How many calories are in ramen salad?

Nutrition Facts (per serving) 450 Calories 31g Fat 35g Carbs 10g Protein May 16, 2023

Does red cabbage go in ramen?

Spicy sautéed red cabbage and mushrooms make for a tender complement to the springy fresh ramen noodles . To round it all out, we're topping each bowl in traditional style with a soft-boiled egg.

Can you eat lettuce with ramen?

RAMEN NOODLE SALAD — Romaine lettuce and broccoli are combined with crunchy Ramen noodles , sunflower seeds, and a sweet and tangy dressing in this unique and delicious salad.

Is ramen a good source of calories?

Though nutritional information varies between products, most instant ramen noodles are low in calories but lack key nutrients. For example, one serving of chicken-flavored instant ramen noodles has (1): Calories: 188. Carbs: 27 grams.

How many calories in a full bowl of ramen?

Most ramen from restaurants in Japan are about 450 - 600 calories . This is when you drink all the soup. If you're not drinking all the soup, the total is around 400 - 550 calories (shaving off 50+ calories). But ramen is extremely diverse.

How long should you boil cabbage before it's done?

How long should I boil cabbage? Shredded cabbage will be done in around 5 minutes; for wedges, it'll be done around 10 . You want to cook until tender, but err on the side of caution—overcooked cabbage will turn limp and give off a less-than-pleasant smell. Tip: Make sure to drain your cabbage to prevent overcooking!

What is the purple vegetable in ramen?

And what better veggie to enjoy a silky smooth ramen broth than some gloriously crunchy purple sprouting broccoli . It's not spring without me raving about purple sprouting broccoli and it's wonders. This untidy looking brassica has long been a saviour in Britain's hungry gap months.

Does cabbage belong in ramen?

It's a great base to add to. Occasionally I'll add other vegetables if I fancy a more veggie-heavy ramen. Using cabbage of course is not traditional, but often pak choy and Asian-type vegetables are imported and not seasonal , so here you can achieve a similar taste with a seasonal vegetable.

What is the most unhealthy part of ramen?

Is there a healthy type of ramen? The biggest drawbacks of instant ramen are its high sodium content and lack of micronutrients.

Is ramen with egg good?

Eggs are a great way to add flavor and protein to your package of ramen .

What is the green leafy thing in ramen?

First up, Bok choy . This green veg softens perfectly when it's dropped into hot ramen broth, and makes a nice contrast to the spices and proteins you might be including into your bowl.

Is ramen a low calorie meal?

Ramen noodles has 370 calories per pack but it doesnt fill you up for long. Adding some protein and vegetables can add some bulk to it which will make you more full.

How many calories in a typical restaurant ramen?

The number of calories in a bowl of ramen can vary depending on the ingredients and serving size. However, on average, a bowl of ramen contains around 400-600 calories .

How many calories in a bowl of homemade ramen?

1 serving of homemade ramen contains 693 Calories . The macronutrient breakdown is 25% carbs, 56% fat, and 19% protein. This is a good source of protein (58% of your Daily Value), potassium (8% of your Daily Value), and iron (65% of your Daily Value).

How many calories in a bowl of Korean ramen?

Nutritional Information Per 100g PER SERVING Energy (kcal) 130 449 Fat (g) 4.2 14.6 Saturated Fat (g) 0.3 1.2 Carbohydrate (g) 19.3 66.6 5 more rows

Ramen Cabbage Salad Recipe on Food52 (2024)

Serves a Crowd

by: Joy Huang | The Cooking of Joy

September29,2014

3 Ratings

Ramen Cabbage Salad Recipe on Food52 (1)

Prep time 10 minutes
Cook time 5 minutes
Serves 10-12

Jump to Recipe

Author Notes

This is Americanized fusion at its finest. Dry instant ramen is broken up and used as a type of crouton in this shredded cabbage salad, and the sesame soy dressing is enhanced by adding the contents of the ramen seasoning packet. The secret to keeping the ramen and almonds crunchy is to dry toast them in a pan and mix it in with the rest of the salad just before serving. —Joy Huang | The Cooking of Joy

What You'll Need

Ingredients

1 packetinstant ramen (I usually use Maruchan's chicken flavor)
1.2 cupsslivered or sliced almonds
3 tablespoonssesame seeds
14 ouncesbag coleslaw mix (I like to get the kind with green and red cabbage and carrots for color)
4 scallions, chopped
3 tablespoonsrice vinegar
1 tablespoonsoy sauce
2 tablespoonssugar
¹/₄ cupcanola, peanut, or another flavorless oil
1 tablespoonsesame oil

Directions

Crumble the ramen into small pieces (I find it easiest to do this while the bag is still unopened). Save the seasoning packet for the dressing. Toast the ramen pieces, almonds, and sesame seeds on a dry pan over medium high heat until lightly browned. Set aside and let cool.
Mix the coleslaw mix with the chopped scallions in a large bowl. Set aside in the refrigerator.
In a small bowl, mix the rice vinegar, soy sauce, and sugar. Microwave for 30 seconds and stir until the sugar is dissolved. Pour into a small jar. Add the canola oil, sesame oil, and ramen seasoning packet.
Just before serving, add the toasted ramen pieces, almonds, and sesame seeds to the cabbage mix. Shake the dressing and toss into the salad. Serve immediately.

Tags:

Salad
Asian
American
Sesame Oil
Soy Sauce
Vinegar
Vegetable
Green Onion/Scallion
Cabbage
Serves a Crowd
Side

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See what other Food52ers are saying.

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Joy Huang | The Cooking of Joy
Nava
Connie Tucker

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12 Reviews

Nava December 21, 2021

I've been comparing recipes of this type and I used this recipe mostly for the dressing and the lower sugar content compared to other slaws in this genre. I used some ideas from other Asian cabbage slaws to put my cabbage salad together. I made my salad with ingredients I had in my home: green cabbage, slivered almonds, sliced persimmon, red pepper, cilantro and red onion. As far as the dressing, I would modify it and put 1 Tbsp honey and add an extra Tbsp soy sauce (2 total).

Nava December 21, 2021

I want to add one more detail. A lot of the recipes call for chicken or some sort of meat. For our vegetarian household alternative I added a can of red beans and if I had them in stock, I would have considered putting shelled edamame.

(I omitted the Ramen and preferred lower sugar dressing because I am preparing food for people who need to monitor carbohydrate intake for health reasons)

Connie T. February 17, 2015

I've been making a similar salad but it includes chunks of sauteed boneless breast of chicken, yellow onions, and is refrigerated overnight to marry all the flavors. The ramen noodles "cook" in the marinade, of course, but it is so very tasty, and isn't just a salad anymore. it is a meal! I'm going to make your version though because I am intrigued by the toasting of the noodles. Great idea! You can find my recipe on my blog: http://www.acooksjournalblog.wordpress.com.

Connie T. February 17, 2015

I thought it might be easier if I gave you the actual URL for that recipe of mine. Just scroll down to find my "Chinese Chicken Salad.)
https://acooksjournalblog.wordpress.com/2014/05/22/memorial-day-ideas/

Joy H. February 17, 2015

Interesting! I think I prefer the crunchy noodles in this recipe; they end up being more like croutons than the base for a noodle salad, which is what your recipe sounds like.

Lynn D. May 29, 2018

I have added chunks of chicken breast to this salad too. But to make it a complete meal add a large can of Mandarin oranges sections drained with the chicken. It's wonderful!!!