Pioneer Woman Ramen Noodle Salad

Pioneer Woman Ramen Noodle Salad is a crunchy, savory, and addictive side dish that has become a potluck staple. Ree Drummond transforms simple packets of instant ramen (without the seasoning) into a toasted, nutty crunch element that pairs perfectly with crisp coleslaw mix and shredded chicken. The salad is tossed in a sweet and tangy Asian-inspired dressing made with soy sauce, ginger, and sesame oil. It’s a texture lover’s dream: crunchy noodles, crisp cabbage, and tender chicken all in one bite.

Try more Recipes:

• Pioneer Woman Tortellini Pasta Salad Recipe
• Pioneer Woman Tuna Salad Recipe
• Pioneer Woman Tomato Watermelon Salad

💛Why You Will Love This Ramen Noodle Salad Recipe:

• The Crunch Factor: The dry ramen noodles are toasted in butter before being added, creating a nutty, crispy texture that stays crunchy even with dressing.
• No-Cook Pasta: You don’t boil the noodles! Toasting them dry saves time and prevents sogginess.
• Perfect Balance: The dressing is the ideal mix of sweet (sugar), salty (soy sauce), and tangy (vinegar).
• Versatile: It works as a light main course (thanks to the chicken) or a crowd-pleasing side dish for BBQs.
• Budget Friendly: The base ingredients are inexpensive cabbage and instant noodle packets.

🍜 Pioneer Woman Ramen Noodle Salad Ingredients

The Salad Base

• 2 packages (3 oz each) instant ramen noodles (discard the flavor packets)
• 1 stick (1/2 cup) salted butter
• 1/2 cup sliced almonds (blanched or slivered)
• 1 bag (16 oz) coleslaw mix (shredded cabbage and carrots)
• 2 cups cooked chicken, shredded or chopped (rotisserie works great)
• 4 green onions (scallions), sliced
• 1/2 cup sunflower seeds (optional, for extra crunch)

The Dressing

• 3/4 cup vegetable oil (or canola)
• 1/4 cup apple cider vinegar (or rice vinegar)
• 1/2 cup granulated sugar (can reduce to 1/3 cup for less sweetness)
• 2 tbsp soy sauce (low sodium recommended)
• 1 tsp sesame oil (for aroma)
• 1 tbsp fresh ginger, grated (optional, but recommended)

🥡 How To Make Pioneer Woman Ramen Noodle Salad

1. Prep the Noodles: While the ramen noodles are still in the sealed package, use a rolling pin or your hands to crush them into small chunks. Open the bags and discard the flavor seasoning packets.
2. Toast the Crunch: Melt the butter in a large skillet over medium-low heat. Add the crushed dry noodles and sliced almonds. Cook, stirring constantly, for 5 to 7 minutes until the noodles and nuts are golden brown and smell toasted.
   • Watch closely: They can burn quickly!
3. Cool: Remove the noodle mixture from the heat immediately and spread it on a paper towel or plate to cool completely.
4. Make the Dressing: In a jar or bowl, whisk together the vegetable oil, vinegar, sugar, soy sauce, sesame oil, and ginger. Shake or whisk vigorously until the sugar has dissolved and the dressing is emulsified.
5. Assemble: In a very large serving bowl, combine the bag of coleslaw mix, the shredded chicken, and the sliced green onions.
6. Combine: Just before serving, add the cooled toasted noodle/almond mixture and the sunflower seeds to the bowl. Pour the dressing over the top.
7. Toss: Toss everything thoroughly until the salad is evenly coated in the dressing. Serve immediately for maximum crunch.

💡Recipe Tips

• Serve Immediately: This salad is best eaten right after tossing. If you let it sit for hours, the noodles will soften and lose their signature crunch.
• Prep Ahead: You can make the dressing, toast the noodles, and prep the veggies a day in advance. Store them in separate containers and toss them together right before eating.
• Sugar Adjustment: The original recipe is quite sweet. Start with 1/3 cup of sugar and taste the dressing; you can always add more.
• Vegetarian: Omit the chicken for a fantastic vegetarian side dish.

🍗What To Serve With Ramen Noodle Salad Recipe?

This Ramen Noodle Salad is fresh and crunchy, making it an excellent counterpoint to rich, smoky meats. It pairs beautifully with Sticky BBQ Ribs or Teriyaki Chicken Wings, echoing the Asian flavors in the dressing. For a summer cookout, serve it alongside Grilled Burgers or Hot Dogs as a lighter, more exciting alternative to traditional mayonnaise-heavy coleslaw.

