Crunchy Ramen Noodle Salad - Make Ahead

Total Time
Prep 30 mins
Cook 10 mins

This makes a great meatless meal, a lovely luncheon or dinner salad when topped with a grilled & sliced chicken breast. I tend to like a tangier dressing so I use less oil than vinegar. Feel free to adjust to your taste. The amount of added veggies, fruits & nuts can be increased as well. I recently discovered that by adding sugar snap peas & seedless cucumbers it has a more "Asian" flair to it. Enjoy! This can be made a day ahead and tossed with the dressing before serving. Prep time does not included grilling chicken breast or shrimp. If serving as a side salad, this will serve up 8-10+.

Ingredients Nutrition


  1. Mix all veggies, nuts and fruits together.
  2. Break up DRY noodles (**do not boil) and add to veggie mix before serving.
  3. Make dressing. Whisk together all the ingredients listed, until sugar dissolves. Set aside if making ahead.
  4. At this point you can refrigerate overnight.
  5. Toss with dressing, serve and top with chicken or shrimp, if desired.
Most Helpful

I tripled this recipe for our pool party and our guests loved it. I substituted one bag of Broccoli Slaw for one bag of coleslaw to add color and texture. To keep the toasted Ramen noodles crunchy, I added them at the last minute before serving. So glad we had some leftover for my lunch! Great recipe!

TexasGal #2 June 03, 2011

This was a very tasty salad! I didn't have the sugar snap peas, but I did add the cucumbers. Great flavor. I will make it again. Thank you for posting this lovely recipe.

JOY1998 January 24, 2011

Fabulous salad! Served it today at dinner party and each of the guests asked me for the receipe. Beautiful flavours and very eye appealing. As it was served as a side dish I did not include the chicken and it still tasted fantastic.

zeh ani December 20, 2008