Ramen Noodle Salad

This Ramen Noodle Salad is a simple and flavorful side dish that’s perfect for summer cookouts, potlucks, or weeknight dinners. With crunchy broccoli, crisp celery, and a tangy homemade dressing, it’s a refreshing twist on traditional pasta salad. It’s quick to prep, easy to make ahead, and guaranteed to please a crowd.

If you’re anything like me, you’re always looking for new and easy side dishes to shake things up a bit, especially during the summer months. This Ramen Noodle Salad has become one of my go-to recipes when I need something quick, crowd-pleasing, and just a little different from the usual lineup of pasta or potato salads. It’s one of those dishes that surprises people—in the best way. 

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 a few times in the summer months.

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.

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.

Why You’ll Love This Recipe

• It’s incredibly simple, yet full of flavor. With just a handful of familiar ingredients and a few easy steps, you can whip up something that feels a little nostalgic but still exciting.
• Between the noodles, crunchy broccoli, crisp celery, and toasted almonds, there’s something satisfying in every bite. It’s a refreshing change from creamier pasta salads and has just the right balance of tangy, savory, and sweet.
• It’s a total crowd-pleaser. Because the ingredients are straightforward and familiar, this salad tends to win over even picky eaters.
• It holds up beautifully in the fridge. In fact, it might be even better the next day once the flavors have had a chance to mingle. That means you can make it ahead of time, enjoy leftovers, or bring it to a party without any last-minute stress.

Ingredients

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 – These are the classic instant noodles that come with a seasoning packet; they provide the perfect base with a chewy texture and built-in flavor boost.
• Fresh broccoli – Chopped into small florets, the broccoli adds crunch and a pop of green that makes this salad feel a little more fresh and vibrant.
• Celery – Crisp and slightly peppery, celery adds another layer of crunch and a refreshing bite that balances the richness of the dressing.
• Red onion – This gives the salad a little sharpness and color, adding depth without overpowering the other ingredients.
• Vegetable oil – A neutral oil that forms the base of the dressing, helping everything blend together smoothly while letting the other flavors shine.
• Apple cider vinegar – Bright and tangy, it gives the dressing that zingy punch that ties everything together.
• Sugar – Adds a touch of sweetness to balance out the vinegar and seasoning, making the dressing taste more well-rounded.
• Black pepper – A simple spice that adds a subtle bit of warmth and complexity without being too noticeable.
• Sliced almonds – These bring a slightly nutty flavor and delicate crunch, adding just the right texture to the mix.

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.

1. 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.

2. 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.

3. 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.

4. 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.

Do I need to cook the noodles on the stovetop?

Nope! Soaking them in boiling water works perfectly for this recipe. It softens them just enough while keeping a slightly chewy texture that holds up well in the salad.

Can I use a different flavor of ramen noodles?

You can, but the chicken flavor is what gives the dressing its signature taste. If you use a different flavor, just know it may change the overall vibe of the salad a bit.

What can I substitute for almonds if I have a nut allergy?

Feel free to leave them out completely or swap in roasted sunflower seeds or pepitas. You’ll still get that satisfying crunch without using nuts.

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

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! 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. 

Want more from Inspired by Charm? Follow along on Instagram and TikTok for daily updates and behind-the-scenes looks at my processes. There’s even more inspiration on Facebookand Pinterest! 

Ramen Noodle Salad

This Ramen Noodle Salad is so simple to make, full of flavor, and always a crowd pleaser. You’re certain to love this easy and delicious pasta salad recipe!

5 from 7 votes

Print Pin Rate

Course: Appetizer, Side Dish

Cuisine: American

Keyword: pasta salad, ramen

Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 40 minutes minutes

Servings: 12 people

Calories: 346kcal

Video

Ingredients

• 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

Instructions

• 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.

Nutrition

Calories: 346kcal | Carbohydrates: 39g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Sodium: 881mg | Potassium: 236mg | Fiber: 3g | Sugar: 10g | Vitamin A: 185IU | Vitamin C: 21mg | Calcium: 45mg | Iron: 2mg