Crispy Ramen Noodle Salad with Napa Cabbage
User Reviews
5
8 reviews
Excellent
Crispy Ramen Noodle Salad with Napa Cabbage
Report
This refreshing, delicious Ramen Noodle Salad recipe features fresh Napa cabbage, veggies, pan fried ramen noodles and almonds, all tossed in a tangy and sweet Asian-inspired dressing.
Share:
Ingredients
- 3 ounce ramen noodles chicken or oriental flavor
- 2/3 cup almonds blanched, slivered
- 3 tablespoons butter
- ¼ cup peanut oil or canola oil
- 1 tablespoon sesame oil
- ¼ cup rice vinegar
- ¼ cup granulated sugar or honey
- 1 tablespoon soy sauce
- 8 cups Napa cabbage chopped
- 1 cup carrot shredded
- 1 cup snow peas chopped
- 1 cup scallions chopped
Instructions
- Set a medium skillet over medium heat. Place the butter in the skillet and allow it to melt. Meanwhile, open the ramen package and crush the dried ramen noodles into small bite-size chunks. Remove the seasoning packet and save for later.
- Once the butter is melted, add the ramen pieces to the skillet and stir to coat the pieces in butter. Stir the ramen for one minute, then add the blanched almonds to the skillet. Continue to stir and sauté the ramen and almonds for another 1-2 minutes until golden. Then sprinkle the seasoning packet over the top and stir again coat. Turn off the heat and allow the crispy ramen to cool in the pan.
- Set out a small bowl for the Asian vinaigrette. In the bowl combine the peanut oil, sesame oil, rice vinegar, sugar, and soy sauce. Whisk the vinaigrette until smooth. Then if needed, microwave for 30 seconds to melt the sugar crystals into the dressing. Whisk again until smooth. *If using honey, you will not need to heat the dressing.
- Set out a large salad bowl. Chop the Napa cabbage. Shred the carrots. Then chop the snow peas and scallions. Pile the fresh produce into the salad bowl.
- Cover the salad and refrigerate until ready to serve. Keep the chopped produce, vinaigrette, and crispy ramen topping separate until ready to serve.
- Right before serving, sprinkle the ramen topping over the salad. Drizzle the vinaigrette over the salad and toss well to coat. Serve immediately.
Notes
- Once everything is put together, the salad should be enjoyed within a few hours. But the individual containers of components will keep well in the fridge for up to 3 days.
Nutrition Information
Show Details
Serving
1cup
Calories
175kcal
(9%)
Carbohydrates
13g
(4%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.1g
(5%)
Cholesterol
8mg
(3%)
Sodium
265mg
(11%)
Potassium
234mg
(5%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
2115IU
(42%)
Vitamin C
16mg
(18%)
Calcium
66mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 175kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 265mg | 11% |
| Potassium | 234mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 2115IU | 42% |
| Vitamin C | 16mg | 18% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
Other Recipes
You'll Also Love
