Delicious Ramen Noodle Salad Recipe

Introduction

This Delicious Ramen Noodle Salad is a refreshing and crunchy dish perfect for warm days or as a vibrant side. Combining crisp vegetables with a flavorful sesame-soy dressing, it’s quick to prepare and sure to please any crowd.

Ingredients

• 2 packs instant ramen noodles (without seasoning)
• 1 cup colorful bell peppers, chopped
• 1 cup shredded carrots
• 1 cup cucumber, thinly sliced
• 1/4 cup green onions, chopped
• 2 tbsp toasted sesame seeds
• 1/4 cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp honey or sugar
• 1 tsp fresh ginger, grated

Instructions

1. Step 1: Boil a large pot of water and cook the ramen noodles according to package instructions, usually about 3 minutes. Drain the noodles and rinse under cold water to cool them down and stop the cooking process.
2. Step 2: While the noodles are cooling, chop the bell peppers and cucumber into bite-sized pieces to ensure easy eating.
3. Step 3: In a large bowl, combine the cooled noodles with the bell peppers, shredded carrots, cucumber slices, and chopped green onions. Toss gently to mix all the ingredients evenly.
4. Step 4: In a small bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, honey or sugar, and grated fresh ginger. Taste and adjust the sweetness or acidity to your preference.
5. Step 5: Pour the dressing over the noodle and vegetable mixture. Toss everything until it is evenly coated with the dressing. Sprinkle toasted sesame seeds on top before serving for added crunch and flavor.

Tips & Variations

• For extra protein, add grilled chicken, tofu, or edamame to the salad.
• Use rainbow bell peppers for a more colorful and visually appealing dish.
• Substitute honey with maple syrup or agave nectar for a vegan option.
• Add a pinch of red pepper flakes to the dressing if you enjoy a bit of heat.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, but if the noodles absorb too much dressing, you can refresh by tossing with a little extra sesame oil or soy sauce before serving. Avoid storing with sesame seeds on top; add them just before serving to maintain their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ramen noodles instead of instant?

Yes, fresh ramen noodles can be used for a chewier texture. Cook them according to package directions and cool immediately before mixing with the salad ingredients.

Is this salad served warm or cold?

This ramen noodle salad is best served chilled or at room temperature, making it a refreshing choice especially during warm weather.

Delicious Ramen Noodle Salad Recipe

Print Recipe

★★★★★

4.8 from 70 reviews

This Delicious Ramen Noodle Salad is a refreshing and colorful dish combining crunchy vegetables, tender ramen noodles, and a tangy, sweet sesame dressing. Perfect as a light lunch or a tasty side, this salad offers a delightful balance of textures and flavors with a simple preparation method that can be quickly whipped up for any occasion.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: Asian
• Diet: Low Fat

Ingredients

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Salad

• 2 packs instant ramen noodles (without seasoning)
• 1 cup colorful bell peppers, chopped
• 1 cup shredded carrots
• 1 cup cucumber, thinly sliced
• 1/4 cup green onions, chopped
• 2 tbsp toasted sesame seeds

Dressing

• 1/4 cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp honey or sugar
• 1 tsp fresh ginger, grated

Instructions

1. Cook the noodles: Boil a large pot of water and cook the ramen noodles according to package instructions, usually about 3 minutes. Drain the noodles and rinse them with cold water to stop the cooking process and cool them down.
2. Prepare the vegetables: While the noodles are cooling, chop the bell peppers and cucumber into bite-sized pieces and shred the carrots. Chop the green onions as well for garnishing.
3. Combine salad ingredients: In a large bowl, combine the cooled noodles with bell peppers, shredded carrots, cucumber, and green onions. Toss gently to mix all ingredients evenly.
4. Make the dressing: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, toasted sesame oil, honey or sugar, and freshly grated ginger. Taste and adjust sweetness if desired.
5. Toss salad with dressing: Pour the dressing over the salad mixture and toss everything until the noodles and vegetables are evenly coated with the dressing.
6. Finish and serve: Sprinkle toasted sesame seeds on top of the salad before serving for a nutty crunch and extra flavor.

Notes

• For a vegan version, substitute honey with sugar or maple syrup.
• Feel free to add protein like grilled chicken, tofu, or shrimp to make it more filling.
• To make the salad spicier, add a dash of chili flakes or a little sriracha to the dressing.
• This salad can be prepared ahead of time; however, to keep the vegetables crisp, add the dressing just before serving.
• Use low-sodium soy sauce to keep the salt content moderate.

Keywords: Ramen noodle salad, Asian salad, noodle salad with vegetables, sesame dressing salad, quick noodle salad