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.

Course Salad

Cuisine American

Prep Time 12

Cook Time 8

Total Time 20

Servings

Calories 649kcal

Author Anne Clark

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

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

Nutrition