Crunchy Ramen Noodle Salad

Crispy fish fillets go PERFECTLY with this crunchy ramen noodle salad made with mandarin oranges, chow mien noodles and slivered almonds!

This post is sponsored by High Liner Canada. All thoughts and opinions expressed in this post are my own. Thank you for supporting the brands that make Love In My Oven possible!

You know, I make a lot of good things. That being said, there’s only a handful of things from the blog that I make ALL OF THE TIME!! And by all of the time, I mean a few times a week. As in, Etienne gives me the side eye when I plop this down on the table again and says “you really like this cabbage salad hey…”!! Ha! 

GUYS! I love this salad. I’m not even joking, we’ve been eating it a ton! It’s so easy to put together, has so much flavor, and (knock on wood) the kids love it too!

So, when High Liner Canada asked me to create something to go on the side with their English style fish fillets, I thought, what better than a zippy little salad with crunch? Since these extra-crispy fillets cook up in 20 minutes, you will definitely want something to go along with it that will take just as little time. And you know all I love my quick & easy!

What do you put in a crunchy ramen noodle salad?

Since making this salad again and again, I’ve been keeping a stockpile of instant ramen noodle packages in my pantry; now, this isn’t something I would normally buy, but trust me when I say that these noodles add just the perfect crunch in a cabbage salad! You can buy any flavor but since I throw in a bit of the seasoning packet, I usually stick to the original, chicken or vegetable flavors.

Along with the ramen noodles, you’ll need:

• cabbage (I used both purple and green)
• shredded carrots
• mandarin oranges
• green onions
• slivered almonds
• bell pepper
• cilantro
• show mien noodles
• sesame seeds

Feel free to play around a bit and swap the almonds for a different nut, or leave out any of the items you don’t care for. I mean, other than the cabbage and ramen noodles!

What do you put in the dressing for an Asian ramen salad?

As this salad is easy, so is the dressing! No food processor or blender required. I usually put all of the ingredients for the dressing into a medium-sized mason jar and shake it all up, or use a small glass measuring cup to whisk everything together before tossing it all over the salad. The dressing ingredients include:

• oil (I use avocado oil)
• rice vinegar
• soy sauce
• honey
• freshly grated ginger
• minced garlic
• sesame oil

I also something throw in a bit of the seasoning packet from the ramen noodle packet. It definitely adds a ton of flavor, but the dressing is good without it too! If you do use the packet, reduce the soy sauce by 1 tablespoon.

What do you serve with the crunchy ramen noodle salad?

Honestly, this salad really does go SO well with crispy fish fillets! It’s a terrific combo. Plus you really can’t beat the time factor. I can have the salad and fish on the table in 20 minutes!

I like to serve the fish and salad with a bit of mayo for dipping, too. Trust me on this one!

Ok, so it’s Wednesday. That means you have at LEAST 2 busy weeknights ahead of you, right? So, run – DON’T WALK  – to the grocery store and get everything you need for this crunchy ramen noodle salad! And don’t forget to pick up some crispy English style fish fillets while you’re at it.

Happy crunching!

I’ve got some other side salad recipes I think you might like, including:

• healthy cabbage salad
• grilled romaine Caesar salad
• simple kale salad

Crunchy Ramen Noodle Salad

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5 from 12 reviews

• Author: Katherine | Love In My Oven
• Total Time: 30 minutes
• Yield: 3-4 servings 1x

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Description

Crispy fish fillets go PERFECTLY with this crunchy ramen noodle salad made with mandarin oranges, chow mien noodles and slivered almonds! 

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Ingredients

Scale 1x2x3x

• High Liner English Style Fillets (1 box)

Crunchy Ramen Noodle Salad

• 2 cups shredded purple cabbage
• 2 cups shredded green cabbage
• 1 cup shredded carrot (~2)
• ½ bell pepper, chopped
• 1 package ramen noodles, broken into pieces*
• 1 cup chow mein noodles
• 2 mandarin oranges, peeled and broken into pieces
• ¼ cup green onions, finely diced (~2-3)
• ½ cup slivered almonds
• 2 tbsp sesame seeds

Dressing

• ½ cup avocado oil
• 2 tbsp rice wine vinegar
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tsp sesame oil
• optional: ½ package ramen noodle seasoning package**

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Instructions

1. Preheat the oven to 450 F and place the English style fillets in a single layer on a baking sheet.
2. While the fish is baking in the oven, combine all of the salad ingredients together in a large salad bowl. In a measuring cup, whisk together the dressing ingredients and pour all over the salad. Toss everything together. Serve immediately with the cooked fish.

Leftover salad can be stored in the fridge, in an airtight container, for up to 1 day. It will begin to get soggy after 1 day, so if you are prepping a large amount in advance, consider adding the dressing just before eating.

Notes

*If you plan to use some of the seasoning package in the dressing, consider the flavor of noodle before you buy it. I usually stick to chicken, veggie or plain.

**If you do decide to use the 1/2 package of the seasoning (recommended) I would reduce the soy sauce by 1 tablespoon or the dressing may be too salty!

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: salads
• Method: oven-bake
• Cuisine: Asian

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