Ramen Noodle Salad Tips
What else can I make with ramen noodles?
Ramen noodles are a versatile ingredient. Add them to your favorite soups, use cooked ramen noodles in stir frys and use crunchy ramen noodles as a topping in salads. For more ideas, check out these great ramen noodle recipes
What else can I add to this recipe?
You can easily make this into a main dish salad
by adding shredded or cubed chicken or pork. This recipe uses chicken-flavored ramen, but you could also use shrimp-flavored ramen and toss in cooked shrimp. For a healthy crunch, add fruit such as diced apples, halved grapes or mandarin slices, or top the salad with crushed peanuts or cashews. Finally, you could use broccoli slaw instead of coleslaw, and you can add spice with some hot pepper flakes. Keep in mind that if you add a lot of ingredients, you may want to double the dressing.
Is this ramen noodle salad good as leftovers?
This salad isn’t ideal for leftovers because the dressing will soak into the noodles over time and soften them. However, there's a workaround: Serve the noodles on the side and mix them into individual servings, and then store the leftover salad and noodles separately.Research contributed by Hazel Wheaton, Taste of Home Books Editor
Test Kitchen Tips The term coleslaw is derived from the Dutch word koolsla, literally translated as cabbage salad. The term has evolved to refer to many types of crunchy, shredded-vegetable salads that hold up well after being dressed. Common olive oil works better for cooking at high heat than virgin or extra-virgin oil. These higher grades have ideal flavor for cold foods, but they smoke at lower temperatures. Check out 24 of the tastiest recipes to make with ramen noodles.
3/4 cup: 189 calories, 13g fat (2g saturated fat), 0 cholesterol, 250mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 4g protein.