Salads
Chrissy Teigen's ramen salad recipe transforms humble ingredients into a vibrant, restaurant-worthy dish that balances bold flavors and satisfying textures. The secret lies in her signature spicy miso-lime dressing—where tangy lime brightens rich miso, creating a perfect harmony of heat and freshness. I’ve recreated this dish exactly as she serves it, complete with crispy wonton strips and chewy ramen noodles that hold up beautifully in a salad.
What makes this recipe special is the texture contrast: tender ramen noodles, crispy wonton strips, and fresh greens all come together in one satisfying bite. The dressing isn’t just flavorful—it’s the star, cutting through the richness of the noodles while adding depth with a touch of heat.
Chrissy’s approach proves that ramen salad can be anything but boring, turning a simple lunch into something worth celebrating.
By the time you’re done, you’ll have a dish that’s as visually appealing as it is delicious—golden wonton strips, glossy noodles, and a vibrant dressing that ties everything together.
It’s the kind of recipe that elevates a weeknight meal into something special, all while being simple enough to make for dinner guests or a quick lunch. The best part? Every bite delivers that perfect balance of crunch, chew, and umami.
Whether you’re serving this as a light lunch or a refreshing side, the key is in the dressing—make it ahead so the flavors meld perfectly. Here’s how to bring Chrissy’s version to your table with foolproof techniques and professional results.
Ingredients for chrissy teigen ramen salad
These bold ingredients transform simple ramen into Chrissy Teigen's signature crunchy, tangy salad masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Ramen Noodles 🍜 | 8 oz | Discard seasoning packets, break into 2-inch pieces |
| Wonton Wrappers 🥟 | 1 package | Square, for crispy strips |
| Red Bell Pepper 🌶️ | 1 whole | Thinly sliced, for crunch |
| Cucumber 🥒 | 1 whole | Seedless, thinly sliced |
| Red Leaf Lettuce 🥬 | 4 cups | Chopped, for freshness |
| Green Onion 🧅 | 3 whole | Thinly sliced, for garnish |
| White Miso Paste 🍶 | 2 tbsp | High-quality, for depth |
| Fresh Lime Juice 🍋 | ½ cup | Strained, for brightness |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for aroma |
| Sriracha 🌶️ | 1 tbsp | Adjust for heat preference |
| Sesame Seeds 🌾 | 1 tbsp | Toasted, for garnish |
| Avocado Oil 🫒 | 2 tbsp | For crisping wontons |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | For seasoning |
| Black Pepper 🌶️ | ¼ tsp | Freshly cracked |
The miso paste is non-negotiable here—Hibiki or White Miso from Whole Foods or Asian markets delivers that deep umami Chrissy loves. For the wonton wrappers, Martini brand is my go-to—they crisp up perfectly. The ramen noodles? Discard the seasoning packets—we're making our own flavor magic. Red bell pepper and cucumber should be firm and vibrant—skip the wilted ones. Green onions add freshness, but if you're feeling fancy, swap in purple basil for a pop of color.
No white miso? Red miso at half the amount works in a pinch, but the flavor will be bolder. Out of sesame oil? Toasted peanut oil mimics the nutty depth. Sriracha too spicy? Substitute gochujang or less heat. The wonton strips can be made ahead—just store them in an airtight container for up to 2 days. For the lettuce, romaine or butter lettuce adds extra crunch if you're feeling adventurous. And if you can't find seedless cucumber, just scoop out the seeds—no one will notice.
This salad tastes even better the next day—make the dressing first so flavors meld perfectly. Store components separately: noodles and veggies in one container, dressing in a separate jar. Wonton strips crisp up again when reheated in the oven for 2-3 minutes at 375°F. The dressing keeps for 5 days in the fridge, but the noodles soften after day 2—best to eat fresh. For meal prep, portion the dressing separately and toss just before serving to keep everything crisp.
Why You'll Love This Recipe
- Pantry Magic: I swear by this recipe when I’ve got nothing but ramen and a sad bag of lettuce—it turns scraps into something that tastes like you actually tried. The wonton wrappers add this satisfying crunch without needing fancy ingredients, and honestly? It’s the kind of dish that makes me feel like a genius when my roommates walk in.
- Umami Bomb: Between the dried ramen’s savory broth and the crispy fried wonton wrappers, this salad hits all the right notes. The red bell pepper adds a sweet pop, and the cucumber keeps it fresh—no blandness here. I’ll be real: it’s the kind of flavor combo that makes you want to eat it straight from the bowl, no fuss.
