Chinese (Ramen) Noodle Salad

READY IN: 4hrs 5mins
Recipe by Chef Garlic

There are similar versions of this out there, but I tweaked the one I got from a good friend's sister. It sounds like a weird combination, but it is quick to make, easy, and very tasty. But, those who save my other recipes know that I like simple, flavorful dishes. *** Windywood- I have made it using candied pineapple tidbits before, soy nuts, apple bits, sunflower seeds, etc. Each time, it comes out a bit different, but wonderful. It is a very fun recipe to experiment with.

Top Review by WorkingMom2three

I'm addicted to this salad! It's so easy to put together, and so tasty. I used this recipe as a base off of which to work. My modifications are: 1/3 cup sunflower seeds and 1/3 cup slivered almonds - toasted. I've been using rice wine vinegar, and adding about 2 T chopped fresh cilantro. I use 1 pkg of the soup seasoning mix instead of the seasonings suggested. It's really good!

Ingredients Nutrition

  • 340.19 g broccoli slaw mix
  • 170.09 g creamy chicken-flavored ramen noodles, Crushed
  • 78.07 ml oil
  • 118.29 ml white vinegar
  • 118.29 ml sugar, Up To 3/4 Of A Cup
  • 158.51 ml slivered almonds
  • 118.32 ml green onions, Diced Finely Or, Use 5 Teaspoons Of Green Onion And Regular Onion Minced Seasoning (California Style In The Spice Asile)
  • 4.92 ml garlic granules


  1. Wisk together the sugar, oil, vinegar, and seasoning packets from the ramen noodles, dissolving throughly for the dressing.
  2. Mix together the almonds, noodles, slaw mix, and onions.
  3. Pour the dressing over the top of the slaw mixture.
  4. Refrigerate for at least 4-6 hours before serving.
  5. Serve!

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