Asian Ramen Noodle Salad is simple and flavorful. Crunchy, sweet, and spicy, this fresh salad is made in under 20 minutes. Plus the toasted ramen noodles that top this salad make for a fun twist on your typical crouton. Great for lunch or as a side salad for dinner!
Ramen Noodle Salad
Asian Ramen Noodle Salad is a classic dish that is perfect for parties and potlucks. The recipe can easily be doubled to feed a whole crowd and the sweet and spicy dressing is just so good!
This salad is colorful and flavorful. You can add your favorite marinated chicken, salmon, or stips of steak to give it some protein. It’s an ideal light lunch or dinner for any day of the week and it can be made in under 20 minutes. Talk about a win!
How to Make Ramen Noodle Salad
- In a large skillet, melt the unsalted butter over medium heat. Add the crushed ramen noodles and stir constantly until they are toasted and light brown in color, about 3 minutes. Remove the noodles from heat and set aside to cool down.
- In a medium bowl, mix together the peanut butter, lime juice, olive and sesame oil, soy sauce, chili garlic sauce, honey, ginger paste, and garlic paste. Stir until fully incorporated and set aside.
- Now in a larger bowl, toss together the green and red cabbage, carrots, peanuts, cilantro, green onions, and sesame seeds.
- Drizzle the sauce mixture over the salad, top with the toasted noodles, and toss until just combined.
- Serve with additional chopped cilantro, sliced green onions, sesame seeds, and lime wedges as a garnish if desired. Enjoy!
Tips and Variations
- For extra spice, add in some sriracha either to the sauce or drizzle as a finishing touch.
- Add in chicken, steak, or even salmon to give this dish some protein and turn it into a full meal.
- Try using sliced almonds instead of peanuts.
- Save time and use pre-cut matchstick carrots as opposed to slicing them up yourself.
- If you can’t find ginger paste or don’t have any on hand you can use dried ginger in a pinch.
Storage: Leftovers of Ramen Noodle Salad can be stored in an airtight container in the fridge for up to 2 days.
You can make this recipe the day before, but store the salad and dressing separately.
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- 2 tablespoons unsalted butter
- 2 packages ramen noodles seasoning packets removed and the noodles crushed
- ½ cup creamy peanut butter
- 2 limes juiced
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 1-2 tablespoons chili garlic sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 3 cups green cabbage thinly sliced
- 3 cups red cabbage thinly sliced
- 2 large carrots peeled and julienned
- ½ cup peanuts
- ½ cup cilantro chopped
- 3 green onions green parts sliced and white ends discarded
- 2 teaspoons toasted sesame seeds
- In a large skillet over medium heat, melt the butter then add the noodles. Stir constantly until the noodles are light and brown, about 3 minutes. Remove from heat, and set aside to cool.2 tablespoons unsalted butter2 packages ramen noodles
- In the meantime, mix the peanut butter, lime juice, olive oil, soy sauce, chili garlic sauce, honey, sesame oil, ginger paste and garlic paste together in a medium bowl. Set aside.½ cup creamy peanut butter2 limes3 tablespoons olive oil2 tablespoons soy sauce1-2 tablespoons chili garlic sauce1 tablespoon honey1 teaspoon sesame oil1 teaspoon ginger paste1 teaspoon garlic paste
- In a large bowl, combine the green and red cabbage, carrots, peanuts, cilantro, green onions and sesame seeds.3 cups green cabbage3 cups red cabbage2 large carrots½ cup peanuts½ cup cilantro3 green onions2 teaspoons toasted sesame seeds
- Add the sauce mixture until completely incorporated then toss in the noodles just until combined.
- Serve with freshly chopped cilantro, sliced green onions, sesame seeds and lime wedges if desired.
- See post for storage options.