I’m not entirely sure where this recipe originally came from, but my sweet Aunt use to make this all the time when I was younger. It was our absolute favorite salad at the time and requested at every family dinner. Well the other day I happened to be looking through my recipe box and stumbled upon the recipe. I knew I had to recreate it and I’m so happy I did, because I forgot how much I loved it. It has the most delicious sweet and tangy dressing, and the crunch that the ramen noodles give to the salad is phenomenal. I love that the dressing and topping can be prepped even a few days in advance, making it the perfect salad to bring to a dinner or whip up quickly for your guests. It’s non traditional topping makes this salad stand out, but the overall flavor profile is pretty mild and will be enjoyed by all!
Crunchy Ramen Noodle Salad
The crunchy topping can be prepped up to two days in advance and stored in an airtight container. It’s a delicious blend of sliced almonds, sesame seeds, garlic and crushed ramen noodles.
When it comes to making the topping slow is the way to go. You don’t want to rush this part and end up with a burnt mess. Medium low heat and stirring often until the almonds and sesame seeds start turning golden brown will yield perfect results.
You want to combine and toss the salad right before serving for optimal crunch!
I added a few chopped green onions to this salad for a little extra flavor, but this step is completely optional.
And there you have one gorgeous salad!
Crunchy Ramen Noodle Salad
- 3/4 cup olive oil
- 2 tbsp soya sauce
- 1/3 cup of sugar
- 1/4 cup Apple Cider Vinegar
- 1 minced garlic clove
- 100 g sliced Almonds
- 1/4 cup sesame seeds
- 1 package ramen noodles
- Boil together olive oil, soya sauce, vinegar and sugar. Once this comes to a boil you don’t want to let boil for more than one minute. Whisk frequently as it is boiling.
- Remove from heat and set aside to cool. Once cooled transfer to a sealed jar and chill in the fridge.
- Remove the flavor packet form the ramen noodle bag and crunch up the noodles into small pieces.
- In a frying pan combine 3 tbsp of oil, almonds, garlic, sesame seeds and ramen noodles.
- Cook on medium low stirring frequently until golden brown.
- Remove from heat and let cool completely.
Assembling the salad
- Wash and dry as much Romaine lettuce as you are planning on serving.
- Pour over a portion of the salad dressing (this recipe makes enough for several salads) and toss until all of the lettuce is evenly coated.
- Garnish with the crunchy topping and serve.
- Store any leftover dressing in an airtight container in the fridge for up to two days.
- Substitute the romaine lettuce for any other variety of your choice.
- Add salmon or chicken to this salad to bulk it up as a main dish.
- Make sure to give the dressing a good shake or stir before pouring over the lettuce.