Crispy Asian Ramen Noodle Salad | recipe

Crispy Asian ramen noodle salad recipe with cabbage, carrots, mie noodlesPin

A crispy Asian ramen noodle salad is my solution for a delicious Asian salad when it has to go quickly. All you have to do is mix the ingredients with my Asian-style vinaigrette and you’re ready to go to a picnic or barbecue. And of course it tastes very good at home too!


The crispy Asian ramen noodle salad is very popular in North America

You may not have heard much about this ramen noodle salad, but it is often served for grilling in the summer in Canada and the United States. You won’t find the Asian instant noodle salad on a restaurant menu. But it is an integral part of private backyard parties where barbecues take place. The simple salad tastes very tasty and is addicting. I would put it somewhere between a coleslaw and a pasta salad. Except that normal noodles are replaced with Asian instant noodles. You may still know them from your early years, when things had to be done quickly and the budget was small. The Asian style dressing is spicy, sweet and salty, all at once. I think you are really curious now. So let yourself be surprised by this delicacy.

Are the instant ramen noodles not cooked?

Exactly! Even if it sounds unusual, the instant noodles are added to the salad uncooked. Because that’s where the crispy effect comes from, which is really delicious. You can determine the “degree of crunch” yourself, depending on how long you let the salad stand beforehand.

  • I like it best when it stands for 30 minutes, because then the noodles have absorbed some of the dressing and their consistency is somewhere between crispy and soaked.
  • But if you like something to nibble on, you can also serve the salad straight away.
  • And if all of this seems strange to you, just leave the salad in the refrigerator for two hours. This is enough to make the instant noodles a little softer.

Crispy Asian ramen noodle salad recipe with cabbage, carrots, mie noodlesPin

What types of instant noodles are there?

You can use Chinese instant mie noodles or dry Japanese ramen noodles (which also originally came from China). There are now some healthy versions that are organic and low in fat. In addition, instead of the classic wheat mie noodles, there is also full grain or Dinkelmehl Buy Mie noodles. So you don’t have to be put off by the term “instant noodles”.

How can you vary this crispy Asian ramen noodle salad?

This is also good news with this barbecue salad: it can be varied very well. There are many ways you can prepare this salad. But the instant noodles are always important. And since we are dealing with a kind of coleslaw, I would also recommend white cabbage as a solid ingredient.

Here are a few ideas for variation so that you can enjoy the ramen salad in different ways. Try it with:

  • Cut the broccoli and the broccoli stalks into small pieces
  • Split almonds or a mix of almonds and sunflower seeds
  • Cooked chicken, shredded meat
  • Edamame or fresh summer peas
  • Cut the kohlrabi into small pieces
  • Some Chinese cabbage

Crispy Asian ramen noodle salad recipe with cabbage, carrots, mie noodlesPin

Would you like more recipe ideas with instant noodles?

Then try one of these delicious recipes:

Crispy Asian ramen noodle salad recipe with cabbage, carrots, mie noodlesPin

Crispy Asian ramen noodle salad

A ramen noodle salad Asian style with crispy instant noodles and lots of vegetables. A perfect salad for a barbecue or picnic. A traditional grill salad from the USA and Canada.

For the salad:

  • 1/2
    Head of white cabbage,
    shredded (approx. 3 hands full)
  • 1/4
    Head of red cabbage
    (1 handful)
  • 1
    Red pointed pepper,
    thinly sliced
  • 1
    Big carrot,
    thinly sliced ​​(with a mandolin) or shredded
  • 3
    Spring onions,
    thinly sliced
  • 100
    lightly roasted
  • 125
    Asian instant ramen / mie noodles,
    uncooked and broken into small pieces

For the dressing:

  • 3
    Extra virgin olive oil
    (mild in taste)
  • 1,5
    Toasted sesame oil
  • 4
    Unspiced rice vinegar
  • 2
    (if you want it vegan you can also use maple syrup or agave syrup)
  • 1
    Soy sauce
  • 1
    Lemon juice,
    freshly squeezed
  • 1
    Clove of garlic,
  • 1
    freshly grated
  • 1/4
  • Freshly ground black pepper,
    to taste

  1. In a large bowl, mix the ingredients (cabbage, bell pepper, carrot, spring onion and instant noodles) together well.

  2. Mix the dressing ingredients (oils, vinegar, honey, soy sauce, lemon juice, garlic, ginger, salt and pepper) in a small bowl. Pour the dressing over the cabbage mix and mix evenly.

  3. Place the lettuce uncovered in the refrigerator (at least 30 minutes).

  4. Spread the roasted sunflower seeds over the top before serving.

  5. Season to taste with salt and pepper.

  6. Enjoy!

  • The instant noodles can be easily chopped up by placing them in a plastic bag and hitting them on a solid surface until they become small pieces.
  • You can get the unseasoned Japanese rice vinegar in the Asia shop or online (e.g. Japanese rice vinegar from Otafuku).

For a relaxed atmosphere in the kitchen, I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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