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Chinese Noodle Salad

Chinese Noodle Salad

  • Prep

    5 m
  • Cook

    1 m
  • Ready In

    6 m
DGRIFF718

DGRIFF718

I didn't like this the first few times I tried it but now I love it! It's got a tangy taste and goes well with Chinese food or sandwiches. Leftovers are softer but great as a snack the next day.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 413 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. In a microwave-safe bowl, mix together vinegar, sugar, and oil. Microwave on high until sugar dissolves, about 1 minute. Mix well, and set aside to cool.
  2. Crush ramen noodles in the packages. Pour into salad dressing.
  3. In a salad bowl, toss romaine lettuce with oranges, almonds, and salad dressing.
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Reviews

Kate
33

Kate

11/14/2005

I make this salad with red onion slices and mix the seasoning packets with the salad dressing.

terriyaki
12

terriyaki

2/27/2008

I have packed this salad in my husband's lunchbag twice and he loves it. The dressing and ramen noodles are in seperate containers for him to add when he is ready to eat. I usually add a touch more sugar and vinegar than oil. It will be a family favorite I am sure.

did
11

did

6/1/2010

Switched out Rice for Balsamic Vinegar; doubled the vinegar, oil, and sugar; dropped the almonds and oranges because they weren't on hand. SO GOOD!

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