This post may contain affiliate links.
This crunchy Asian ramen noodle salad is the ultimate potluck and cookout side, loaded with crisp slaw, snap peas, sweet mandarin oranges, and toasted ramen and almonds in a bright sesame lemon dressing. It is the dish that always disappears first at our summer barbecues, and it could not be easier to throw together with no real cooking required. Make a big batch to feed a crowd alongside our BBQ ribs and watch it vanish.
Toasting the ramen and almonds in a little oil is the secret to that addictive crunch.
Ramen Noodle Salad Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 10 minutes
- ⏳ Total Time: 30 minutes
- 🍽️ Serving: 16 servings
- ⚡ Calories: 215kcal
- 🌶️ Flavor Profile: Crunchy and crisp with sweet, tangy, sesame notes
- ✋ Difficulty: Easy, a no fuss crowd pleasing salad like our Asian slaw
Quick Answer
Toast crushed ramen noodles and sliced almonds in a little oil until golden, then let them cool. Whisk together a dressing of oil, sugar, lemon juice, toasted sesame oil, and seasonings. In a large bowl, combine slaw, snow peas, bell peppers, mandarin oranges, water chestnuts, green onions, and cilantro with the toasted noodle mix, then toss with the dressing and serve.
Jump to:
- Ramen Noodle Salad Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Ramen Noodle Salad
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Ramen Noodle Salad FAQs
- Other Recommended Summer Salad Recipes
- Crunchy Asian Ramen Noodle Salad
Why This Recipe Works
Click to see the technique science
- Toasting builds the crunch. Cooking the ramen and almonds in a little oil until golden gives the salad its signature nutty crunch and deep toasty flavor.
- The dressing is sweet and tangy. A simple oil, sugar, lemon, and sesame oil dressing hits sweet, tart, and savory all at once and ties everything together.
- Loads of texture in every bite. Crisp slaw, snappy snow peas, juicy mandarin oranges, and crunchy noodles mean no two bites are exactly the same.
- It feeds a crowd. This recipe makes a big bowl that holds up beautifully on a buffet, making it the perfect potluck and barbecue side.
- No real cooking required. Beyond a quick toast in the skillet, this salad just gets tossed together, so it comes together fast on a busy day.
Why You’ll Love This Recipe
- It is the potluck salad everyone asks for the recipe to, sweet, crunchy, and totally addictive.
- It comes together with almost no cooking and makes a huge bowl, perfect for feeding a crowd.
- It travels well and holds up on a buffet, so it is ideal next to our pulled pork sandwiches at any summer party.
Key Ingredients
A colorful mix of crisp vegetables, toasted crunch, and a bright dressing. Here is what each part brings.
- Coleslaw mix and snow peas: The crisp, crunchy base. Pre shredded slaw keeps prep fast while snow peas add fresh snap.
- Ramen noodles and almonds: Toasted together until golden, they bring that irresistible nutty crunch the salad is famous for.
- Mandarin oranges and bell peppers: Sweet, juicy oranges and colorful peppers add brightness, color, and pops of flavor.
- Water chestnuts and green onions: Extra crunch and a mild, fresh onion bite that rounds out every forkful.
- Sesame lemon dressing: Oil, sugar, lemon juice, and toasted sesame oil whisk into a sweet, tangy dressing that pulls it all together.
See recipe card for exact quantities.
Variations and Substitutions
This ramen noodle salad is easy to adapt to what you have.
- Add protein: Toss in shredded rotisserie chicken or edamame to turn it into a full meal.
- Skip the seasoning packet: This salad uses just the noodles, so save or discard the ramen flavor packets.
- Swap the nuts: Use cashews, peanuts, or sunflower seeds in place of almonds.
- Make it ahead: Keep the dressing and toasted noodles separate and toss everything together just before serving to keep it crunchy.
- Add more crunch: Stir in chow mein noodles or extra sesame seeds for even more texture.
How to Make Ramen Noodle Salad
- In a large skillet over medium-low heat, toast the crushed ramen noodles and sliced almonds in the oil, stirring often, until golden. Let cool.
- In a medium bowl, whisk together the oil, sugar, lemon juice, toasted sesame oil, salt, pepper, and garlic powder for the dressing.
- In a large bowl, combine the slaw, snow peas, bell peppers, mandarin oranges, water chestnuts, green onions, cilantro, and the cooled noodle almond mixture.
- Add the dressing and toss to coat, then serve immediately with a sprinkle of sesame seeds.
