Copycat Takeout Asian Noodle Salad

Copycat Takeout Asian Noodle Salad


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This ramen copycat is the perfect dish to serve for dinner or as a side at your next get-together! An appealing combination of both flavors and textures--you have to try this noodle salad!

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Serving Size / Yield

10 servings


  • 1 16-oz. bag coleslaw mix
  • 2 3-oz. packages of ramen noodles, crumbled (discard flavor packets)
  • 1 C. slivered almonds
  • 1 C. edamame, shelled and cooked
  • 1/2 C. sliced scallions
  • 2 stalks celery, chopped
  • 2 red peppers, chopped
  • 2/3 C. vegetable oil
  • 1/3 C. honey
  • 1/3 C. rice wine vinegar
  • 2 tsp. soy sauce
  • 1/4 tsp. sesame oil
  • pinch of salt and black pepper

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Preheat your oven to 425°F. Evenly distribute crumbled ramen and almonds onto a baking sheet. Place in oven for five minutes. Remove, stir, and bake for an additional three minutes. In a medium bowl, combine vegetable oil, honey, vinegar, soy sauce, and sesame oil. Season vinaigrette with salt and pepper to taste. Pour remaining ingredients in a large bowl and combine with toasted ramen mixture. Drizzle with vinaigrette and toss to combine. Serve immediately or store, covered, in your refrigerator for three days.

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