- Lunchbox Hero: This is my go-to for packed lunches or lazy Sunday brunches. The noodles hold up perfectly, and the lettuce stays crisp even after a day in the fridge. My kids (yes, even the picky one) take these to school because it’s not just "salad"—it’s a full meal that won’t leave them hungry by 10 AM.
- Budget Win: I made this last month when my grocery money was tight, and it fed four people for under $10. The ramen and wonton wrappers stretch forever, and the veggies can be swapped for whatever’s on sale. It’s the kind of recipe that makes me feel like I’m getting my money’s worth—without sacrificing taste.
Step-by-step instructions for Chrissy Teigen's ramen salad
Transform simple pantry staples into this vibrant, spicy-sweet ramen salad with crispy texture contrasts.
Cook and Prepare the Ramen Noodles
Bring a pot of water to a rolling boil and cook the 8 oz dried ramen noodles for 3 minutes less than the package instructions (usually 2-3 minutes). Drain immediately and rinse under cold water to stop cooking and remove excess starch. This prevents the noodles from becoming mushy in the salad.
While still damp, break the noodles into 2-inch pieces using your hands. You want bite-sized strands that hold their shape but won't be too long. Spread them on a baking sheet and let cool completely—this prevents the salad from getting soggy later.
Create the Spicy Miso-Lime Dressing
In a small bowl, whisk together the 2 tbsp white miso paste, 0.5 cup fresh lime juice, 1 tbsp sesame oil, and 1 tbsp sriracha until smooth. The miso should dissolve completely, creating a thick, vibrant dressing. Taste and adjust—add more lime for brightness or sriracha for heat.
This dressing is the heart of the salad, balancing umami from the miso with tangy lime and spicy kick. I like to let it sit for 5 minutes before using—this allows the flavors to meld and the miso to develop its rich depth.
Prep All Vegetable Components
Thinly slice the 1 whole red bell pepper and 1 whole cucumber using a mandoline or sharp knife for even strips. Chop the 4 cups red leaf lettuce into bite-sized pieces. Thinly slice the 3 whole green onions, reserving the tops for garnish if desired.
Arrange all vegetables on a large platter or in a bowl. The key here is to keep everything separate until the final assembly—this prevents the lettuce from wilting prematurely and maintains crisp texture in the bell pepper and cucumber.
Crisp the Wonton Strips
Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Cut the 1 package wonton wrappers into thirds lengthwise, then slice each strip into 1-inch pieces. Working in batches, fry the wonton strips for 1-2 minutes until golden brown and crispy.
Transfer the crispy wontons to a paper towel-lined plate to drain excess oil. The wontons should be crunchy enough to stand up to the other components—this is what gives the salad its signature texture contrast. If they soften too quickly, fry them again before serving.
Assemble and Garnish
In a large bowl, gently toss together the cooled ramen noodles, all prepared vegetables, and 0.5 tsp diamond crystal kosher salt and 0.25 tsp black pepper. Drizzle the miso-lime dressing over everything and toss gently—just enough to coat without breaking the vegetables.
Top with the crispy wonton strips and 1 tbsp toasted sesame seeds. Serve immediately while the wontons are still crispy and the lettuce maintains its crunch. The contrast of warm, spicy dressing with cool, crunchy vegetables is what makes this salad so addictive.
Pro Tips For Making Chrissy Teigen Ramen Salad
- BOIL NOODLES HALF-TIME: Drain the ramen noodles when they’re just al dente—about 2 minutes in boiling water—then finish them cold in ice water. This keeps them from turning mushy when mixed with the crisp veggies later. I learned this the hard way after serving a bowl where the noodles dissolved into soup.
- CUT WONTON WRAPPERS SMALL: Trim the wonton wrappers into ½-inch squares instead of leaving them whole—they crisp up faster and blend better with the salad. Use a sharp knife and stack them for clean cuts. (Yes, even if you’re impatient like me, this makes a real difference.)
- SALT THE CUCUMBER: Toss sliced cucumber with ½ teaspoon salt and let it sit for 10 minutes before draining. This pulls out excess water and adds subtle crunch. Skip this, and your salad will taste like a soggy sponge.