🧊 How To Store Leftovers Ramen Noodle Salad Recipe?

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days.
• Texture Warning: The noodles will soften significantly after sitting in the dressing overnight. The flavor will still be delicious (like a marinated noodle salad), but the crunch will be gone.

🔥 How To Reheat Ramen Noodle Salad?

Do Not Reheat: This salad is intended to be served cold or at room temperature. Heating it will wilt the cabbage and make the dressing oily.

• Refresh: If eating leftovers, you can sprinkle some fresh toasted almonds or dry noodles on top to bring back some texture.

❓FAQs

Try more Recipes:

• Pioneer Woman Winter Salad Recipe
• Pioneer Woman Wedge Salad
• Pioneer Woman Turkey Salad

📊Ramen Noodle Salad Nutrition Facts

Serving Size: 1 cup

• Calories: 380 kcal
• Total Fat: 28g
• Saturated Fat: 8g
• Cholesterol: 30mg
• Sodium: 450mg
• Total Carbohydrate: 22g
• Dietary Fiber: 3g
• Sugars: 12g
• Protein: 12g

Pioneer Woman Ramen Noodle Salad

Recipe by Imen DridiCourse: Sides, Salads, Dinner, LunchCuisine: American, AsianDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

380

kcal

Pioneer Woman Ramen Noodle Salad is a texture-filled delight that reinvents the college staple. Ree Drummond takes dry instant ramen noodles and toasts them in butter until golden and nutty, then tosses them with crisp cabbage slaw, tender shredded chicken, and almonds. Finished with a sweet and savory soy-sesame dressing, this salad delivers a satisfying crunch in every bite, making it a perennial favorite at potlucks and barbecues.

Ingredients

• The Salad Base

• 2 packages (3 oz each) instant ramen noodles (discard the flavor packets)

• 1 stick (1/2 cup) salted butter

• 1/2 cup sliced almonds (blanched or slivered)

• 1 bag (16 oz) coleslaw mix (shredded cabbage and carrots)

• 2 cups cooked chicken, shredded or chopped (rotisserie works great)

• 4 green onions (scallions), sliced

• 1/2 cup sunflower seeds (optional, for extra crunch)

• The Dressing

• 3/4 cup vegetable oil (or canola)

• 1/4 cup apple cider vinegar (or rice vinegar)

• 1/2 cup granulated sugar (can reduce to 1/3 cup for less sweetness)

• 2 tbsp soy sauce (low sodium recommended)

• 1 tsp sesame oil (for aroma)

• 1 tbsp fresh ginger, grated (optional, but recommended)

Directions

• Prep the Noodles: While the ramen noodles are still in the sealed package, use a rolling pin or your hands to crush them into small chunks. Open the bags and discard the flavor seasoning packets.
• Toast the Crunch: Melt the butter in a large skillet over medium-low heat. Add the crushed dry noodles and sliced almonds. Cook, stirring constantly, for 5 to 7 minutes until the noodles and nuts are golden brown and smell toasted.
  Watch closely: They can burn quickly!
• Cool: Remove the noodle mixture from the heat immediately and spread it on a paper towel or plate to cool completely.
• Make the Dressing: In a jar or bowl, whisk together the vegetable oil, vinegar, sugar, soy sauce, sesame oil, and ginger. Shake or whisk vigorously until the sugar has dissolved and the dressing is emulsified.
• Assemble: In a very large serving bowl, combine the bag of coleslaw mix, the shredded chicken, and the sliced green onions.
• Combine: Just before serving, add the cooled toasted noodle/almond mixture and the sunflower seeds to the bowl. Pour the dressing over the top.
• Toss: Toss everything thoroughly until the salad is evenly coated in the dressing. Serve immediately for maximum crunch.

Notes

• Serve Immediately: This salad is best eaten right after tossing. If you let it sit for hours, the noodles will soften and lose their signature crunch.
  Prep Ahead: You can make the dressing, toast the noodles, and prep the veggies a day in advance. Store them in separate containers and toss them together right before eating.
  Sugar Adjustment: The original recipe is quite sweet. Start with 1/3 cup of sugar and taste the dressing; you can always add more.
  Vegetarian: Omit the chicken for a fantastic vegetarian side dish.