Delicious Vietnamese Ramen Salad for a Flavorful Lunch!
When was the last time you tried a dish that tickled your tastebuds and reminded you of distant lands? If you’re looking for something new to spice up your meal routine, I’ve got a Vietnamese Ramen Salad recipe that is sure to do just that.
This recipe combines Asian flavors and ingredients with the comfort of ramen noodles for a delicious noodle salad. It’s a perfect way to enjoy a crunchy, flavorful, and refreshing salad while still treating your taste buds to a delectable blend of spices and textures.
As someone who has grown up savoring the flavors of Vietnamese cuisine and freshly-made ramen dishes, I have combined both of these essential components into one dish that is sure to delight anyone who tries it.
So, grab a bowl, let’s get cooking!
Why You’ll Love This Recipe
Dear food lover,
You’ll love this Vietnamese Ramen Salad recipe because it’s a mouth-watering twist on a classic noodle salad. With its deep, flavorful dressing and crunchy-crave-worthy noodles, this dish is the perfect balance of sweet and savory flavors.
Let’s talk about ingredients for a moment because they are what makes this recipe truly special. The combination of soy sauce, rice wine vinegar, olive oil, and sesame oil offers rich, tangy flavors that come together beautifully in a simple Vietnamese dressing.
But the star ingredient of this dish is undoubtedly the Asian ramen noodles. These crispy strands add crunchiness to every bite, making it an addictive texture to enjoy.
Additionally, the recipe includes fresh curly-leaf parsley, green onions, green cabbage creating a perfectly balanced ensemble that is packed with freshness and texture.
And don’t forget the protein! Chicken or shrimp works equally well in this dish, ensuring it’s filling and satisfying meal that could be adjusted based on your personal preference.
In short, this ramen salad recipe offers everything: from near-perfect textures and vibrant taste to healthy greens and enough protein. If you’re looking for something easy-to-make yet insanely delicious with few fresh ingredients for lunch or dinner, this salad recipe is definitely going to be your new favorite.
Ingredient List
- 3 ounce packages of Asian ramen noodles
- 4 cups of Green cabbage, finely shredded
- ½ cup of Sliced almonds
- 2 cups of Cooked/ shredded chicken breast (use rotisserie chicken or cook chicken breast ahead of time)
- 1 cup of Fresh curly-leaf parsley or cilantro thightly packed, chopped
- 4 small green onions, sliced thinly
- 2 tablespoons of Sesame oil
- 3 tablespoons of Olive oil
- Salt and black pepper to taste
Dressing Ingredients
- 1 packet seasoning packet from the ramen noodle package
- ⅓ cup vegetable oil or olive oil
- ¼ cup rice vinegar
- ¼ cup soy sauce
- ¼ cup white sugar
Optional Ingredients for Variations
You can add any of these ingredients to the Vietnamese ramen salad to make it a more substantive meal:
- Vermicelli noodle (cooked according to packaging and chilled)
- Prawn salad with stir fry shrimp
- Vietnamese chicken noodle soup or slaw with crispy noodles on top!
- Mandarin oranges for some sweetness
- Dressing variation: 2 tbsp rice wine vinegar, 2 tsp fish sauce or sauce 2: tea spoon honey, tea spoon apple cider vinegar, 3 tablespoons canola oil
The Recipe How-To
Now, let’s dive into the how-to part of making this mouth-watering Vietnamese Ramen Salad. Make sure to follow the steps closely for the best result!
Ingredients
Dressing:
- Soy Sauce: 1/4 cup
- Rice Vinegar: 1/4 cup
- Vegetable oil: 1/4 cup
- Sesame oil: 2 tablespoons
- Sugar: 2 tablespoons
Salad:
- Asian Ramen Noodles: 2 packages (3 ounces each), discard seasoning packets
- Green Cabbage: 4 cups shredded
- Green Onions: 1/2 cup thinly sliced
Steps
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Fill a pot with water and bring it to a boil. Add ramen noodles to boiling water and cook for 2 minutes. Drain well and rinse under cold water.
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Heat a skillet over medium-low heat. Add sliced almonds and cook, stirring constantly until golden brown, about 3 minutes.
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In a small bowl, whisk together all of the dressing ingredients: soy sauce, rice vinegar, vegetable oil, sesame oil, and sugar; set aside.
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In a large mixing bowl, combine cooked ramen noodles, shredded cabbage, green onions, and crispy almond slices.
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Pour the dressing over the salad and toss everything together until well coated.
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You can enjoy it right away or cover it with plastic wrap and refrigerate until ready to serve.
Serving Tips
This Vietnamese Ramen Salad can be served as a main dish or as a side dish for any meal. You can add more protein such as grilled chicken or shrimp to make it a heartier meal.
Variations
For a twist on this recipe, you can try adding mandarin oranges or crunchy fried wontons on top for extra texture and flavor! Additionally, you can substitute the green cabbage with red cabbage or Napa cabbage.
With these simple steps, you can easily make an unforgettable Vietnamese Ramen Salad at home. Serve it and watch everyone fall in love with its crunchy texture and sweet flavors!
Substitutions and Variations
This recipe is incredibly versatile and can be adapted to your preferences or dietary needs. Here are some substitutions and variations you can try:
– Protein: This recipe calls for chicken, but you can use any protein you like such as beef, shrimp, tofu or edamame. You can also make a vegetarian version by omitting the protein altogether.
– Noodles: If you don’t have ramen noodles available, you can use any other type of noodle. Rice noodles, vermicelli noodles, or even spaghetti works well in this recipe.
– Vegetables: Any crunchy vegetable will work in this recipe. Try using shredded carrots, bell peppers, or cucumbers instead of cabbage. You can also add some heat by throwing in sliced jalapeños.
– Dressing: Some people prefer their dressing to be sweeter or tangier than others. Feel free to adjust the amount of sugar and vinegar in the dressing until it’s perfect for your taste buds.
– Garnish: Add sliced almonds for some crunch or mandarin oranges for a sweet burst of flavor.
By making some simple swaps, you can create your own personalized version of this Vietnamese Ramen Salad that suits your individual preferences. Don’t be afraid to experiment and have fun with it!
Serving and Pairing
Vietnamese Ramen Salad is a dish that can be served both as a main course or as a side dish. A perfect summer salad that’s light, refreshing and bursting with fresh Asian flavors. This salad pairs beautifully with grilled meats such as chicken, pork or beef. It’s also perfect alongside seafood such as prawn salad and shrimp stir fry.
This salad is versatile enough to be served on its own or it can be paired with other Vietnamese dishes like rice noodle and vermicelli noodle salads. The addition of mandarin oranges can add sweetness to this already flavorful cold noodle salad.
To make the most of the flavors of the dressing and pairings, it’s always best to serve the Vietnamese Ramen Salad chilled, but not cold. The chill helps to bring out the flavor of the dressing and gives the vegetables and noodles time to marinate.
For wine lovers, this dish pairs well with crisp white wines like Sauvignon Blanc or Pinot Grigio. The acidity in the wines cuts through the oiliness of the dressing while enhancing the flavors of the noodles and vegetables.
Overall, this Vietnamese Ramen Salad recipe is an excellent choice for those who want a refreshing meal that’s bursting with Asian flavors. Whether served as a main dish or as a side dish along with other Vietnamese cuisine favorites, this salad is sure to impress your taste buds and guests alike.
Make-Ahead, Storing and Reheating
This Vietnamese Ramen Salad Recipe can be made ahead of time, which makes it perfect for stress-free entertaining. Simply prepare the salad and store the dressing in a separate container until just before serving. You can cook and slice the chicken or shrimp beforehand, but wait to add it to the salad until ready to eat to maintain its crispy texture.
Storing this salad is easy. Place any leftovers in an airtight container in the refrigerator for up to two days. However, make sure to store any dressing separately, so as not to make the salad soggy. This flavorful salad is also great for meal prep. Place each section of the salad in separate containers and mix it all together at work or school.
When reheating this dish, it’s important to remember that it is a cold noodle salad, so heating anything will disrupt its intended flavor and texture. If you prefer this dish warm, try stir-frying diced chicken or shrimp and adding it to a warm vermicelli noodle or rice noodle slaw for something similar.
Overall, this salad is incredibly versatile, but it’s best served cold and fresh when possible. Just grab a pair of chopsticks or toss it into your favorite prawn salad or shrimp stir fry recipe for something new!
Tips for Perfect Results
To ensure that your Vietnamese ramen salad turns out perfectly every time, follow these helpful tips:
1. Cook the noodles and chicken separately: When making this salad, it’s best to cook the noodles and chicken separately. This ensures that both ingredients cook evenly and allows you to control their cooking times for the desired texture.
2. Rinse the noodles in cold water: Once your noodles have cooked, be sure to rinse them under cold water. This stops the cooking process and removes excess starch, preventing the noodles from sticking together.
3. Toast your almonds: Adding toasted almonds to your Vietnamese ramen salad can give it an extra touch of flavor and texture. Simply toast them in a dry skillet over medium heat until lightly browned, stirring often.
4. Don’t overdress the salad: It’s important not to overdress this salad. You want to add enough dressing to coat all of the ingredients but not so much that they become soggy. Start by adding half of the dressing and then gradually add more until you reach your desired level of flavor.
5. Use fresh ingredients: To get the best results, make sure to use fresh and high-quality ingredients. This will ensure that your Vietnamese ramen salad is flavorful and vibrant.
6. Experiment with different flavors: Feel free to experiment with different flavors when making this salad. For example, you can add sliced mandarin oranges or shrimp for a tasty and refreshing twist.
7. Let it marinate: For optimal flavor, let your Vietnamese ramen salad marinate in the refrigerator for at least 30 minutes before serving. This allows all of the flavors to meld together for a delicious result.
By following these tips, you’ll be able to create a flavorful and satisfying Vietnamese ramen salad every time.
Bottom Line
In conclusion, the Vietnamese Ramen Salad recipe is a must-try that will leave you and everyone else amazed. It’s the perfect combination of Asian-inspired flavors and crunchy textures that will satisfy even the pickiest eaters. With its simple ingredients and easy-to-follow instructions, this recipe is suitable for all levels of cooking expertise.
Be creative with the recipe by trying different variations, substitutions, or serving recommendations. You can even experiment with different dressings or add your twist to the salad to make it your own. Whether you’re serving it as a side dish or as a main course, this salad will undoubtedly become a new favorite in your recipe box.
Don’t wait any longer; head to your kitchen now and whip up this delicious Vietnamese Ramen Salad recipe with ease. Trust me, preparing this salad is worth it!
Vietnamese Ramen Salad Recipe
Ingredients
- 1/2 head green cabbage, finely chopped
- 4 green onions, finely chopped
- 1/2 bunch fresh curly-leaf parsley
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup olive oil or 1/2 cup vegetable oil
- 3 tablespoons white balsamic vinegar
- 1 (3 ounce) package chicken-flavored ramen noodles, uncooked
- 2 ounces slivered almonds
Instructions
- Combine cabbage, green onions, parsley and coarsly crumbled uncooked ramen noodles.
- Whisk together sugar, salt, black pepper, olive oil, vinegar and flavor packet from ramen noodle soup.
- Pour dressing over salad and toss to combine. Chill at least 2 hours (even better overnight) before serving.
- Add slivered almonds just before serving.