12 responses

  1. Kathleen
    April 13, 2012

    Yes! We made a version of this all the time in University. So yummy!

  2. Karen
    April 13, 2012

    Yum! I could eat a huge bowl of this, and I love the name!

  3. Anna
    April 13, 2012

    Ohh I love this salad! My mom used to make it for lunch all the time and I’ve just recently rediscovered it. I like to add a little bit of peanut butter to my dressing.

  4. Barb
    April 13, 2012

    This is a good salad. I have made variations of it many times.

  5. Jan
    April 13, 2012

    Thanks for the article in Swerve on gluten free cooking. Would you consider writing one on lactose free cooking too?

  6. Trudi S
    April 13, 2012

    This salad left-over makes a great stir fry the next day….

  7. Lori
    April 15, 2012

    I have always loved this salad, but one day I read the ingredients on the package of ichiban noodles and haven’t made it since. Any suggestions for substitutions for the flavour packet?

    • JulieVR
      April 15, 2012

      Meh – I don’t think the flavour packet makes much difference, really! Just leave it out!

  8. natalie -ga
    April 15, 2012

    funny. I had to bring a salad to a dinner. I said to myself, “I will take the ramen noodle salad, unless Julie has something on her site today.” And it was the same salad! Guess it was meant to be :).

  9. Manon from Ontario
    April 18, 2012

    One question…do you put the noodles raw in the salad?


  10. JulieVR
    April 19, 2012

    Yep! They’re crunchy, especially once you toast them!

  11. akajb
    April 19, 2012

    I tried this twice now. First time as written above, but didn’t really like the salad dressing suggested – too sweet and sort of bland. Second time I used a Asian sesame recipe (http://www.myrecipes.com/recipe/asian-sesame-dressing-10000000337547/), which I liked better. But I would cut down on the soy sauce next time (quite salty) and I used rice vinegar as that’s what I have.

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