Name: Fresh and Flavorful Oriental Ramen Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Asian
Ingredients: 2 packets of ramen noodles; 2 cups of mixed vegetables (bell peppers, carrots, green onions); 1/2 cup of sliced almonds; 1/4 cup of chopped cilantro; 1/4 cup of sesame oil; 1/4 cup of soy sauce; 2 tablespoons of rice vinegar; 1 tablespoon of sugar; 1 teaspoon of garlic powder; Salt and pepper to taste

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Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Fresh and Flavorful Oriental Ramen Salad gives you crunchy, tangy, nutty goodness in one bowl and barely any drama. If you want something equally bright but a different vibe, check out this take on a California spaghetti salad for more summer-ready ideas.

You will love how everything comes together in minutes and how it acts like a flavor party where everyone actually gets along. No robe, no ceremony, just deliciousness.

Why This Recipe is Awesome

Why is this salad awesome? Short answer: it tastes way better than it has any right to, given how easy it is.

It uses instant ramen for texture, not for the low-quality single-serving soup from college days. Think of the noodles as crunchy, slurpable confetti.
The dressing is simple but bold. Sesame oil plus soy sauce equals umami victory.
This recipe plays well with whatever you have in the fridge. Add chicken, tofu, or a daring handful of grapes. Yes, grapes.
It is fast, crowd-pleasing, and kind of idiot-proof. Seriously, even I did not mess this up.

If you like salads that are more like a main event than a boring side, this is your jam. Want a jump-off point for other light salads? You might like the seasonal brightness in this watermelon feta salad too.

Ingredients You’ll Need

2 packets of ramen noodles. Break them up or leave them whole like you feel fabulous.
2 cups of mixed vegetables. I used bell peppers, carrots, and green onions because color matters.
1/2 cup of sliced almonds. Crunch is non negotiable here.
1/4 cup of chopped cilantro. If you hate cilantro, sub parsley and we will not judge.
1/4 cup of sesame oil. This is where the salad gets its soul.
1/4 cup of soy sauce. Salt and depth. Yes please.
2 tablespoons of rice vinegar. Brightens everything up.
1 tablespoon of sugar. A little sweet balances the savory.
1 teaspoon of garlic powder. Easy garlic without the chopping fuss.
Salt and pepper to taste. Taste as you go. You are the chef.

Tip: Toast the sliced almonds lightly if you want extra personality and a slightly smoky edge.

Step-by-Step Instructions

Cook the ramen noodles according to the package instructions. Drain and let cool.
In a large bowl, toss together the mixed vegetables, cooled ramen noodles, sliced almonds, and chopped cilantro.
In a separate bowl, whisk together the sesame oil, soy sauce, rice vinegar, sugar, garlic powder, salt, and pepper to create the dressing.
Pour the dressing over the salad and toss to combine.
Serve immediately or refrigerate for an hour for the flavors to meld.

Common Mistakes to Avoid

Overcooking the noodles. Mushy ramen is sad ramen. Drain and shock them with cool water if needed.
Using too much soy sauce. You can always add more later. Start gentle and adjust.
Skipping the nuts. The almonds give texture and keep this salad from being a limp vegetable parade.
Forgetting to taste the dressing. If it tastes flat, it needs more acid or a pinch more sugar. Balance is everything.
Letting cilantro rot in the fridge for a week. Fresh herbs love you back, but not forever.

Pro tip: If you plan to serve this as a make-ahead dish, keep half the dressing separate until right before you serve to preserve crunch.

Alternatives & Substitutions

Want to swap stuff? Cool. This salad flexes well.

Noodles: Swap ramen for soba or thin spaghetti in a pinch. I prefer ramen for the crunch factor.
Nuts: Use cashews or pumpkin seeds instead of almonds. Toast for extra oomph.
Oil: If you do not have sesame oil, use a neutral oil and add a splash of toasted sesame seeds. It will still sing.
Protein: Toss in shredded rotisserie chicken, chopped tofu, or leftover steak. This salad goes from side to main in 30 seconds.
Sweetener: Use honey or maple syrup instead of sugar for a slightly richer flavor. I like maple in fall IMO.
Herbs: Swap cilantro for basil or mint if you want a fresher, more aromatic twist.

If you want a different crunch profile try fried wonton strips or crushed rice crackers. I recommend trying one substitution at a time so you can notice what changed.

FAQ (Frequently Asked Questions)

Q. Can I make this ahead of time?
A. Yes and no. You can prepare everything ahead but hold off on tossing with all the dressing if you want maximum crunch. Dress right before serving for best texture.

Q. Can I use the seasoning packet that comes with ramen?
A. Technically yes, but that packet usually tastes like sodium and regret. Use real soy sauce and a little sugar for a cleaner, tastier dressing.

Q. Is this gluten free?
A. Not by default. Swap to gluten free noodles and use tamari instead of soy sauce and you are golden.

Q. Can I add protein?
A. Absolutely. Grilled chicken, chilled shrimp, or pan fried tofu all work great. Toss them in before serving so the flavors mingle.

Q. How long will leftovers last?
A. Stored in the fridge, this salad keeps well for 2 to 3 days. Crunch declines over time so expect softer noodles and veggies the next day.

Q. Can I make it spicy?
A. Yes. Add a drizzle of sriracha or a sprinkle of red pepper flakes. I like a little kick, but keep it balanced with the sugar and vinegar.

Q. Any tips for scaling up for a party?
A. Double the ingredients and keep extra dressing on the side. Toss just before serving and set out bowls for people to help themselves.

Final Thoughts

You made it to the end. Reward yourself by eating a big bowl of this salad right now. It looks fancy, tastes vibrant, and required almost no decision making. Win win.

Keep it flexible. Swap a few ingredients, add protein, or treat it as a crunchy side. Either way you will have something bright and satisfying on your plate. Confidence in the kitchen comes from doing things that work, and this recipe definitely works.

Now go impress someone or just enjoy it solo while watching something mindless. You earned it.

Conclusion

If you want another riff on ramen salad with slightly different vibes and great photos for inspiration, check out this version from Simply Scratch: Asian Ramen Noodle Salad – Simply Scratch.

Enjoy and happy crunching.