The Crazy Kitchen: Crunchy Asian Noodle Salad

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Saturday 24 October 2015

Crunchy Asian Noodle Salad

Whilst browsing Pinterest one evening, I caught sight of a crunchy Ramen noodle salad, and it took me back to living in America, where I first came across such a thing. The ones I tried contained lots of shredded cabbage and carrot, along with crunchy noodles - the kind that you eat straight out of the packet when you're a student as you can't be bothered to leave your room to put the kettle on (allegedly!)

The following morning I was craving the taste of that salad and decided to make a similar version with salad leaves instead of shredded cabbage. I didn't plan to publish the recipe on here, but having been asked for it I thought it was my duty to share the simplicity of this Asian noodle salad. I'm guessing you could call this healthy, as all the fresh veggies kind of counteract the unhealthiness of the instant noodles.

Crispy Noodle Salad

Crispy Noodle Salad

salad leaves
1 spring onion, sliced
1 orange, segmented
1 carrot, peeled
1 pack of instant noodles per person (any flavour as you won't need the flavour sachet)

1 tbsp dark soy sauce
1 tbsp sesame oil
1 tbsp white wine vinegar
1 tsp clear honey
pinch of sesame seeds

  • add your salad leaves, spring onion & orange segments to a bowl
  • take your carrot & shave thin slices off with your peeler, add these to the bowl
  • crumble the instant noodles into the bowl
  • mix all the dressing ingredients together
  • add approx 1 tbsp of the dressing to the bowl and toss everything to coat, adding more dressing as needed
  • scatter a few sesame seeds on top and serve immediately 


  1. Yumm I would live off noodles if I could, this looks very nice!

  2. That looks right up my alley and you make it sound easy peasy, perfect for my work from home lunches!


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