Ramen noodle salad is a crunchy, colorful salad loaded with delicious Asian flavors! This Oriental noodle salad can be made in advance and is perfect to feed a crowd!
In a non-stick pan, heat up the oil on medium heat. Once hot, add the crushed noodles, slivered almonds, and soy sauce. Pan fry for 3-4 minutes, until all the noodles are covered in the sauce. Remove from the heat.
Add the shredded cabbage into a large bowl. In a small bowl, combine the sesame oil, apple cider vinegar, soy sauce, and maple syrup, and whisk together until combined.
Add the noodle mixture over the shredded cabbage and mix well, until combined. Pour the dressing all over it and mix well, until fully incorporated.
Notes
Leftover salad should always be stored in the refrigerator, completely covered. They will keep well for up to 3 days (from the day it is made).Do not freeze the salad.