Monday, October 31, 2011

Crunchy Asian Noodle Salad

Perfect Pairing:  Jelly jar

I think most people are familiar with the classic Napa cabbage salad with ramen noodles.  I am a fan of that salad but this Crunchy Asian Noodle Salad one-upped the traditional version.  It uses a Suddenly Salad pasta mix and incorporates fresh veggies, cilantro, green onions and mandarin oranges.  The dressing has lots of flavor from the ramen and pasta seasoning packets.  This is a great salad for a potluck or big group.  The picture below was a double batch I made for a group of 30 people.  I usually add the dressing at the last moment so everything stays crunchy.  I also keep the noodle/almond mixture on the side and let people add that to their plates.  I have also made this for a main dish and added grilled, sliced chicken on top.
The Perfect Pairing for this recipe is an empty jelly jar.  Whenever I finish a jar of jelly I always clean out the jar and keep it around for homemade dressings.  Combine everything in the jar and give it a good shake.  It is great to take with you because the screw on top is leak-proof.
Crunchy Asian Noodle Salad
Adapted by Lindsay at Perfecting the Pairing from Cutting Edge of Ordinary

·         1 box Betty Crocker Suddenly Salad, classic
·         1, 3 oz, package Oriental flavored Ramen, noodles crushed
·         3 Tb sugar
·         3 Tb vegetable oil
·         2 Tb apple cider vinegar
·         1 Tb soy sauce
·         2, 12 oz, bags broccoli slaw
·         2 cups sugar snap peas or snow peas, chopped in half
·         2, 15 oz, cans mandarin oranges, drained with juice reserved
·         1 bunch of green onions, sliced
·         1 small bunch of cilantro, chopped
·         ¼ cup sliced almonds, toasted
·         ¼ cup sunflower seeds, optional
Preheat the oven to 350 degrees F.  Combine the crushed Ramen noodles, almonds and sunflower seeds (if using) on a baking tray and toast for about 8 minutes until lightly golden, set aside. 
Cook pasta according to package instructions in boiling water, drain and rinse with cold water.  Meanwhile in a jelly jar combine the seasoning packets from the pasta salad and soup mix, add the sugar, oil, vinegar and soy sauce.  Add 2-4 Tb of the reserved mandarin orange juice.  Taste for seasoning and adjust with more vinegar, juice and soy sauce, if necessary.
Combine the pasta with the broccoli slaw, snow/snap peas, oranges, green onions and cilantro.  Toss gently to combine.  When you are ready to serve toss everything with the salad dressing.   Serve the toasted almonds, noodles and seeds.


  1. Just thought you should know I'm making this tonight. Thanks for the recipe!

  2. Kim, you are going to love it! I can't wait to hear what you think.

  3. Super yummy! I esp. loved the dressing and ramen-nut mixture. So good! I had to use cabbage instead of the broccoli slaw cause I couldnt find it. So yummy! Thanks again for the recipe.

  4. Thank you for the recipe. I love asian noodles. In fact I am a regular customer of Asian Noodle house. I love the Tokyo Ramen!

    1. Let me know if you make it! I hope you love it.

  5. I am definitely going to try this!!!

    1. Thanks for the comment! It is a great, easy recipe with lots of flavor. Let me know if you like it!


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