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This ramen noodle salad is so simple to make, full of flavor, and always a crowd pleaser. You’re sure to love this easy and delicious pasta salad recipe!
I realize that based on the deliciousness of this salad recipe, it should have a better or more descriptive name. However, around here, it’s referred to as ramen noodle salad, so I decided to stick with that.
This is another one of those recipes I can’t believe I haven’t shared with you before now. It’s something my family has been eating for years. It usually pops up half a dozen times in the summer months.
Why You’ll Love This Recipe
Not only is this ramen noodle salad super simple to make, but it’s also really tasty. Plus, the ingredients are basic (in a good way), so it tends to please most people (with the exception of my brother, who doesn’t like almonds.)
If you’re in a rut and tired of the same ol’ pasta or macaroni salad, you need to give this recipe a try. I’m confident you and you’re guests are going to like it. Also, it holds up well in the refrigerator, so it will last you a couple of days, should there be any leftovers.
There are two basic parts to this ramen noodle salad – the salad and the dressing. Even so, the list of ingredients is still really short. Here’s what I used in my ramen noodle salad.
- Chicken Ramen Noodles: You will use both the noodles and flavor packs.
- Fresh Broccoli: Since this is a salad, chop up the broccoli into tiny bite-sized florets.
- Celery: Dice fresh celery into small pieces, so they do not distract from the rest of the salad.
- Red Onion: These have the best and sweetest flavors. You can use yellow onions as a substitute.
- Vegetable Oil: Use your favorite type of oil in the salad dressing. Olive oil and avocado oil are great choices.
- Apple Cider Vinegar: This gives the salad the tangy flavor everyone loves! You can also use white vinegar or red wine vinegar as a substitute.
- Sugar: White granular sugar sweetens it up and enhances the overall flavor.
- Black Pepper: Fresh ground black pepper has the strongest flavor.
- Sliced Almonds: These are optional, but they add protein and fiber to the salad (plus a fun crunch!)
How to Make
The process of making this ramen noodle salad is simple. For your convenience, I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- You start by cooking the noodles. However, instead of boiling them, you just pour hot water over them and allow them to soak while you prepare the other ingredients. This results in the perfect noodle.
- Into the noodles go fresh broccoli, celery, and red onion. You can vary the amounts based on what you have, but I think the proportions I have in the recipe card below work well.
- Next, make the dressing by whisking together vegetable oil, apple cider vinegar, sugar, and the flavor packets that come with the ramen noodles. Yes, it will seem like a lot of flavor packets, but there are a lot of noodles, so the amounts balance out.
- With the noodles ready, veggies cut, and the dressing whisked, throw in some sliced almonds and mix it all together.
Now, before you get frustrated trying to mix this, let me recommend using a chef’s best tool: your hands. Give them a good wash and get in there and mix it all up so the dressing coats everything.
And that’s it!
I recommend popping the salad in the refrigerator for about an hour before serving just to let those noodles soak up some of that flavor. Before carrying it to the table, give the salad one final stir, and you’re good to go.
Frequently Asked Questions
Before we get to the printable recipe card, here are some questions people often ask about ramen noodle salad. If you don’t see your question in this list, please leave it in the comments.
Can lettuce be used in ramen salad?
Yes, you can add lettuce to this salad if you like. Some people add crispy shredded red cabbage. Others sprinkle in some matchstick carrots. Whenever you add different types of veggies, make sure they are shredded or chopped really small.
Is it ok to eat raw ramen noodles?
Raw or uncooked ramen noodles are safe to eat. Some types of ramen noodle salads actually use uncooked ramen noodles. This way, they become more like crispy chow mein noodles or crunchy croutons.
In fact, I knew a person that used to open a bag of ramen, sprinkle in the seasoning packet, and eat it like potato chips.
What kind of dressing do you add to ramen noodle salad?
I’ve seen lots of different variations on this classic recipe. Some people use a soy sauce-based Asian dressing. I prefer a sweet Italian dressing because I like the tanginess of it.
I should also mention that this salad is fairly inexpensive. Did you know that ramen noodle packs only cost 25 cents a piece? I hadn’t bought them in years (my mom is the one who usually makes this recipe), but I was shocked when I saw the price tag.
Delicious! You can grab the full recipe for this ramen noodle salad below. This is the perfect salad to make for your meal prep or to serve for a large group at a party.
So, if you’re looking for a new and delicious summer pasta salad, this ramen noodle salad just might be the one. Enjoy!