Recipe Tips & Tricks
- Toss just before serving. Add the dressing and toasted noodles right before serving so everything stays crunchy instead of going soft.
- Toast low and slow. Keep the heat at medium-low and stir often so the ramen and almonds turn golden without scorching.
- Drain the oranges well. Pat the mandarin oranges dry so they do not water down the dressing.
- Make components ahead. Toast the noodles and whisk the dressing a day early, then combine everything at the last minute.
- Crush the noodles in the bag. Break up the ramen while it is still in the unopened package for a no mess shortcut.
- Taste and adjust. Give the dressing a taste and add a little more lemon or sugar to balance it to your liking.
Serving Ideas and Suggestions
This ramen noodle salad is the perfect potluck and cookout side. Serve a big bowl next to our BBQ ribs or grilled chicken for an easy summer spread.
Round out an Asian inspired dinner by serving it alongside our sticky Asian meatballs or Asian glazed salmon.
Add shredded rotisserie chicken and it becomes a light, satisfying main dish salad for lunch or a hot weather dinner.
Ramen Noodle Salad FAQs
No, you do not boil them. The dry ramen noodles are crushed and toasted in a skillet with the almonds until golden, which gives the salad its signature crunch. Discard or save the seasoning packets.
You can prep all the components a day ahead, but keep the toasted noodles and dressing separate from the vegetables. Toss everything together just before serving so the noodles stay crunchy.
Soggy salad happens when it sits too long after being dressed. The noodles soak up the dressing and soften. For the crunchiest result, dress and add the noodles right before serving.
Absolutely. Stir in shredded rotisserie chicken, grilled shrimp, or edamame to turn this side salad into a satisfying, protein packed main dish.
Any plain instant ramen works. You only use the noodle blocks, not the seasoning packets, so pick whatever brand is most affordable.
Store leftovers in an airtight container in the fridge for up to two days. The noodles will soften over time, but it still tastes great, just with a softer texture.
Need another crowd pleasing side? Whip up our crunchy Asian slaw next.
Crunchy Asian Ramen Noodle Salad
Ingredients
- 1 tablespoon vegetable oil
- 2 – 3 ounce packages ramen noodles crushed
- 1 & 1/2 cups sliced almonds
- 2 pounds tri-color cole slaw
- 8 ounces fresh snow peas sliced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 15 ounces mandarin oranges drained well
- 8 ounces diced water chestnuts drained well
- 4 green onions sliced, green parts only
- 1/3 cup chopped fresh cilantro
- sesame seeds for garnish optional
For the dressing:
- 1/2 cup vegetable oil
- 6 tablespoons granulated sugar
- 6 tablespoons lemon juice freshly squeezed
- 1/2 tablespoon toasted sesame oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- In a large skillet over medium-low heat, add the oil once hot. Add the crushed noodles and almonds. Cook, often stirring, until toasted and lightly golden brown, about 8-10 minutes. Place on a plate to stop cooking and set aside.1 tablespoon vegetable oil, 2 – 3 ounce packages ramen noodles, 1 & 1/2 cups sliced almonds
- Make the dressing next, in a medium bowl, whisk together the oil, sugar, lemon juice, sesame oil, salt, pepper, and garlic powder.1/2 cup vegetable oil, 6 tablespoons granulated sugar, 6 tablespoons lemon juice, 1/2 tablespoon toasted sesame oil, 1 teaspoon salt, 1/4 teaspoon black pepper, ¼ teaspoon garlic powder
- In a large bowl, add the slaw, snow peas, bell peppers, mandarin oranges, water chestnuts, green onions, cilantro, and the noodle almond mixture.2 pounds tri-color cole slaw, 8 ounces fresh snow peas, 1 red bell pepper, 1 yellow bell pepper, 15 ounces mandarin oranges, 8 ounces diced water chestnuts, 4 green onions, 1/3 cup chopped fresh cilantro
- Add the dressing and toss to combine. Serve immediately with a sesame seed garnish if using.sesame seeds for garnish
Notes
- Toast the Noodles: Lightly toasting the noodles and almonds brings out a nutty flavor and adds extra crunch.
- Dressing First: Mix the dressing first to let the flavors meld together while you prep the other ingredients.
- Chill Before Serving: Cooling the salad for a bit before serving enhances the flavors.
- Customize Your Veggies: Feel free to swap in your favorite veggies or whatever you have on hand.
- Keep Crunchy Ingredients Separate: If not serving immediately, keep the noodles and almonds aside and add just before serving.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
