A homemade sesame dressing with healthy chopped kale and Serrano pepper make this updated Asian Ramen Noodle Salad the best one yet.
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!
HOW DO YOU MAKE RAMEN NOODLE SALAD?
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.
ARE RAMEN NOODLES BAD FOR YOU?
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.
CAN ASIAN RAMEN NOODLE SALAD BE A MAIN DISH?
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.
Love ramen noodles? Check out these 21 seriously inspiring ramen noodle recipes! Or try one of these delicious salad recipes:
- Lemony Romaine & Avocado Salad
- Simple Spinach Salad with Parmesan Dressing
- Instant Pot Quinoa Spinach Salad with Sausage
- Buffalo Chicken Egg Salad
- Fall Fruit Salad
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
- Preheat oven to 300F.
- Mix together all dressing ingredients. Set aside.
- 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.
- 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.