Ramen Noodle Slaw Recipe

Name: Ramen Noodle Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (3-oz.) pkgs. ramen noodle soup; 1 Tbs. vegetable oil; 1/4 cup slivered almonds; 4 cups shredded savoy cabbage, about 12 medium; 1 ½ cups grated carrots (about 3); 1 small red bell pepper, cut into thin strips (1 cup); ⅓ cup coarsely chopped cilantro; 3 Tbs. red miso; 2 Tbs. boiling water; ⅓ cup orange juice; 2 Tbs. rice vinegar; 2 Tbs. vegetable oil; 4 tsp. sugar; 1 Tbs. low-sodium soy sauce; 1 Tbs. coarsely chopped fresh ginger; 1 medium clove garlic, minced

Servings: persons

2 (3-oz.) pkgs. ramen noodle soup
1 Tbs. vegetable oil
1/4 cup slivered almonds
4 cups shredded savoy cabbage, about 12 medium
1 ½ cups grated carrots (about 3)
1 small red bell pepper, cut into thin strips (1 cup)
⅓ cup coarsely chopped cilantro
3 Tbs. red miso
2 Tbs. boiling water
⅓ cup orange juice
2 Tbs. rice vinegar
2 Tbs. vegetable oil
4 tsp. sugar
1 Tbs. low-sodium soy sauce
1 Tbs. coarsely chopped fresh ginger
1 medium clove garlic, minced

1
Make dressing: In small bowl, combine miso and boiling water and whisk until smooth.
2
Transfer to blender or food processor.
3
Add remaining dressing ingredients and process until blended.
4
Set aside.
5
(Dressing can be made up to 4 days ahead and refrigerated.)
6
Discard ramen noodle seasoning packet or reserve for another use.
7
Crumble noodles into large bowl.
8
In large nonstick skillet, heat 1 tablespoon vegetable oil over medium-low heat.
9
Add noodles and cook, stirring often, until light golden, 2 to 4 minutes.
10
Transfer noodles to shallow serving bowl; let cool.
11
In same skillet, toast almonds, stirring often, until lightly golden, 2 to 3 minutes.
12
Let cool, then coarsely chop.
13
Add cabbage, carrots and bell pepper to bowl with toasted noodles.
14
Stir reserved dressing, add to noodles and toss to coat.
15
Sprinkle with cilantro and almonds and serve right away.

1304

kcal

Calories

130

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 (3-oz.) pkgs. ramen noodle soup, 1 Tbs. vegetable oil, 1/4 cup slivered almonds, 4 cups shredded savoy cabbage, about 12 medium, and more.

Yes, Ramen Noodle Slaw falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ramen Noodle Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions