Skip to Content

Chinese Noodle Salad

Categories Dairy free, Easy Recipes, Main Course, Salad, Side Dish

My mother in law is the first person to introduce me to this salad. It’s sweet, tangy, crunchy and delicious. This is my take on the recipe. My daughter recently requested this for her birthday dinner because she loves it! So I of course made it for her and she was thrilled!

This salad will last in the refrigerator for a few days but if you want to keep the noodles crunchy I would suggest keeping them out until you are ready to eat them. So having them on the side as a add in, if you are anticipating leftovers.

What you need to make Chinese noodle salad:

serves 6

  • 1 medium to large Napa cabbage
  • 6 green onions – diced
  • 2 packages ramen noodles – roughly broken
  • 1 tablespoon sesame oil
  • 1 cup slivered almonds
  • For the dressing:
  • 1 tablespoon sesame oil
  • 1/2 cup vinegar
  • 3/4 cup sugar
  • 1/4 cup soy sauce
  • 1/3 cup oil

Instructions

  1. Rinse and dice Napa cabbage and green onions. Chill in the refrigerator.
  2. In a small sauce pan, combine sesame oil, vinegar, sugar and soy sauce and bring to a boil.
  3. Boil for 2 minutes.
  4. Remove from heat and whisk in the oil. Set aside.
  5. In a pan, toast the ramen noodle pieces with the slivered almonds and sesame oil. Be watchful so they do not burn.
  6. Once noodles and almonds are cooled, toss them into the napa and green onion mixture.
  7. Whisk together the dressing again and add as much as you would like to the salad.
  8. Stir well and serve.
Print Recipe
No ratings yet

Chinese Noodle Salad

Lots of flavor and great textures in this salad!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Lunch, Main Dish, Salad, Side Dish
Cuisine: Asian, Dinner, noodles, Salad, Salad Dressing, Side dish
Keyword: Dinner, Easy Recipes, Salad, side dish, Weekend Dinner, Weeknight Dinner
Servings: 6 people

Ingredients

  • 1 medium to large napa cabbage
  • 6 Green Onions - diced 
  • 2 packages ramen noodles - roughly broken
  • 1 tablespoon Sesame Oil
  • 1 cup Slivered Almonds
  • For the dressing:
  • 1 tablespoon Sesame Oil
  • 1/2 cup Vinegar
  • 3/4 cup Sugar
  • 1/4 cup soy sauce
  • 1/3 cup oil

Instructions

  • Rinse and dice Napa cabbage and green onions. Chill in the refrigerator.
  • In a small sauce pan, combine sesame oil, vinegar, sugar and soy sauce and bring to a boil.
  • Boil for 2 minutes.
  • Remove from heat and whisk in the oil. Set aside.
  • In a pan, toast the ramen noodle pieces with the slivered almonds and sesame oil. Be watchful so they do not burn.
  • Once noodles and almonds are cooled, toss them into the napa and green onion mixture.
  • Whisk together the dressing again and add as much as you would like to the salad.
  • Stir well and serve.