Ramen Noodle Salad Recipe
Ramen Noodle Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
With added crunch from ramen noodles and sunflower seeds, plus a sweet, glossy dressing, this lively salad is a definite crowd pleaser! —Beverly Sprague, Baltimore, Maryland
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 cup sugar
  • 1/2 cup canola oil
  • 1/4 cup cider vinegar
  • 1-1/2 teaspoons soy sauce
  • 1/4 teaspoon salt
  • 2 packages (3 ounces each) ramen noodles
  • 2 tablespoons butter
  • 1 bunch romaine, torn (7 cups)
  • 1 bunch broccoli, cut into florets (4 cups)
  • 6 green onions, chopped
  • 1/2 cup sunflower kernels

Directions

Whisk together first five ingredients. Refrigerate, covered, until serving.
Discard seasoning packet from noodles or save for another use. Break noodles into small pieces. In a large skillet, heat butter over medium-high heat. Add noodles; saute until golden brown.
Combine romaine, broccoli, onions, sunflower kernels and noodles. Just before serving, whisk dressing and pour over salad; toss to coat. Yield: 16 servings.
Originally published as Ramen Noodle Salad in Taste of Home Christmas Annual Annual 2017, p113

Nutritional Facts

3/4 cup: 189 calories, 13g fat (3g saturated fat), 4mg cholesterol, 144mg sodium, 17g carbohydrate (7g sugars, 2g fiber), 4g protein.

  • 1/2 cup sugar
  • 1/2 cup canola oil
  • 1/4 cup cider vinegar
  • 1-1/2 teaspoons soy sauce
  • 1/4 teaspoon salt
  • 2 packages (3 ounces each) ramen noodles
  • 2 tablespoons butter
  • 1 bunch romaine, torn (7 cups)
  • 1 bunch broccoli, cut into florets (4 cups)
  • 6 green onions, chopped
  • 1/2 cup sunflower kernels
  1. Whisk together first five ingredients. Refrigerate, covered, until serving.
  2. Discard seasoning packet from noodles or save for another use. Break noodles into small pieces. In a large skillet, heat butter over medium-high heat. Add noodles; saute until golden brown.
  3. Combine romaine, broccoli, onions, sunflower kernels and noodles. Just before serving, whisk dressing and pour over salad; toss to coat. Yield: 16 servings.
Originally published as Ramen Noodle Salad in Taste of Home Christmas Annual Annual 2017, p113

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