Asian Ramen Noodle Salad with Mandarin Oranges

View of ramen noodle salad in white / gray bowl surrounded by ingredients.

Asian Ramen Noodle Salad with Mandarin Oranges

This Asian Ramen Noodle Salad features toasted noodles, fresh vegetables, and a tangy homemade dressing to create a perfect crunchy salad for picnics, and barbecues.

Course Salad

Cuisine American

Keyword Citrus Ramen Noodle Salad, Ramen Noodle Salad

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 132kcal

Author Michele @ Flavor Mosaic

Ingredients

For The Salad

1 tablespoon vegetable oil
2 3-ounce packages ramen noodles crushed
1.5 cups sliced almonds
2 pounds cole slaw (tri-color)
8 ounces fresh snow peas sliced
1 red bell pepper sliced
1 yellow bell pepper sliced
15 ounces mandarin oranges drained well
8 ounces diced water chestnuts drained well
4 green onions sliced, green parts only
1/3 cup chopped fresh cilantro
sesame seeds for garnish optional

For The Dressing

1/2 cup vegetable oil
6 tablespoons granulated sugar
6 tablespoons lemon juice freshly squeezed
1/2 tablespoon toasted sesame oil
1 teaspoon salt
1/4 teaspoon black pepper
¼ teaspoon garlic powder

Instructions

In a large skillet over medium-low heat, add the oil once hot. Add the crushed noodles and almonds. Cook, often stirring, until toasted and lightly golden brown, about 8-10 minutes. Place on a plate to stop cooking and set aside.
1 tablespoon vegetable oil, 2 3-ounce packages ramen noodles, 1.5 cups sliced almonds
Make the dressing in a medium bowl, whisk together the oil, sugar, lemon juice, sesame oil, salt, pepper, and garlic powder.
1/2 cup vegetable oil, 6 tablespoons granulated sugar, 6 tablespoons lemon juice, 1/2 tablespoon toasted sesame oil, 1 teaspoon salt, 1/4 teaspoon black pepper, ¼ teaspoon garlic powder
In a large bowl, add the slaw, snow peas, bell peppers, mandarin oranges, water chestnuts, green onions, cilantro, and the noodle almond mixture.
2 pounds cole slaw, 8 ounces fresh snow peas, 1 red bell pepper, 1 yellow bell pepper, 15 ounces mandarin oranges, 8 ounces diced water chestnuts, 4 green onions, 1/3 cup chopped fresh cilantro
Add the dressing and toss to combine. Serve immediately with a sesame seed garnish if using.
sesame seeds for garnish

Video

Notes

Recipe Tips

If you are making this for a party, I suggest waiting to add the noodles and almonds right before serving. If not, they will become soggy from soaking up the dressing. However, I think it is still delicious when the noodles get soggy!
I like to crush the noodles so there are larger and smaller pieces and a variety of textures. But you can leave the pieces as big or small as you like.
This makes a large batch, but it is easy to make half a batch or even double it if needed.
The dressing is sweet and tangy and goes perfectly with all the ingredients. Overall the salad is a perfect balance of salty and sweet.
Use your favorite citrus juice in place of lemon juice in the dressing. However, it may not have the same tangy flavor.
If you want even more crunch, double the noodles and add one more tablespoon of oil when toasting.
Other additions include edamame, jalapenos, peas, napa cabbage, daikon radish, or fresh bean sprouts.
Keep leftovers in the fridge for up to 5 days.
If you know you aren’t going to eat it all at once, I suggest keeping the noodles and almonds separate from the salad and adding them to each portion. The toasted noodles can be kept at room temperature in a sealed container.
I do not suggest freezing.

Nutrition