Crunchy Ramen Noodle Salad Recipes
CRUNCHY RAMEN NOODLE SALAD
This delicious Crunchy Ramen Noodle Salad recipe is tossed with a simple sesame vinaigrette...and tastes absolutely delicious!
Provided by Ali
Time 10m
Number Of Ingredients 14
Steps:
- Heat oven to 425°F. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.
- Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
- Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits, and the avocado may brown a bit. Still, it's perfectly edible and enjoyable even after a few days!)
- Whisk all ingredients together until combined.
CRUNCHY RAMEN NOODLE SALAD
This Crunchy Ramen Noodle Salad is a light and delicious addition to your summer gatherings. No cooking required and it's ready in just 10 minutes!
Provided by Rebecca Hubbell
Categories Side Dish
Time 10m
Number Of Ingredients 10
Steps:
- Combine all ingredients, including the seasoning packets from the ramen, in a large bowl and mix until evenly coated.
Nutrition Facts : Calories 351 kcal, Carbohydrate 35 g, Protein 6 g, Fat 22 g, SaturatedFat 13 g, Sodium 594 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
CRUNCHY RAMEN SALAD
For potlucks and picnics, this ramen noodle salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I shake them up together when it's time to eat. -LJ Porter, Bauxite, Arkansas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool., In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.
Nutrition Facts : Calories 189 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 250mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
CRUNCHY RAMEN NOODLE SALAD
This salad has a delightful crunch in every bite. You can use what ever salad greens or veggies you like in this salad.
Provided by Kelley52
Categories Salad Dressings
Time 18m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Combine all the dressing ingredients well. Break up the walnuts & the ramen noodles. In a skillet over med. high heat melt the butter & lightly brown the walnuts with the ramen noodles. Add the sunflower seeds & cook to golden. Drain on paper towels. Let cool. Meanwhile, wash & tear lettuces into a large salad bowl. Cut the bell pepper into thin strips & add to the bowl. Shred or slice the carrot into thin strips & add them to the bowl. Slice the green onions & add them to the bowl. When ready to serve add the dressing & toss well.
Nutrition Facts : Calories 380.4, Fat 32.8, SaturatedFat 6.2, Cholesterol 10.2, Sodium 240.6, Carbohydrate 20, Fiber 3.5, Sugar 11.2, Protein 4.9
CRUNCHY RAMEN NOODLE SALAD - MAKE AHEAD
This makes a great meatless meal, a lovely luncheon or dinner salad when topped with a grilled & sliced chicken breast. I tend to like a tangier dressing so I use less oil than vinegar. Feel free to adjust to your taste. The amount of added veggies, fruits & nuts can be increased as well. I recently discovered that by adding sugar snap peas & seedless cucumbers it has a more "Asian" flair to it. Enjoy! This can be made a day ahead and tossed with the dressing before serving. Prep time does not included grilling chicken breast or shrimp. If serving as a side salad, this will serve up 8-10+.
Provided by Chicagoland Chef du
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Mix all veggies, nuts and fruits together.
- Break up DRY noodles (**do not boil) and add to veggie mix before serving.
- Make dressing. Whisk together all the ingredients listed, until sugar dissolves. Set aside if making ahead.
- At this point you can refrigerate overnight.
- Toss with dressing, serve and top with chicken or shrimp, if desired.
Nutrition Facts : Calories 617.1, Fat 40, SaturatedFat 5.6, Sodium 586.9, Carbohydrate 58, Fiber 10.5, Sugar 25.2, Protein 13.5
CRUNCHY RAMEN TACO SALAD
Make our Crunchy Ramen Noodle Salad for a potluck-perfect dish! Ramen noodles meet taco salad with this crispy, crunchy and colorful ramen noodle salad.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 15m
Yield 15 servings, 2/3 cup each
Number Of Ingredients 9
Steps:
- Mix dressing, hot sauce and lime juice until blended.
- Break Ramen Noodles into large bowl. Discard Seasoning Packets or reserve for another use.
- Add remaining ingredients and dressing mixture to noodles; mix lightly.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 14 g, Fiber 3 g, Sugar 2 g, Protein 5 g
CRUNCHY RAMEN SNACK MIX
This spicy snack mix features toasted ramen noodles, nuts, cornflakes and freeze-dried peas.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Yield Makes 6 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. On a rimmed baking sheet, toss ramen, cashews, peanuts, and cornflakes with oil until coated. Spread mixture in an even layer. Combine curry powder, cayenne, and salt; sprinkle over ramen mixture. Bake until golden brown, about 10 minutes, stirring halfway through. Stir in peas and let cool completely before serving.
Nutrition Facts : Calories 152 g, Fat 10 g, Fiber 2 g, Protein 5 g, SaturatedFat 1 g
CRUNCHY RAMEN ANTIPASTO SALAD
Discover your new go-to salad recipe with this Crunchy Ramen Antipasto Salad. Made with ramen soup mix noodles, artichoke hearts, salami, basil and more, this Crunchy Ramen Antipasto Salad is loaded with flavor.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 10 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Break apart Noodles; place in large bowl. Discard Seasoning Packets.
- Add remaining ingredients to noodles, mix lightly.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
CRUNCHY RAMEN-BOK CHOY SALAD
A nice alternative to the usual summer grill accompaniments of potato or macaroni salad with the added benefit of no mayo! Tasty with a surprising crunch. Very addictive.
Provided by LifeLearner
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place ramen noodles, sunflower seeds, and almonds on a baking sheet. Drizzle butter over the ramen noodle mixture and toss to coat.
- Toast the ramen noodle mixture in the preheated oven until lightly browned and fragrant, stirring occasionally to avoid burning, about 8 minutes. Set aside to cool.
- Whisk sugar, vegetable oil, vinegar, and soy sauce together in a small bowl for the dressing.
- Place bok choy, onion, and toasted ramen noodle mixture in a large bowl. Toss with dressing until well coated.
Nutrition Facts : Calories 234 calories, Carbohydrate 14.2 g, Cholesterol 10.2 mg, Fat 19.1 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 4.2 g, Sodium 352.7 mg, Sugar 9.4 g
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