The Broccoli Ramen Noodle Salad My Mother-In-Law Makes On Repeat
A family favorite side salad combining fresh veggies with crunchy ramen and walnuts in a sweet and sour vinaigrette.
Ingredients
- butter (60 grams)
- walnuts (100 grams)
- ramen noodles (85 grams)
- broccoli (1 head)
- romaine lettuce (2 heads)
- green onions (3 stalks)
- vegetable oil (240 ml)
- sugar (200 grams)
- red wine vinegar (120 ml)
- soy sauce (45 ml)
- salt (1 pinch)
- pepper (1 pinch)
Instructions
- Melt the butter in a large sauté pan over medium heat.
- Add chopped walnuts and crushed ramen noodles to the pan.
- Cook and stir until they are toasted, about 5 minutes, then transfer to a paper-towel-lined plate to cool.
- Chop the broccoli, romaine lettuce, and green onions while the nuts and noodles cool.
- Make the dressing by whisking together vegetable oil, sugar, red wine vinegar, soy sauce, salt, and pepper.
- Toss the dressing with the broccoli, romaine lettuce, green onions, walnuts, and ramen noodles right before serving.
- Garnish with extra crunchy bits and green onion slices.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 400
- fat: 30 g
- sats: 5 g
- carbs: 30 g
- fibre: 5 g
- protein: 10 g
- salt: 0.5 g