodle salad?

Just 15 minutes! Most of the time is waiting for the noodles and seeds to toast.

Can I make this salad ahead of time?

Yes, but keep the dressing and toasted noodles separate until serving. That way, it stays fresh and crunchy.

Is this salad vegetarian?

It can be. Just use vegetarian ramen seasoning or swap it for soy sauce and sesame oil.

How do I make it gluten-free?

Use gluten-free ramen or rice noodles and double-check your seasoning packets or soy sauce.

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Why you'll love this ramen noodle salad