More Pasta Salads You May Enjoy
- The BEST Pasta Salad
- BLT Macaroni Salad
- Really Good Macaroni Salad
- Roasted Vegetable Pasta Salad
- Avocado Panzanella
- Fall Harvest Pasta Salad
I hope you love this ramen noodle salad as much as me and my family do! If so, please leave a comment and a 5-star rating below.
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Ramen Noodle Salad
- 6 packages Chicken Ramen Noodles noodles and flavor packs
- 3 cups fresh broccoli cubed
- 1 cup celery diced
- 1 small red onion chopped
- 1/2 cup vegetable oil
- 3/4 cup apple cider vinegar
- 1/2 cup sugar
- 1/4 teaspoon black pepper
- 2/3 cup sliced almonds
- In a large bowl, add the six packets of ramen noodles. Break each block of the noodles in half before adding it to the bowl. Set the flavor packets to the side so you can use them for the dressing.
- Top the noodles with 6-8 cups of boiling water. As the noodles soak, stir them every few minutes to ensure they are evenly cooked.
- While your noodles soak, chop up the broccoli into 1/- to 1-inch pieces. For this recipe, I recommend using mostly the leafy part with a shorter stem. Cut the celery and red onion as well. Set aside.
- In a small bowl, whisk together the vegetable oil, apple cider vinegar, sugar, black pepper, and all six of the chicken flavor packs from the noodles. Set aside.
- After 10-15 minutes your noodles should be ready. Strain off the water and rinse the noodles with cold water. Rinse them until they are cooled. Shake off the excess water.
- In a large bowl, add the noodles, broccoli, celery, red onion, and sliced almonds. Pour the dressing over the top. Mix together with your hands (recommended) or a large spoon until everything is evenly coated with the dressing.
- Cover the bowl with a lid or plastic wrap and place in the refrigerator for at least one hour before serving.
If you add a packet of the flavoring to the dressing, it will enhance the delicious flavors even more.
Yep! That’s what the recipe calls for. 🙂
Michael, do you have a preference of brands for the Chicken Ramen, such as Nissin or Maruchan? Thanks!
I typically use the Maruchan.
Do you know if this is the recipe your mom used at the Village Peddler? That is the only time I’ve ever had Ramen Noodle salad, but it was sooo long ago, I can’t remember what was in it!
Yep! It sure is!
This salad has become a “must-be-on-the-menu” dish for all important family celebrations since you first shared your recipe! It is really refreshing on our very hot,South African summer days.This Christmas,although we shall not be gathering due to Covid restrictions,it will still be making a stellar appearance on our table.Thank you for sharing your recipe.May the peace,love and joy of that first Christmas be with you and your loved ones this Christmastide.
Really good – can’t wait to take leftovers for lunch tomorrow
This looks amazing, I can’t wait to try it! LOVE Ramen! I think I will add shelled edamame for a protein boost to make it stand alone. Thank you!
Looks delicious…and beautiful all at once! Hit the mark once again!
Yum! This is the perfect salad for our hot California summers! Will be perfect with bbq meats. Pinned! ❤️
It’s one of my favorites! Enjoy!!
This recipe might be my new favorite! Everyone went crazy for it. Thank you!
I was looking for a non-mayonnaise-based summer salad for my son’s graduation party and this was perfect! It was very easy to make–the directions are simple and clear. I doubled it for the party and it was a huge hit. My niece asked for the recipe and sent a photo showing she made it for her family 3 days later! I am making it again myself today since my sons enjoyed it so much last weekend. …also made your fruit dip to go with the fruit trays I made, another hit. Thank you so much. Love your work.
This is excellent! It’s on our weekly menu now! Thank you for sharing. Also, congratulations on your new home…would make a beautiful B&B…just my opinion.
Summer is coming and I can’t wait to make this salad! But hey, I’m in California! Making this today to go along with our tri-tip steak. Happy Mother’s Day to all!
I served this with steak last night. It was a real hit! Light and refreshing too.
Can I make this the day/night prior or will it dry out over night?
Personally, I think this salad still looks and tastes great the following day. No, it doesn’t dry out. However, if you’re going for ultimate taste / flavor, I’d make it the same day.
I just don’t want to lead you astray. Hope that helps.
really looks and sounds delish. I invite you to share at my Thursday link arty ( you can link up and share until Saturday midnight)
This sounds really good and I’m sure it’d be easy to reduce the amount of ingredients in case I wanted to, say, make a more personal size for lunches on weekdays!
Totally! Cutting the whole thing in half would be super simple. Enjoy!
This would just hit the spot when it is too hot to cook!
EXACTLY!!! You hit the nail on the head.
This is going into my potluck salad rotation! It looks delicious!
You’re going to LOVE it, Roxana!