Go Back

Ramen Noodle Salad

an updated version of a popular classic
Prep Time 10 mins
Course Salad
Cuisine American, Chinese
Servings 4


1 1/2 heads of romaine lettuce, washed and crisped

    1/2 English cucumber or regular cucumber

      1 package Ramen Noodle Soup {I used Soy flavor}

        1/4 cup vegetable oil

          3 Tablespoons rice vinegar

            1 Tablespoon white sugar

              salt and pepper to taste

                chopped roasted or glazed walnut pieces

                  2 green onions, chopped


                    Peel cucumber if desired, English cucumbers have a softer skin so peeling isn't necessary. Slice cucumber and cut into halves or quarters.  Tear or cut romaine into bite size pieces and put in a large salad bowl.  Top with cucumbers.

                      Remove noodles from package, saving seasoning packet.  Place noodles in a plastic bag and crush with a rolling pin to break noodles into smaller pieces.  Add to salad bowl.

                        Prepare dressing by stirring reserved Ramen Noodle seasoning packet into oil, vinegar and sugar.  Pour dressing over salad, toss lightly, and place in the refrigerator for several hours.  Stir occasionally if possible to soften the noodles.

                          Taste salad and add salt and pepper if desired.  Garnish salad with walnuts and green onions if desired, and serve.


                            Make this ahead of time so noodles will soften
                            Add mandarin oranges and use almonds instead of walnuts
                            Add cooked chicken or shrimp
                            Add pineapple chunks and use cashews