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    Home » Side Dishes » Asian Ramen Noodle Salad

    Asian Ramen Noodle Salad

    Published: Feb 15, 2019 · Modified: Jun 30, 2022 by Anne Clark · This post may contain affiliate links · 4 Comments

    Jump to Recipe Print Recipe
    crunchy romaine toss salad in wooden bowl with wooden spoon
    pinterest pin

    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!

    finished salad in white bowl

    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.

    Serve this delicious salad with my Grilled BBQ Salmon or Reverse Seared Steak!

    Ingredients

    ingredients measured out in individual containers

    Salad Ingredients:

    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.

    Easy Directions

    This Asian Ramen Noodle Salad takes just minutes to toss together!

    photo collage of recipe steps

    (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.

    finished salad in two white salad bowl

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    If you tried this recipe, please let me know by leaving a comment! I'd love to hear from you.

    Recipe

    finished salad in white bowl

    Asian Ramen Noodle Salad

    Crisp romaine lettuce, fresh broccoli, and ripe tomatoes are tossed with crunchy toasted slivered almonds and Ramen noodles then topped with a sweet, tangy homemade salad dressing.
    5 from 2 votes
    Print Pin For Later Rate
    Course: Salad
    Cuisine: American
    Prep Time: 12 minutes minutes
    Cook Time: 8 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4
    Calories: 649kcal
    Author: Anne Clark | My Kitchen Serenity

    Equipment

    • 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

    Ingredients

    • 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
    Prevent your screen from going dark

    Instructions

    • 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).

    Notes

    TIP: You could serve the salad dressing on the side, if desired.
    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 salad, mix the dressing, almonds, and ramen noodles with the salad and other ingredients.
    Storing Leftovers in the Refrigerator
    Store any leftovers in airtight containers in the refrigerator and eat the next day. Once the salad dressing is mixed in with the lettuce, the lettuce may get a little wilted.  I prefer to use BPA-free glass containers with locking lids.  
    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, or Best Southern Style Meatloaf
    Tried this Recipe? Tag me Today!Mention @mykitchenserenity or tag #mykitchenserenity on Instagram!!

    Nutrition

    Serving: 1serving | Calories: 649kcal | Carbohydrates: 44g | Protein: 12g | Fat: 51g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 30g | Trans Fat: 1g | Sodium: 914mg | Potassium: 834mg | Fiber: 8g | Sugar: 30g | Vitamin A: 2310IU | Vitamin C: 142mg | Calcium: 164mg | Iron: 3mg

    This recipe was originally published in 2019 and was updated in 2022.

    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.

    « Keto Pork Curry over Cauliflower Rice
    Homemade Oatmeal Bread »

    About Anne Clark

    Hi! I'm Anne, the founder and content creator at My Kitchen Serenity, a food blog focused on serving the needs of busy moms and dads who are looking for easy and delicious recipes for the family.

    Reader Interactions

    Comments

    1. Erin

      March 07, 2019 at 8:10 am

      This is a quick weeknight dinner idea! We've been incorporating more salads into our routine, I need to try it. (pinning for later).

      Reply
      • MyKitchenSerenity

        March 07, 2019 at 8:46 am

        Thanks Erin. We love this salad and hope you do, too! Let us know.

        Reply
    2. Carla

      December 20, 2019 at 8:59 am

      Cruncy Romaine Salad recipe is missing the tomatoes from the printed recipe and also from your write-up 🙂
      Love the toasted almonds and ramen noodle mix--alsolutely deliciious!!

      Reply
      • MyKitchenSerenity

        December 20, 2019 at 9:55 am

        Thanks for your comment, Carla. I have fixed the post and the recipe card, thanks to you! Glad to know you liked the toasted almond/ramen noodle mixture - it makes the salad extra special!

        Reply
    5 from 2 votes (2 ratings without comment)

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    Hi. I’m Anne and I’m happy to share with you my easy, family-friendly recipes. I’ve been cooking for my family for 30 years, and what I’ve learned is that most busy families appreciate easy homemade meals. Now that the kids are grown, my passion is creating and sharing flavorful food for you and your family to enjoy as well. If you have any questions, feel free to email me at Anne@mykitchenserenity.com. 

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