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Crunchy Oriental Noodle Salad

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"Just naming this recipe was so much fun! There are so many possibilities for this best potluck salad ever!"

Serves 10-12 | Prep Time 30 min | Cook Time 3-5 min for toasting sesame seeds and almonds

Why I Love This Recipe

This recipe has all kinds of names and all kinds of variations. It is also known as Ichiban Salad, Japanese Cabbage Salad, Chinese Noodle Salad etc. That's why I decided to give it my own name! Add whatever you like and make it your own. Use coleslaw mix to make it easier if you like, add cooked edamame or avocado or mango or mandarin oranges for variation, really the possibilities are endless!

Ingredients You'll Need

For Salad:
1/2 medium head of cabbage, shredded
(can use part purple cabbage for color)
1/2 cup carrot, shredded (optional)
4 1/2 cups fresh bean sprouts
2 cups sliced fresh white mushrooms
1/2 cup slivered almonds, toasted
1/4 cup raw sunflower seeds
2 Tbsp sesame seeds, toasted
2 green onions, chopped

For Dressing:
1/2 cup avocado oil (or olive)
3 Tbsp white vinegar
8 Tbsp soy sauce
1 Tbsp granulated sugar
1 tsp salt
1/2 tsp pepper
1 (3 ounce) package instant chicken-flavored ramen noodles
1 1/2 cups dry chow mein noodles


Heat oven to 425°F. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for 3 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional minute or two, keeping a very close eye on the mixture so that it does not burn. Remove from pan and spread out to cool so the cooking process is stopped. Set aside.

Put first 7 ingredients into large bowl. Toss.

Dressing: Empty seasoning packet into jar with tight-fitting lid. Add next 6 ingredients. Shake well. Makes about 3/4 cup dressing. Drizzle over salad. Toss well.

When ready to serve combine all ingredients and toss together in a large bowl.

Tip: Mix only enough to serve and save leftovers with veggies separate from noodles to avoid sogginess.

1/2 cup avocado oil (or any vegetable oil)
1/4 cup honey
1/4 cup rice vinegar
2 tsp soy sauce
1/4 tsp toasted sesame oil
pinch of salt & black pepper

Pairs Well With

BBQ Chicken!

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