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4.75 from 4 votes

Crunchy Thai Ramen Noodle Salad

Full of bright colors, textures, and flavor, this is a Thai-inspired twist on the potluck favorite crunchy ramen noodle salad. Serve it at your next summer gathering, but be sure to grab some first - it will go fast!
To adjust the servings in this recipe, click on the number next to servings.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salad
Cuisine: Thai
Keyword: bbq side dish, easy salad, easy side dish, potluck recipe, ramen, summer
Servings: 8
Author: Jess Smith via Inquiring Chef
Cost: $6.00

Equipment

  • Knife
  • Cutting Board
  • Half Sheet Pan
  • Mixing Bowl

Ingredients

Ramen Noodle Salad

  • 2 3-ounce packages Dried Instant Ramen Noodles
  • 1 14-ounce bag Coleslaw Mix (I like to use a version that includes shredded carrots; can sub shredded cabbage)
  • 1 Red Bell Pepper, very thinly sliced
  • 1 Mango, very thinly sliced
  • 1 cup Shelled Edamame (sub diced cucumbers)
  • 1/4 cup thinly sliced Green Onions
  • 2 Tablespoons chopped Fresh Cilantro (optional)
  • 1/2 cup Roasted Peanuts or Roasted Cashews, roughly chopped

Sweet and Spicy Thai Vinaigrette

Instructions

  • Preheat oven to 350°F / 177°C.
  • With ramen noodles still in the package, smash them apart into little pieces. (I find it easier to break these apart while they’re still in the bags and use any type of can or rolling pin to break them.)
  • Spread crumbled noodles out on a sheet pan (discard the seasoning packet that came with them), breaking apart any remaining large pieces with your hands.
  • Transfer noodles to the oven. Bake, shaking the pan every few minutes, until lightly toasted and golden brown, 8 to 12 minutes total.
  • Combine all vinaigrette ingredients in a large bowl and whisk well.
  • Add salad ingredients on top, including toasted ramen noodles and toss well.
  • You can refrigerate the salad for up to two hours. Toss well and serve cold.

Notes

Optional Additions - This salad is also great with avocado and / or edamame. You can add up to about 1 cup of additional ingredients without the need to adjust the vinaigrette amounts. 

Nutrition

Calories: 124kcal | Carbohydrates: 14g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 340mg | Potassium: 227mg | Fiber: 2g | Sugar: 9g | Vitamin A: 784IU | Vitamin C: 30mg | Calcium: 24mg | Iron: 1mg