Skip to Content

Asian Ramen Noodle Salad

A homemade sesame dressing with healthy chopped kale and Serrano pepper make this updated Asian Ramen Noodle Salad the best one yet.

Asian Ramen Salad but made better with a homemade sesame dressing, kale for extra healthy goodness and a little serrano pepper to spice things up!

The first time I had Asian Ramen Noodle Salad I was already in my twenties. I immediately fell in love and asked for the recipe.

Everyone loves the classic Asian ramen noodle salad, but I wanted to make a version that’s slightly healthier and tastes even better. I have to say, this recipe achieves that beautifully!

This version has chopped kale which can handle days in the refrigerator. A homemade sesame dressing is also key to maximum flavor.

But it’s the addition of thinly sliced serrano peppers that really make this ramen noodle salad stand out. The contrast of the sweet dressing with the spicy peppers is irresistible!


Making Asian ramen noodle salad is so easy, and it’s perfect because it’s a make-ahead dish! Toasting the ramen noodles in the oven gives amazing flavor.

While you’re doing that, you’ll mix up the dressing. Toss all the ingredients together, then let it sit for at least an hour to bring out all the yummy flavors.


They’re not the healthiest choice, that’s for sure. This recipe doesn’t use the seasoning packets that come with the noodles, which is the unhealthiest part of a package of ramen noodles. So although they’re not great, with the combination of kale and other ingredients, this is a recipe you don’t have to feel guilty about.


Yes, absolutely! I will often add shredded rotisserie chicken to my ramen noodle salad. It instantly becomes a main dish and the leftovers are wonderful for easy, weekday lunches. Shrimp is also a delicious choice.

Asian Ramen Salad

Love ramen noodles? Check out these 21 seriously inspiring ramen noodle recipes! Or try one of these delicious salad recipes:

Updated Asian Ramen Salad with Kale and Serrano Pepper plus a homemade dressing | The Wicked Noodle

Asian Ramen Salad

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour 20 minutes


For the salad:

  • 2 cups chopped kale
  • 3 cups finely shredded green cabbage
  • 1 cup chopped cilantro
  • 2 packages ramen noodles, seasoning discarded or saved for another use
  • 1 1/2 cup sliced almonds, I use a 6-ounce bag which is about the same
  • 1 handful sesame seeds, about a tablespoon or two
  • 2 green onions, chopped
  • 1 serrano pepper, very thinly sliced (optional)

For the dressing:

  • 1/2 cup canola or vegetable oil
  • 1/4 cup rice vinegar
  • 1 teaspoon Truvia Baking Blend, or a tablespoon and a half of sugar
  • 2 tablespoons soy sauce
  • 2 teaspoons freshly grated ginger, or to taste
  • 1 garlic clove, minced
  • 2 tablespoons sesame oil


  1. Preheat oven to 300F.
  2. Mix together all dressing ingredients. Set aside.
  3. While still in package, crush noodles into small pieces. Place crushed noodles on baking sheet along with almonds and sesame seeds; gently toss with your hands. Toast in oven until lightly browned, about 10 minutes or so. Remove from oven and allow to cool.
  4. Place remaining salad ingredients into a large serving bowl and gently toss. Add ramen noodle mixture and toss again. Pour dressing over and thoroughly toss. Allow to sit for about an hour for flavors to blend, then serve.
A delicious Lentil Soup Recipe with Parmesan and Smoked Sausage
Lentil Soup Recipe with Parmesan and Smoked Sausage
21 Inspiring Ramen Noodle Recipes

21 Seriously Inspiring Ramen Noodle Recipes • The Wicked Noodle

Thursday 4th of January 2018

[…] Get the recipe here at The Wicked Noodle  […]


Wednesday 8th of April 2015

I lived off of ramen noodles in college! Who knew that I could have turned those ramen packets into a gourmet dinner? :) Can't wait to try this!

Kristy Bernardo

Wednesday 15th of April 2015

Thanks, Josie!

Michelle at A Dish of Daily Life

Tuesday 7th of April 2015

I've never made a ramen salad, believe it or not. I think I'm missing out. This will be perfect for our summer barbeques!

Kristy Bernardo

Wednesday 15th of April 2015

I'm glad that my version will be your first!


Wednesday 1st of April 2015

Hi Kristy,

I'm planning on making your recipe this weekend, it sounds delicious. How many servings does this recipe make?

Kristy Bernardo

Thursday 2nd of April 2015

Hi Ana, the recipe makes about 8 servings if you're eating it for lunch. If you're taking it to a pot luck or something similar then one batch would be plenty.

21 Seriously Inspiring Ramen Noodle Recipes -

Friday 16th of January 2015

[…] Get the recipe here at The Wicked Noodle […]