Best Ramen Noodle Salad

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Experience the delightful lightness and crunch of this ramen noodle salad, a perfect complement to BBQ chicken. this recipe has remained a cherished family favorite throughout the years. Sweet, tangy, crunchy Asian Ramen Noodle Salad is a great side dish for summer potlucks, barbecues, or to serve with your dinner any day of the week.

First, there’s no seasoning packet of spices used in this recipe. The dressing is made quite simply with oil, vinegar, sugar, and soy sauce. It is perfect that way.

Second, the noodles are not broken raw directly into the salad. They’re browned in butter along with slivered almonds and sesame seeds.

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Prep Time 15

Cook Time 10

Total Time 25

Course Breakfast

Cuisine world cuisine

Servings

Calories 450 kcal

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

Dressing:

½ cup olive oil
3 tablespoons white vinegar
1 tablespoon white sugar
½ teaspoon ground black pepper

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
Bake noodle mixture in the preheated oven until fragrant and toasted, 10 to 15 minutes. Set aside to cool to room temperature.
Combine coleslaw mix and green onions in a large bowl; sprinkle cooled noodle mixture over the top.
Make dressing: Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until smooth.
Pour dressing over noodle mixture and toss to coat.