Crunchy Asian Ramen Salad a Right Proper Noodle Bowl

Recipe Introduction

Quick Hook

Ever find yourself craving something crunchy, vibrant, and dead easy to make? Honestly, I've got just the thing. This ramen salad recipe is a flavour bomb that will knock your socks off.

The savoury and sweet balance makes this a winner.

Brief Overview

This Asian noodle salad ain't your grandma's potato salad, you know? Its origins probably lie in someone's genius attempt to jazz up budget friendly ramen.

It's an easy salad recipe, ready in about 25 minutes (plus chilling time). This makes six servings.

Main Benefits

The crunchy ramen salad is not only delicious, but also packed with vitamins from all those veggies. Serve it at a picnic or potluck, and be prepared to be the most popular person there.

What makes this cold ramen salad recipe special is that incredible sesame ginger dressing tying it all together. I swear, it's addictive!

Why You Need This Ramen Salad in Your Life

Seriously, this ramen salad with chicken (or tofu, if you're that way inclined) will become your new best mate.

It's perfect for those summer salad recipes when you need a quick and easy side dish. Imagine bringing this to a potluck. Everyone will ask for the recipe!

A Little Story About This Ramen Noodle Salad

I remember the first time I made this. It was for a BBQ, and I was a bit nervous because everyone else are brilliant cooks.

But honestly, this ramen salad was the star of the show! People were practically fighting over the last bits. One person even asked me if she could pay me to make it for her parties from now on.

Ingredient Rundown: The Secret's in the Sauce!

Let's dive into the goodies that make this ramen salad so darn good.

• Two packs of ramen noodles (ditch the flavour packets, we're making our own magic).
• Almonds, sesame seeds, and sunflower seeds for that incredible crunch.
• Green onions, carrots, purple cabbage, red bell pepper, and peas for a rainbow of colours and textures.
• And finally, that sesame ginger dressing . It's a game changer!

Alright, let’s dive into what you'll need for this banging ramen salad . Trust me, this Asian noodle salad is a winner.

You'll have everyone asking for the recipe! We need top-notch ingredients. This recipe makes about 6 servings, perfect for a potluck.

Ingredients & Equipment Deets

This crunchy ramen salad is all about the right blend of flavours and textures. It’s a doddle to make, honestly. Let's break down the bits and bobs you need.

Main Ingredients

• Ramen Noodles : You want 2 packages (about 3 oz/85g each). Chuck out those seasoning packets. They're not needed here.
• Almonds : A quarter cup ( 1/4 cup/30g ) of slivered almonds. Get them nice and toasty!
• Sesame Seeds : Another quarter cup ( 1/4 cup/30g ) of sesame seeds. Adds that lovely nutty taste.
• Sunflower Seeds : Half a cup ( 1/2 cup/75g ) for that extra crunch.
• Green Onions : Half a cup ( 1/2 cup/75g ), thinly sliced.
• Carrots : One cup ( 1 cup/150g ) of shredded carrots. Makes the colours pop!
• Purple Cabbage : One cup ( 1 cup/150g ) shredded.
• Red Bell Pepper : One, diced ( 1 cup/150g ).
• Peas : One cup ( 1 cup/150g ) of thawed frozen peas or edamame.
• Optional : 1 lb (450g) of cooked chicken or tofu, cubed. For a bit of protein, if you want.
• Vegetable Oil : Half a cup ( 1/2 cup/120ml ).
• Rice Vinegar : A quarter cup ( 1/4 cup/60ml ).
• Granulated Sugar : A quarter cup ( 1/4 cup/50g ).
• Soy Sauce : Two tablespoons.
• Sesame Oil : One teaspoon. Don't skip this, it's pure gold!
• Ground Ginger : Half a teaspoon ( 1/2 teaspoon ).
• Garlic Powder : A quarter teaspoon ( 1/4 teaspoon ).
• Red Pepper Flakes : Just a pinch, if you're feeling brave.

Seasoning Notes

The dressing is key to this cold ramen salad recipe . Soy sauce and sesame oil give it that Asian vibe.

Ginger and garlic add a bit of zest. If you're out of rice vinegar, apple cider vinegar works a treat.

Play around with the sugar for your preferred sweetness.

Equipment Needed

You only need a few bits. You will need, a large skillet, a big bowl and a small bowl for dressing.

• Large Skillet : For toasting the noodles and seeds. Essential.
• Large Mixing Bowl : To chuck everything in.
• Small Mixing Bowl or Jar : For the sesame ginger dressing.
• Whisk or Fork : To mix that dressing.

And there you have it! The bits and bobs needed to make the tastiest ramen salad . Get your skates on! You will be blown away at how amazing this summer salad recipe is.

It is a right delicious potluck salad ideas .

Cooking Up a Storm: My Ramen Salad Adventure!

Honestly, folks, sometimes the simplest dishes are the best. Take ramen salad for example. You know? It's that perfect summer salad recipe when you need something quick, tasty, and crowd pleasing.

Think potlucks and picnics. This cold ramen salad recipe is a winner every time.

Prep Like a Pro: Getting My Ducks in a Row

First things first, mise en place , as they say. Chop your veggies! We're talking shredded carrots, purple cabbage, and diced red bell pepper.

Grab some green onions. Measure out the sunflower seeds, almonds, and sesame seeds. Thaw those frozen peas. I always have a little helper (aka, the dog) watching for dropped bits.