- CHAR THE BELL PEPPER: Grill or broil the red bell pepper strips for 3–4 minutes until blistered and slightly blackened. The smoky depth elevates the whole dish—no need for fancy techniques, just high heat and attention. (Your future self will thank you.)
Make-ahead tips for chrissy teigen ramen salad
Dressing Prep Ahead
The spicy miso-lime dressing is the star of this salad, and making it a day ahead is a game-changer. Whisk together the 2 tbsp white miso paste, 0.5 cup lime juice, 1 tbsp sesame oil, and 1 tbsp sriracha in a small jar.
Store it in the fridge for up to 5 days—the flavors deepen and meld beautifully. When ready to serve, give it a quick stir before tossing with the salad. This step ensures every bite has that perfect balance of umami, tang, and heat. 💫
Noodle Prep Strategy
Cook the 8 oz ramen noodles for 3 minutes less than package instructions, rinse in cold water, and break into 2-inch pieces. Spread them on a baking sheet to cool completely—this prevents sogginess when assembling later.
Store the cooled noodles in an airtight container for up to 2 days. For extra flavor, toss them with a pinch of Diamond Crystal kosher salt before storing. This keeps them chewy and ready to go for quick assembly. ✨
Wonton Strips Make-Ahead
Cut the wonton wrappers into strips and fry them until golden and crispy. Let them cool completely, then store in a single layer on a wire rack or between paper towels to maintain crunch. Keep them in an airtight container at room temperature for up to 2 days.
To refresh, reheat in a 350°F oven for 2-3 minutes before serving. This ensures they stay crispy and ready to top your salad. 🔥
Veggie Prep Timeline
Slice the red bell pepper, cucumber, and green onions ahead of time and store them separately in airtight containers with paper towels to absorb moisture. The red leaf lettuce should be chopped last minute—it wilts quickly, so keep it dry in a sealed container in the fridge.
For best texture, store all veggies for no longer than 2 days. This keeps everything fresh and crunchy for assembly. 🥬
Full Salad Assembly
When ready to serve, toss the cooled noodles, veggies, and dressing together in a large bowl. Top with crispy wonton strips and 1 tbsp toasted sesame seeds just before serving. For meal prep, store all components separately and assemble within 1 hour of eating to keep textures perfect.
This salad tastes even better the next day—just give the dressing a stir before tossing. 💛
Portioning for Meals
Divide the dressing into small containers for easy portioning. Store the noodles, veggies, and wontons separately in airtight containers. When ready to eat, toss everything together in a bowl and top with fresh sesame seeds.
This keeps the salad fresh and prevents sogginess. Perfect for lunches or light dinners all week! 📅
Nutrition facts
Frequently asked questions
Can I use regular ramen seasoning packets in this recipe?
No, you should discard the seasoning packets—they're too salty and will overpower Chrissy's delicate spicy miso-lime dressing. The recipe relies on the natural umami from the miso and fresh lime for flavor balance. If you're worried about seasoning, just add a pinch of Diamond Crystal kosher salt and freshly cracked black pepper when assembling the salad.
How do I make the wonton strips extra crispy?
For maximum crunch, fry the wonton strips in batches over medium-high heat until golden brown (about 1-2 minutes). Drain them on a wire rack instead of paper towels to prevent steam from making them soggy. If they lose crispiness, reheat them in a 375°F oven for 2-3 minutes before serving. Freshly fried wontons make all the difference!
What can I substitute if I don't have white miso?
You can use red miso at half the amount (1 tbsp instead of 2 tbsp), but the flavor will be bolder. For a milder option, try soy sauce or tamari mixed with a pinch of sugar to mimic the umami depth. The key is balancing the dressing's sweet, salty, and spicy notes—adjust other ingredients accordingly.
Can I make this salad ahead of time?
Prep all components separately: cook and cool the noodles, make the dressing (it keeps for 5 days), crisp the wontons, and chop the veggies. Store them in airtight containers and assemble within 1 hour of serving to keep everything crisp. The dressing actually tastes better the next day as flavors meld!
Why does my dressing look too thick or grainy?
Miso needs to dissolve completely for a smooth dressing. Whisk it vigorously with lime juice and sesame oil, then let it sit for 5 minutes before adjusting. If it's still grainy, strain it through a fine-mesh sieve. For thickness, add 1 tsp water at a time until it reaches a pourable consistency. The dressing should coat the back of a spoon but still flow easily.