This Asian Ramen Noodle Salad combines crisp romaine, fresh broccoli, and ripe tomatoes with toasted slivered almonds and crunchy broken Ramen noodles, all tossed in a balanced sweet-and-sour vinaigrette. Light, crunchy, and ready in about 15 minutes, it makes an excellent side or a simple main with added protein.
Why you’ll love this salad
This crunchy Asian Ramen Noodle Salad delivers a satisfying mix of textures and bright flavors. The combination of crisp romaine, tender broccoli florets, and firm Roma tomatoes is enhanced by browned Ramen pieces and toasted slivered almonds. The homemade dressing—made with oil, red wine vinegar, soy sauce, and a touch of sugar—ties everything together with a sweet-tangy-savory finish that keeps you coming back for seconds.
What makes this salad great
It’s fast and flexible. Toasting the slivered almonds and broken Ramen noodles in butter is a small step that adds major crunch and flavor—don’t skip it. The core ingredients are easy to find year-round, so this salad works for casual weeknights, barbecues, or summer gatherings.
Ingredients
Salad ingredients
- Romaine lettuce — dark, crisp leaves; less watery than iceberg
- Fresh broccoli — use fresh florets, chopped
- Roma tomatoes — firmer and lower in water
- Green onions — thinly sliced for a mild onion flavor (optional)
Toppings
- Ramen noodles — break into small pieces and toast for crunch (discard seasoning packet)
- Slivered almonds — toasted for extra texture
- Butter — melted, for toasting the noodles and almonds
Dressing
- Oil — neutral oil works well
- Red wine vinegar — adds tang
- Soy sauce — provides savory depth
- Sugar — balances the acidity
- Freshly ground black pepper — to taste
Easy directions
This salad is quick to assemble; most of the time is hands-off for toasting.
- Preheat the oven to 350°F. Break the Ramen noodles into small pieces, toss with slivered almonds and melted butter on a sheet pan, and toast 5–8 minutes until slightly browned. Let cool.
- Whisk or shake together oil, sugar, red wine vinegar, soy sauce, and black pepper in a small jar or bowl to make the dressing.
- Combine torn romaine, chopped broccoli, quartered Roma tomatoes, and sliced green onions in a large bowl. Add the cooled toasted noodles and almonds.
- Just before serving, drizzle ½ to 1 cup of dressing over the salad and toss to coat evenly. Adjust dressing amount to taste.
Make-ahead tips
Prepare the dressing 1–2 days ahead and refrigerate in a sealed jar. Toast the almonds and Ramen pieces in advance, cool completely, and store in an airtight container at room temperature. Assemble the salad only when ready to serve, or offer the dressing on the side to keep greens crisp longer.
Storing leftovers
If the salad has been dressed, it’s best eaten the same day. Stored separately, the undressed salad and dressing will keep in the refrigerator for up to one day; keep toasted toppings in a separate airtight container at room temperature. Use glass or BPA-free containers with tight lids for best results.
What to serve with this salad
The salad stands well on its own but pairs nicely with grilled or roasted proteins—salmon, chicken, or steak—or with simple mains like meatloaf. It also works as a crunchy side at picnics and potlucks.
If you enjoyed this recipe, please leave a comment to share your modifications or serving suggestions.
Recipe
Asian Ramen Noodle Salad
Crisp romaine, fresh broccoli, and Roma tomatoes tossed with toasted slivered almonds and broken Ramen noodles, finished with a sweet-tangy homemade dressing.
Equipment
- Sheet pan (for toasting)
- Small bowl or jar (for dressing)
- Measuring cups and spoons
- Large salad bowl
Ingredients
- 1 package Ramen noodles (discard seasoning packet)
- 1 cup slivered almonds (or walnuts/pecans)
- 3 Tablespoons butter, melted
- ½ cup oil
- ½ cup sugar
- ¼ cup red wine vinegar
- 3 Tablespoons soy sauce
- Freshly ground black pepper, to taste
- 1 head romaine lettuce, washed and torn
- 3 cups fresh broccoli florets, chopped (about 1 bunch)
- 2–3 Roma tomatoes, quartered
- 4 green onions, thinly sliced
Instructions
- Preheat oven to 350°F. Break Ramen into small pieces and place on a sheet pan with slivered almonds. Drizzle melted butter, toss to coat, and bake 5–8 minutes until lightly browned. Remove and cool.
- Whisk together oil, sugar, red wine vinegar, soy sauce, and black pepper in a small container.
- In a large salad bowl, combine torn romaine, chopped broccoli, quartered tomatoes, and sliced green onions. Add the cooled toasted noodles and almonds.
- Just before serving, drizzle ½ to 1 cup of dressing over the salad and toss well. Serve immediately.
Notes
Tip: Serve the dressing on the side if you plan to keep leftovers or want the greens extra crisp. Toasted toppings and the dressing can be made ahead—store toppings in an airtight container and dressing in the refrigerator.
Storage: Store undressed salad and dressing separately in airtight containers and consume within one day for best texture. Toasted toppings may be stored at room temperature.
Nutrition (approx.)
Serving: 1 | Calories: 649 kcal | Carbohydrates: 44 g | Protein: 12 g | Fat: 51 g
This recipe was originally published in 2019 and updated in 2022. Nutritional info is approximate and provided as a courtesy; results may vary depending on specific brands and portion sizes.