This Asian Ramen Noodle Salad is made with crisp romaine lettuce, fresh broccoli, and ripe tomatoes with toasted slivered almonds and toasted Ramen noodles tossed in a homemade sweet and sour vinaigrette. This delicious salad goes with just about anything and comes together in just 15 minutes!
Why You'll Love This Salad
This crispy crunchy Asian Ramen Noodle Salad is so delicious and hard to stop eating (I always want seconds!). Also known as Crunchy Romaine Toss Salad, I'm not sure which is my favorite part of this salad, the crispy crunchy romaine, broccoli, tomatoes, slivered almonds, and ramen noodles or the salad dressing (oh this salad dressing is the bomb).
Some people say the salad dressing is the star of this salad; probably because of the soy sauce and red wine vinegar ). When all these ingredients come together, what a delightful flavor and texture experience! Even my husband, who is a ranch dressing person, ate two huge bowls of this salad!
What Makes This Salad Great
This quick and easy salad recipe only takes minutes to prepare. The toasting of the slivered almonds and Ramen noodle pieces takes the longest; only about 5-8 minutes. Don't skip this step! Without toasting the noodles, they'll be too hard to eat.
The ingredients are available virtually year-round, so this salad is an easy side dish for the holidays or any time of the year. However, it tends to be more popular in the summer.
Romaine Lettuce - I like Romaine lettuce because of its dark green leaves. It also tends to be less "watery" than iceberg lettuce.
Broccoli - use only fresh broccoli for this recipe. Frozen broccoli will not work.
Tomatoes - Roma tomatoes work really well because of their low water content.
Green Onions - these add a mild onion flavor to the salad; you can leave them out if you're not a fan.
Salad Topping Ingredients:
Ramen noodles - we'll toast the Ramen noodles. They're delicious and add a fantastic crunch to the salad.
Slivered almonds - almonds add another crunch factor plus they're just plain delicious!
Butter - for toasting the Ramen noodles; it adds flavor and makes them even crunchier.
Salad Dressing Ingredients:
Oil, red wine vinegar, and soy sauce - are the basis for the outstanding dressing.
Sugar - adds a delectable sweetness that compliments the vinegar and soy sauce flavor profile.
Black pepper - just a dash for added flavor.
This Asian Ramen Noodle Salad takes just minutes to toss together!
(1) Preheat oven to 350F. Toss the slivered almonds and Ramen noodle pieces with melted butter place on a sheet pan, and toast in the oven.
(2) Combine oil, sugar, vinegar, and soy sauce. You can use a clean, empty salad dressing bottle or a mason jar to mix and store the dressing.
(3) Combine the lettuce, broccoli, tomatoes, and green onions in a large salad bowl
(4) When ready to serve the salad, toss the salad mixture with ½ cup to 1 cup of the dressing. Prepare to be blown away, lol.
Make Ahead Directions
You can make the dressing a day or two in advance. Keep it in the refrigerator (I like to use a mason jar with a lid to store the dressing in).
You can toast the almonds and ramen noodles ahead of time; let them cool off completely and store them in an airtight container (no need to refrigerate these).
Then when ready to serve the salad, mix the dressing, almonds, and ramen noodles with the salad and other ingredients. Or serve the dressing on the side.
Storing Leftovers in the Refrigerator
This salad is best eaten the day it is made if you've already mixed the salad with the dressing. But if you've served the dressing on the side, then you've got some extra time!
Store the salad and the dressing in separate containers in the refrigerator and eat by the next day. I prefer to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon.
What to Serve with this Salad
This salad is fantastic all by itself! But if you're wondering what to serve with it, try my Red Snapper with Lemon Butter Caper Sauce, Reverse Seared New York Strip Steak, Honey Garlic Soy Chicken Thighs, or Best Southern Style Meatloaf.
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Asian Ramen Noodle Salad
- sheet pan (to toast the ramen noodles and slivered almonds)
- small bowl or container (for the dressing)
- measuring cup(s)
- measuring spoons
- large salad bowl
- 1 package Ramen noodles (throw away the seasoning packet)
- 1 cup slivered almonds (or walnuts, pecans)
- 3 Tablespoons butter, melted
- ½ cup oil
- ½ cup sugar
- ¼ cup red wine vinegar
- 3 Tablespoons soy sauce
- fresh ground black pepper to taste
- 1 head of romaine lettuce, washed and torn
- 3 cups fresh broccoli florets, chopped about 1 bunch of broccoli
- 2-3 Roma tomatoes, quartered
- 4 green onions, sliced thinly
- Preheat oven to 350F. Break the Ramen noodles into small pieces and add to a sheet pan with the slivered almonds. Pour melted butter on top and toss to evenly coat the noodles and almonds. Bake for 5-8 minutes until slightly browned. Remove from oven to cool.
- Mix the oil, sugar, vinegar, soy sauce, and black pepper in a small container.
- Place the lettuce, broccoli, tomatoes, and green onions in a large salad bowl. Add the browned Ramen noodles and almonds.
- Just before serving, pour ½ cup to 1 cup of the dressing over the salad and mix well. (see recipe note).
This recipe was originally published in 2019 and was updated in 2022.
The nutritional information does not include tequila. Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.