This Asian noodle salad isn't complete without a banging dressing, so have that ready too.

step-by-step to Ramen Salad Glory

Here's how I usually nail this dish:

1. Toast those noodles and seeds! Crumble 2 packages of ramen noodles without the seasoning. Toast with 1/4 cup of almonds, 1/4 cup of sesame seeds and 1/2 cup of sunflower seeds in a skillet until golden brown. It takes about 3- 5 minutes . Watch like a hawk, they burn easily !
2. Veggie time! Get 1 cup of carrots, cabbage, red bell pepper and peas prepared and ready to go.
3. Whip up the sesame ginger dressing . Whisk together 1/2 cup of vegetable oil, 1/4 cup of rice vinegar, 1/4 cup of sugar, 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of garlic powder.
4. Mix it all! In a big bowl, toss together the noodles, seeds, veggies, and dressing. Add a pound of shredded chicken for ramen salad with chicken !
5. Chill for at least 30 minutes to let the flavors meld. Trust me, it's worth the wait!

Pro Tips for a Cracking Crunchy Ramen Salad

Want to take your ramen noodle salad to the next level? Here's the goss:

• Don't dress the salad too early! Soggy noodles are a nightmare . Add it just before serving.
• If you're prepping ahead, keep the dressing separate and the veggies sealed in the fridge.
• Taste as you go when making the dressing. Some like it sweeter; some like it tangier. This is one of those easy salad recipes you can make your own.

Recipe Notes for Your Ramen Salad Masterpiece!

Alright, buckle up, buttercup! Now that you've got the recipe, let's chat about some insider tips and tricks to make your ramen salad the talk of the town.

Honestly, it's all about making it your own!

Serving Suggestions: Let's Get Fancy (Or Not!)

Picture this: your cold ramen salad recipe plated beautifully. We're talking presentation, darling! For a casual vibe, just pile it high in a big bowl.

For something a bit more "ooh la la", try individual bowls with a sprinkle of extra sesame seeds. Ramen salad with chicken looks great with a few chicken slices artistically arranged on top.

To drink? An iced green tea is perfect. Want something stronger? A crisp Sauvignon Blanc wouldn't go amiss. As for sides, think edamame or some grilled salmon to really knock their socks off.

This is a great Potluck salad idea

Storage Tips: Keepin' it Fresh

Right, listen up because nobody likes a soggy salad. If you’re making this ahead of time (smart move!), keep the dressing separate.

Trust me on this one. Once dressed, the ramen noodle salad is best eaten within 24 hours. Store it in an airtight container in the fridge.

Freezing? Not recommended, I'm afraid. The noodles go all weird.

Reheating? Nah, it's a summer salad recipes . Enjoy it cold, straight from the fridge. It's a fantastic picnic salad recipe .

Variations: Your Salad, Your Rules!

Don’t be afraid to go off-piste. If you're veggie, swap the chicken for tofu. Easy peasy! Need a gluten-free version? Tamari instead of soy sauce does the trick.

Want to spice things up? A dash of sriracha in the sesame ginger dressing gives it a cheeky kick. As for seasonal swaps, think about adding in-season veggies.

Sweetcorn in summer is a winner. You can even make it an autumn thing with some roasted butternut squash.

Nutrition Basics: Goodness in Every Bite

Okay, let’s keep it real. This Asian noodle salad isn't exactly a kale smoothie. But it's got some goodness! It's packed with veggies and has a decent amount of protein (especially with chicken).

The dressing is a bit of a calorie bomb, so maybe don’t go too heavy on it. As for health benefits, well, all those veggies are a win.

Vitamin A from the carrots, Vitamin C from the bell peppers. Plus, it's definitely more exciting than a plain old lettuce leaf! Its such an easy salad recipe to improve your day.

The balance is key

So there you have it! Your guide to making a smashing crunchy ramen salad . It is a tasty and relatively healthy salad recipe .

Don't be afraid to experiment and have fun. Honestly, cooking should be about enjoyment! Now go forth and create some salad magic! I'm sure you'll do great!

Frequently Asked Questions

Can I make ramen salad ahead of time? I'm having a barbie and want to prep in advance.

You can definitely prep some bits ahead! Chop all your veggies and keep them separate. Make the dressing and store it in the fridge. However, hold off on dressing the salad until just before serving. Dressing it too early will make the noodles go soggy, and nobody wants a soggy salad, do they?

My family isn't keen on sesame seeds. Can I leave them out of the ramen salad?

Absolutely! Sesame seeds add a lovely nutty flavour and crunch, but the ramen salad will still be delicious without them. You could substitute with other seeds like pumpkin or flax seeds for a different textural element, or just leave them out altogether. It's your salad, make it your own!

Is there a good substitute for rice vinegar in the dressing? I've run out!

Crikey! Running out of ingredients is a pain, isn't it? Apple cider vinegar or white wine vinegar can be used as a decent substitute for rice vinegar. Start with a slightly smaller amount than the recipe calls for and taste as you go, adjusting the sweetness if needed.

The flavour won't be exactly the same, but it'll work in a pinch.

How long will leftover ramen salad last in the fridge?

Leftover ramen salad is best enjoyed within 2-3 days. Store it in an airtight container in the fridge. Keep in mind that the noodles will soften over time, so it won't be as crunchy as when it's freshly made. It'll still be tasty, but maybe not quite as "right proper".

I'm trying to be healthier. What can I do to make my ramen salad a bit lighter?

Good on you for trying to keep things healthy! You can lighten up your ramen salad by reducing the amount of sugar in the dressing, using a lighter oil (like olive oil), and loading up on more vegetables. Adding lean protein like grilled chicken or tofu will also make it more filling and satisfying.

You could also try using whole wheat ramen noodles for added fibre.

Can I add chicken or tofu to this ramen salad to make it a main course?

Bang on! Adding chicken or tofu is a brilliant way to turn this side dish into a satisfying main course. Grilled, shredded chicken or pan-fried tofu (make sure to press it first!) works particularly well. Just toss it in with the rest of the ingredients before you dress the salad. Go on, get creative with it!