Broccoli and Ramen Noodle Salad

I really wanted to like this recipe… It just didn’t do it for me. I may or may not try it again.

One of our family’s favorites! I never cook the noodles but I do break them apart with a meat mallet so there are no “gobs” of noodles stuck together. I know the video shows them whole but I feel like the broccoli slaw is plenty of texture. The dressing softens the noodles well. Maybe this will help those disappointed with texture.

I use either Oriental or pork ramen noodle mix for better flavor.

Delicious!! You can add protein to it .

Love this and have made several times. Used 1/4 cup plus 1T sugar, substituted sesame oil because of its nutty goodness. If in a hurry, I will pour tap-hot water over the broken Ramen noodles then drain after a few minutes, to approximate an overnight resting period. Also, we routinely use an extra half bag of broccoli slaw and it’s plenty moist. Have done without Peanuts or without sunflower kernels and it’s still great.

I let it refrigerate (with frequent stirring and tossing) for 3 hrs and the noodles were still not soft. I think this recipe might be a winner in theory but just doesn’t have enough details in the instructions to help you execute it properly. Did I not break down the noodles enough? Should it really be made in the morning and sit all day? Who knows? I was hungry and decided to salvage it with heat and chicken broth. Not a bad stir fry…

This’ll be my second time making this salad. I’m going to mix together the noodles, peanuts, sunflower seeds and add them as a topping. Store them in a separate container though. I’ll add some cooked chicken for an extra kick in protein

We liked the salad but would add a boost to the dressing, something like lime juice etc. Also I would use only one bag of noodles, too many for our liking . It is easy and good for a potluck

This is a great summer, crunchy recipe. I have made it numerous times. You can julienne other veggies into the mix. I have never added that much sugar, however, only 2 TBS, at most. Instead of vegetable oil, I use toasted sesame oil. You can also add sesame seeds. Always one of the 1st to go salads at a BBQ. Double the recipe & keep some home for during the week. Refrigerated, will keep for a week.

This is my favorite salad but My receipe has a couple of variations . Instead of peanuts I use 3/4 cup slivered almonds and 3/4 cup sun flower seeds. I cook the noodles as per the pkg instructions and cut them up small and toss in with slaw and nuts. for the marinade, I bring all ingredients to a boil to combine. Cool to room temp. and pour over salad. I like to make this salad the day before I serve it as I find it rehydrates the broccoli slaw.

Not great. We ate it at lunch time, but didn’t keep the rest. . . It was kind of a loser. . .

I’ve made this several times this summer! Fresh, flavorful, crunchy, cool. A must eat!

I really enjoyed this, and it was a refreshing, healthy bowl dish to have on a very warm summer evening. I recently went to a friend’s gathering where she served something very similar. It sounded like she chopped up the cabbages. It’s so much easier to use the bagged broccoli slaw. I sauteed half the bag yesterday and used this recipe for the remainder. I loved the crunch of it. I don’t believe the noodles are intended to be cooked, as I saw a review mention. I let it chill a bit and topped with peanuts, not the sunflower seeds. Something was missing to me, and it seemed a little dry, so I gave my small bowl a light drizzle of sesame oil. That really enhanced the flavor. I hate to change a recipe, but I’m thinking a little soy sauce, too? Thanks for the great recipe, which seems like it would be great to take to a cook-out or pot-luck!

This was a fantastic recipe. I made a double batch for a grad party and thought I’d be sure to have leftovers for lunch for a few days… everyone loved it and we had no leftovers. This will be my go-to in the future!

This is a awesome recipe. Would love to try it as soon as possible.

I feel compelled to give this one a review. THIS IS SOOOOO GOOD!!! I’m not kidding — I’ve made this 4 times in the last 3 weeks. (And there’s just 2 of us at home these days.) A few comments – a few of you said this was no taste or too “raw” with the noodles. One time when I made it, I had fixed it maybe 3 hours before eating it. That is too soon. Make it and let it sit overnight for the best flavor and texture. Or make it early in the day to serve at dinner time. It is so tasty and stays plenty crunchy w/ the broccoli slaw. I think I made this years ago with cabbage cole slaw mix… it wasn’t as good. It needs the crunchiness of the broccoli slaw. The last time I made it, I shook a bit of soy sauce and one little squirt of hot sauce in there – just for fun (I love savory items). You cannot go wrong with this. Don’t forget to add the sunflower seeds and/or peanuts before serving. But I’ve forgotten a few times and it’s still very yummy. Try it, folks!

Okay ladies I read your reviews and I learned what this recipe needed from all of your fantastic tips. So I’ll condense it here for you. The recipe calls for 1/4 c of oil – okay just use half of that oil and then fill in the other half with dark sesame oil and soy sauce – this makes a huge difference in flavor. Also add in red pepper flakes – I didn’t measure but I would say roughly l/2 tsp. And you don’t need any sugar in this at all. I just put 2 packs of Equal in instead and I think I will just use 1 next time. The dressing turned out great without all that sugar. I also added matchstick carrots and a cucumber. With these additions this was hands down the best Asian Salad we’ve ever had – no leftovers whatsoever. One more thing – this would be really good to add or substitute sugar snap peas for the broccoli. And, yes I know I am that one who rearranges/changes the recipe but it’s way better than originally written is all I can say.

absolutely delicious!!

A classic! I love enjoying it fresh while the noodles are crunchy. I add extra flavour with a splash of sesame oil, and I usually use half cider vinegar and half seasoned rice vinegar. Highly recommended.

Really great on a hot summer day! It paired well with my tiger sauced baked salmon. Thanks for the recipe!

An excellent salad, though perhaps not best for meal prep, as the noodles get a tad rubbery while they’re waiting to be eaten. Tasty, though.