Apparently Ramen Noodle Salad is a big potluck thing that everyone knows about. Once again I am finding out that I must have lived out my childhood under a rock because I had never heard of ramen noodle salad.
Honestly, I thought it was a Pinterest trend.
We had ramen noodle salad at a church potluck a few months ago and C.J. absolutely LOVED it. Our pastor’s wife made it and so I was immediately intimidated to recreate it. She is the sweetest lady and everything she cooks is absolutely fantastic. Everyone adores her.
I decided to at least try to make a ramen noodle salad. It turned out to be pretty tasty.
- 3 cups fresh cabbage, shredded
- 2 (3-ounce) packages of ramen noodles, crumbled (you will not use the seasoning packet)
- 1/2 cup fresh snap peas, whole or sliced
- 1 cup cooked chicken, sliced
- 1/2 cup cooked bacon bits
- 1 apple, diced
- 1/2 cup celery, thinly sliced
- 1/2 cup thinly-sliced almonds
- 1/2 cup thinly-sliced green onions
- Heat oven to 425 degrees. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 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 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.
- Add ingredients together in a large bowl, and toss until combined.
- Serve immediately, or cover and refrigerate for up to 3 days.