Delicious Ramen Noodle Salad Recipe

Introduction

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

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 (about 3 minutes). Drain and rinse with cold water to cool.
2. Step 2: While the noodles cool, chop the bell peppers and cucumber into bite-sized pieces.
3. Step 3: In a large bowl, combine cooled noodles with bell peppers, carrots, cucumber, and green onions. Toss gently to mix.
4. Step 4: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or sugar, and ginger. Adjust sweetness if desired.
5. Step 5: Pour the dressing over the salad mixture and toss until evenly coated. Sprinkle sesame seeds on top before serving.

Tips & Variations

• For extra protein, add grilled chicken, shrimp, or tofu to the salad.
• Substitute the honey with maple syrup for a vegan-friendly option.
• Use crushed peanuts or cashews instead of sesame seeds for added crunch and flavor.
• Allow the salad to chill for 15-30 minutes before serving to let flavors meld.

Storage

Store the ramen noodle salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh but can be gently tossed and served cold or at room temperature. Avoid storing with dressing mixed in more than a day to keep noodles firm.

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 work well—just be sure to cook and cool them properly to maintain the salad’s texture.

Is this salad gluten-free?

The salad can be gluten-free if you use gluten-free soy sauce or tamari and confirm that the ramen noodles do not contain wheat.

Delicious Ramen Noodle Salad Recipe

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★★★★★

4.8 from 124 reviews

A refreshing and crunchy ramen noodle salad featuring colorful vegetables, a tangy Asian-inspired dressing, and toasted sesame seeds for a nutty finish. This quick and easy dish combines cooked and chilled ramen noodles with fresh bell peppers, carrots, cucumber, and green onions, perfect as a light lunch or a side dish.

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

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 Noodles: Boil a large pot of water and cook the ramen noodles according to package instructions, approximately 3 minutes. Once cooked, drain the noodles and rinse thoroughly with cold water to cool them down and stop the cooking process, keeping the noodles firm and ready for the salad.
2. Prepare Vegetables: While the noodles cool, chop the colorful bell peppers and slice the cucumber into thin, bite-sized pieces. This adds a fresh crunch and vibrant color to the salad.
3. Combine Salad Ingredients: In a large bowl, mix the cooled ramen noodles with chopped bell peppers, shredded carrots, thin cucumber slices, and chopped green onions. Toss gently to combine all the ingredients evenly.
4. Make Dressing: In a separate small bowl, whisk together the low-sodium soy sauce, rice vinegar, toasted sesame oil, honey or sugar, and freshly grated ginger. Adjust the sweetness to taste if desired, creating a balanced tangy and sweet dressing.
5. Toss Salad and Serve: Pour the dressing over the noodle and vegetable mixture. Toss thoroughly until everything is evenly coated with the dressing. Finally, sprinkle toasted sesame seeds on top for added texture and nutty flavor before serving.

Notes

• You can substitute honey with sugar or maple syrup for a vegan option.
• Use low-sodium soy sauce to keep the salt content moderate.
• For extra protein, consider adding grilled chicken, tofu, or edamame.
• This salad can be prepared a few hours ahead and refrigerated for flavors to meld.
• Ensure to rinse noodles well after cooking to avoid sogginess in the salad.

Keywords: Ramen Noodle Salad, Asian Salad, Cold Noodle Salad, Quick Summer Salad, Healthy Noodle Salad, Sesame Dressing