Crunchy Asian Ramen Noodle Salad

A delicious, colourful Asian-inspired salad loaded with crispy ramen noodles, crunchy cabbage, fresh carrots, spring onions, toasted almonds and sesame seeds, all tossed in a sweet, tangy and savoury homemade Asian dressing.

This salad is perfect for lunch, dinner, BBQs, potlucks, family gatherings or as a refreshing side dish. The best part? The combination of crunchy noodles and the irresistible sesame-soy dressing!

1. Ingredients

For the salad

• 2 packets (approximately 140–160 g) instant ramen noodles, seasoning packets discarded

• 3 cups green cabbage, finely shredded

• 2 cups purple cabbage, finely shredded

• 1 large carrot, julienned or grated

• 1 red bell pepper, thinly sliced

• ½ cup spring onions, finely chopped

• ½ cup fresh coriander, chopped (optional)

• ½ cup roasted almonds, roughly chopped

• ¼ cup sunflower seeds

• 2 tablespoons sesame seeds

• ½ cup crispy chow mein noodles (optional)

For the crunchy ramen noodles

• 2 tablespoons butter

• 1 tablespoon olive oil

• 2 packets instant ramen noodles, broken into small pieces

• ½ cup sliced almonds

• 1 tablespoon sesame seeds

Note: The ramen noodles used here are separate from the salad noodles if you want extra crunch. You can also use the same noodles and prepare them all together.

2. Homemade Asian Sesame Dressing

This dressing gives the salad its signature sweet, tangy, salty and nutty flavour.

• ¼ cup vegetable oil or light olive oil

• 3 tablespoons rice vinegar

• 2 tablespoons soy sauce

• 2 tablespoons honey

• 1 tablespoon brown sugar

• 1 tablespoon sesame oil

• 1 tablespoon fresh lemon juice

• 1 teaspoon Dijon mustard

• 1 garlic clove, finely minced

• ½ teaspoon freshly grated ginger

• ½ teaspoon black pepper

• ¼ teaspoon chilli flakes (optional)

Optional: Add 1 teaspoon sweet chilli sauce for a little extra sweetness and mild heat.

3. How to Prepare the Crunchy Ramen Noodles

1. Remove the ramen noodles from their packets and discard the seasoning sachets.

2. Break the noodles into small bite-sized pieces using your hands.

3. Heat butter and olive oil in a large frying pan over medium-low heat.

4. Add the broken ramen noodles and sliced almonds.

5. Stir continuously for approximately 4–6 minutes until the noodles become golden brown and crispy.

6. Add sesame seeds during the last minute of cooking.

7. Stir gently so everything toasts evenly.

8. Remove from the heat and spread the mixture onto a plate or baking tray.

9. Allow it to cool completely.

Important: Keep the noodles uncovered while cooling so they remain crispy.

4. How to Make the Asian Sesame Dressing

1. Take a small mixing bowl or glass jar.

2. Add vegetable oil, rice vinegar and soy sauce.

3. Add honey and brown sugar.

4. Pour in sesame oil and fresh lemon juice.

5. Add Dijon mustard, minced garlic and grated ginger.

6. Season with black pepper and chilli flakes.

7. Whisk everything together until the sugar dissolves and the dressing becomes smooth and well combined.

If using a jar, close the lid tightly and shake vigorously for 20–30 seconds.

Taste and adjust:

• Too tangy? Add a little more honey.

• Too sweet? Add a splash of rice vinegar.

• Too salty? Add a little more oil and lemon juice.

• Want more Asian flavour? Add a few extra drops of sesame oil.

Set aside.

5. Prepare the Fresh Vegetables

1. Remove any damaged outer leaves from the cabbage.

2. Wash and thoroughly dry both green and purple cabbage.

3. Slice the cabbage into very thin strips.

4. Peel and julienne the carrot.

5. Wash and thinly slice the red bell pepper.

6. Finely chop the spring onions.

7. Chop the fresh coriander if using.

8. Prepare the roasted almonds and sunflower seeds.

Make sure the vegetables are dry before assembling the salad. Excess water can dilute the dressing and make the salad less crunchy.

6. Assemble the Salad

1. Take a large serving bowl.

2. Add shredded green cabbage.

3. Add shredded purple cabbage.

4. Add julienned carrots.

5. Add sliced red bell peppers.

6. Add chopped spring onions and coriander.

7. Sprinkle in sunflower seeds.

8. Add half of the toasted almonds.

9. Pour approximately two-thirds of the prepared Asian sesame dressing over the vegetables.

10. Toss gently until all the vegetables are lightly coated.

11. Add the cooled crispy ramen noodles.

12. Add the remaining toasted almonds and sesame seeds.

13. Pour over the remaining dressing according to your taste.

14. Toss gently one final time.

Your crunchy Asian ramen noodle salad is ready to serve!

7. Tips for the Perfect Crunch

• Don’t add noodles too early: Add crispy ramen just before serving to prevent them from becoming soggy.

• Dry your vegetables: Moisture makes the salad lose its crunch.

• Toast carefully: Cook ramen noodles on medium-low heat to avoid burning.

• Balance the dressing: Taste it before pouring over the salad.

• Chill the vegetables: Cold cabbage and carrots make the salad extra refreshing.

• Don’t overdress: Start with two-thirds of the dressing and add more as needed.

8. Delicious Variations

You can easily customise this salad according to your taste.

9. Make-Ahead & Storage Instructions

Preparing ahead:

• Shred all vegetables up to 1 day in advance.

• Prepare the dressing up to 4–5 days ahead and refrigerate in an airtight jar.

• Toast the ramen noodles, almonds and sesame seeds ahead of time.

• Store the crunchy topping separately in an airtight container at room temperature.

Storing leftovers:

• Dressed salad is best enjoyed immediately.

• Refrigerate leftovers in an airtight container and consume within 1–2 days.

• The noodles will soften after mixing with the dressing.

• Keep the crunchy topping separate if you want to preserve its texture.

10. Serving Suggestions

Serve this delicious salad alongside:

• Grilled honey garlic chicken

• Asian-style crispy chicken

• Vegetable spring rolls

• Chicken fried rice

• Teriyaki chicken

• Grilled fish

• Asian stir-fried vegetables

11. Recipe Details

12. Chef’s Special Secret ❤️

For the most delicious restaurant-style flavour, prepare the dressing at least 20–30 minutes before assembling the salad. This allows the garlic, ginger, sesame oil and soy sauce flavours to blend beautifully.

My biggest tip: Keep the crispy ramen topping separate until the very last moment. Toss it into the salad just before serving.

That way, every bite has fresh crunchy cabbage, sweet carrots, nutty sesame seeds, toasted almonds and crispy ramen noodles coated in that irresistible Asian sesame dressing!

Enjoy your homemade Crunchy Asian Ramen Noodle Salad! ❤️