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Ramen Noodle Salad

This retro ramen noodle salad has two types of crunchy noodles and is loaded with seeds, nuts, and vegetables, all tossed in a dark zesty sesame-flavored dressing!

Prep Time
15 mins
Servings: 10
Course: Salad
Cuisine: American

Ingredients

Salad
  • 1 bag coleslaw 14-16 ounce bag
  • 2-3 cups bean sprouts
  • 1 cup Chow Mein noodles crispy steamed
  • 1 package original Ichiban Noodles (save seasoning packet)
  • ½ cup sunflower seeds toasted
  • 2 tablespoons sesame seeds toasted
  • ½ cup slivered almonds toasted
  • ½ cup chopped green onions
Dressing
  • 1 package soup seasoning from the Ichiban noodles
  • ⅓ cup vegetable oil
  • 2 tablespoons sesame oil
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons white vinegar
  • 1 tablespoon granulated sugar
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. In a large bowl with a lid, add all of the salad ingredients. Toss or mix gently until combined.
  2. In a small lidded mason jar or a salad dressing shaker, add the dressing ingredients. Place the lid on tightly.
  3. Shake the dressing well until combined.
  4. Pour the dressing over the salad and mix until the salad is well coated. Refrigerate until serving. See notes below.
  5. Toss gently before serving. Enjoy!

Notes

  • If you want to serve this salad crunchy, make it right before serving. The noodles will soften after an hour or two in the fridge.