Ramen Noodle Salad

Ramen Noodle Salad with Asian Honey Vinaigrette

February 20, 2015Danita

Ramen Noodle Salad

It seems we’ve been on a bit of an Asian kick lately.  I actually had no idea when I posted Honey Orange Chicken yesterday that it was Chinese New Year.  I guess I don’t get out much.  

Do you have a food you only eat at pot lucks?  You really enjoy it and even hope someone will bring it, but for whatever reason it never occurs to you to make that dish at home? 

I have several.  One of those is Ramen Noodle Salad.  I’ve always loved it and I get a little excited when I see it on the table but I’ve never made it at home.  I’m not sure why.  It’s not hard, in fact it’s really easy and we always have a few packs of Ramen Noodles on hand.  

I decided it was time to give it a try.  I looked up several recipes but decided on a variation of one by Gimme Some Oven.  It has lots of fresh ingredients and even includes edamame, which is quite popular now.  Really, it’s just soybeans. (Why is it we give things different names like that?  Why don’t we just say soybeans?  And calamari, why don’t we just call it like it is…squid?  Maybe we think people won’t eat it unless we dress up the name.)

But I digress…

Edamame is really quite good and very good for you.  For this recipe your going to get the edamame already shelled, NOT in the pod.  I’ll give you a head’s up on where to find it.  See, this was my first time buying edamame and I searched high and low for it before finding it in the freezer section with the other frozen veggies.  I did feel a little silly.  Anyway, now you know.  

I modified the recipe to fit our family’s taste.  My husband, daughter and I gave it a big thumbs up.  My son, who isn’t really a salad eater, even said it wasn’t bad and our oldest daughter had the flu so she didn’t have any…maybe next time.

Here’s the Recipe:

  • 8 oz shredded cabbage mix (cole slaw mix)
  • 1 pk Ramen Noodles (will not need seasoning pack)
  • 1/2 cup shelled and cooked edamame
  • 1/2 cup slivered almonds

Asian Honey Vinaigrette:

  • 2/3 cup vegetable oil
  • 1/3 cup honey
  • 1/3 cup rice wine vinegar
  • 2 tsp soy sauce
  • dash or two hot chili oil
  • pinch of salt and pepper

Preheat oven to 425 degrees

Ramen noodle salad

Place cabbage into a large bowl

Ramen noodle salad

While oven is heating, microwave edamame for about 7-10 minutes, according to package directions

Set aside to cool

Mix dressing ingredients and set aside

Ramen noodle salad

Break noodle into small pieces

Spread them, along with almonds, on a baking sheet or jelly roll pan

Bake about 5 minutes just until toasted

*Keep a close eye on these once they start to toast they can burn fast*

Allow to cool a couple of minutes

Ramen noodle salad

Add edamame, noodles and almonds to cabbage 

Mix well

Ramen noodle salad

Pour dressing, a little at a time, and mix with salad until you have desired amount

*Only about half the dressing is needed for this recipe. Extra can be stored in refrigerator and used later.

If you think you may not need all the salad for one meal, don’t put dressing on it all.  It’s not very good left over.  The dressing causes the noodles to get very soft and loose their crunch.  

Ramen noodle salad

What’s your favorite pot luck dish?

Ramen Noodle Salad with Asian Vinaigrette
Yields 4
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 8 oz shredded cabbage mix
  2. 1 pk Ramen Noodles (will not need seasoning pack)
  3. 1/2 cup shelled and cooked edamame
  4. 1/2 cup slivered almonds
Asian Honey Vinaigrette
  1. 2/3 cup vegetable oil
  2. 1/3 cup honey
  3. 1/3 cup rice wine vinegar
  4. 2 tsp soy sauce
  5. dash or two hot chili oil
  6. pinch of salt and pepper
Instructions
  1. Preheat oven to 425 degrees
  2. Place cabbage into a large bowl
  3. While oven is heating, microwave edamame for about 7-10 minutes, according to package directions
  4. Mix dressing ingredients and set aside
  5. Break noodle into small pieces
  6. Spread them along with almonds on a baking sheet or jelly roll pan
  7. Bake about 5 minutes just until toasted
  8. Allow to cool a couple of minutes
  9. Add edamame, noodles and almonds to cabbage
  10. Mix well
  11. Pour dressing, a little at a time, and mix with salad
  12. *Only about half the dressing is needed for this recipe. Extra can be stored in refrigerator and used later.
Notes
  1. *Keep a close eye on the noodles and almonds. Once they start to toast they can burn fast*
O Taste and See https://otasteandseeblog.com/

 

 

 

 

 

 

 

 

2 Comments

  • LunaCafe

    February 21, 2015 at 11:15 PM

    I love this salad even before tasting it. 🙂 Can’t wait to try it.

  • shineshka

    February 21, 2015 at 9:53 AM

    What a great way to use ramen noodles. Love this salad, Danita!

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