Ramen Noodle Asian Salad RecipeRecipe posted in: Flex Meals & Snacks, Lunches & Dinners, Sides
Want to know the secret to adding extra texture, flavor and creativity to your healthy salad recipes? The answer may surprise you! But trust us, you won’t regret giving this tasty tip a try. Toasted ramen noodles are the perfect crunchy crouton alternative that can transform any salad into an exciting, Asian-inspired meal. Try it out with our easy Ramen Noodle Asian Salad recipe!
The key to making a tasty ramen noodle salad is toasting the ramen noodles before adding them to the bowl. Simply melt some light butter in a skillet and add in the ramen noodles. Be sure to break up the ramen into pieces before adding it to the pan. We also recommend using a whole grain ramen, such as Lotus Foods Rice Ramen.
In addition to the ramen noodles, we also decided to include some sliced almonds for nutty flavor, crunchy texture and of course some healthy fats and protein. Sauté the noodles and almonds over low heat, stirring frequently to prevent browning. Then add in shredded carrots along with some chopped scallions and cook for two more minutes.
Pour the ramen noodle mixture into a large salad serving bowl and add in chopped bok choy. Finally, you’ll drizzle on a sweet and salty homemade salad dressing made from a delicious blend of brown sugar, low sodium soy sauce, sesame oil and rice vinegar.
One serving of this simple side salad contains 213 calories. You can log it into your NuMi app journal as half of a SmartCarb, one PowerFuel, two Extras and one Vegetable. Feel free to add another PowerFuel if you’d like to make this side dish a full on meal. It would be super tasty with some cooked chicken or steak on top! Want to count this recipe as a full SmartCarb? You can add in some orange or clementine segments for a little more sweetness.
If you loved this tasty ramen noodle side salad recipe, you’ll love this Beef Ramen Noodle Stir Fry and Easy Homemade Ramen Noodle Bowl! >
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Calories per Serving: 213
On Nutrisystem, Count As: ½ SmartCarb, 1 PowerFuel, 2 Extras and 1 Vegetable
- 2 tsp. brown sugar
- 2 Tbsp. soy sauce, low sodium
- 1 Tbsp. sesame oil
- 2 Tbsp. rice vinegar
- 2 Tbsp. light butter
- ½ package or cake of dry whole grain ramen noodles (such as Lotus Foods Rice Ramen), no flavor packet, broken into pieces
- ½ cup sliced almonds
- ½ cup shredded carrots
- 2 scallions, chopped
- 4 cups bok choy, chopped
- In a small bowl, whisk together the dressing ingredients. Set aside.
- Heat butter in a pan over medium heat. Once melted, reduce heat to low. Add ramen noodles and almonds. Sauté until toasted, stirring frequently to prevent burning.
- Add carrots and scallions to pan and cook for 2 more minutes.
- In a large bowl, combine bok choy with the ramen noodle mixture. Drizzle the dressing on top and toss until combined.