Crunchy Asian Noodle Salad

A bright, crunchy, sesame-soy dressed noodle salad loaded with crisp veg and toasted nuts, perfect as a fast lunch or a crowd-pleasing side.

Ingredients

• 250g (9 oz) dried ramen noodles (seasoning packets discarded)
• 4 cups (loosely packed) shredded green cabbage
• 1 1/2 cups shredded carrots
• 1 red bell pepper, thinly sliced
• 4 scallions (green onions), thinly sliced
• 1/2 cup chopped cilantro (optional but excellent)
• 1/2 cup sliced almonds
• 2 tbsp sesame seeds (white or black)
• 1/4 cup soy sauce
• 3 tbsp rice vinegar (or white vinegar)
• 2 tbsp sesame oil
• 2 tbsp neutral oil (canola/vegetable)
• 2 tbsp honey (or brown sugar)
• 1 tbsp freshly grated ginger (or 1 tsp ground ginger)
• 2 garlic cloves, finely grated/minced
• 1/2 tsp black pepper
• Pinch of salt (only if needed—taste first)

Method

• 1

  Step 1: Toast the crunch

  Heat a dry skillet over medium heat. Add almonds and toast, stirring often, until lightly golden and fragrant, 3–4 minutes. Add sesame seeds and toast 30–60 seconds more (they’ll start to pop). Tip onto a plate to cool (prevents over-toasting).

• 2

  Step 2: Cook the noodles (quick + springy)

  Bring a medium pot of water to a boil. Add ramen and cook for **2 minutes** (slightly under is ideal; they soften more as they sit). Drain, rinse well under cold water until fully cool, then shake off excess water thoroughly.

• 3

  Step 3: Make the dressing

  In a jar or bowl, combine soy sauce, vinegar, sesame oil, neutral oil, honey, ginger, garlic, and pepper. Shake/whisk until glossy and well combined. Taste: it should be punchy-salty-sweet; adjust with a touch more honey or vinegar if needed.

• 4

  Step 4: Combine the salad

  In a large bowl, add cabbage, carrots, bell pepper, scallions, and cilantro. Add cooled noodles and use tongs to gently toss and separate strands.

• 5

  Step 5: Dress and finish

  Pour over about **3/4 of the dressing** and toss thoroughly, lifting from the bottom so everything gets coated. Add toasted almonds and sesame seeds, toss once more, then add remaining dressing if you want it saucier.

• 6

  Step 6: Serve (best texture)

  Serve immediately for maximum crunch, or let it sit **10 minutes** so the flavors meld while the cabbage stays crisp.

Tips

• **Noodle tip:** Rinse ramen very well to stop cooking and prevent gumminess; draining thoroughly keeps the dressing from getting watery.
• **Extra crunch:** Add a handful of crushed dry ramen on top right before serving (only if you love ultra-crunch).
• **Make-ahead:** Mix veg + noodles up to 1 day ahead and keep refrigerated; store dressing separately. Toss together just before serving, then add nuts/seeds last.
• **Protein add-on (pantry-friendly):** If you have it, top with shredded rotisserie chicken, cooked shrimp, or edamame—keep the base recipe the same.
• **Serving ideas:** Great alongside grilled meats, dumplings, or as a potluck side; also works as a stand-alone lunch.

Nutrition (per serving, estimate)