Delicious Ramen Noodle Salad Recipe

Introduction

This Delicious Ramen Noodle Salad is a fresh and crunchy dish perfect for a quick lunch or a light dinner. Combining crisp vegetables with flavorful noodles and a tangy sesame dressing, it’s both satisfying and easy to make.

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 the noodles completely.
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 the cooled noodles with bell peppers, shredded carrots, cucumber, and green onions. Toss gently to mix 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 if desired.
5. Step 5: Pour the dressing over the salad mixture and toss until everything is evenly coated. Sprinkle toasted sesame seeds on top before serving.

Tips & Variations

• For extra protein, add grilled chicken, shrimp, or tofu to the salad.
• Use snap peas or edamame for additional crunch and color.
• If you prefer a spicier kick, add a splash of sriracha or red pepper flakes to the dressing.
• To save time, prepare the dressing in advance and refrigerate until ready to use.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To keep the noodles from becoming soggy, you can store the dressing separately and toss just before serving. Reheat is not recommended as this salad is best enjoyed cold or at room temperature.

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 if you steam or boil them quickly until tender, then rinse with cold water to cool. Cooking times will vary, so adjust accordingly.

Is this salad suitable for meal prep?

Absolutely. Keep the dressing separate during storage to maintain the noodles and vegetables’ texture. Combine them just before eating for best freshness.

Delicious Ramen Noodle Salad Recipe

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4.4 from 115 reviews

This delicious and refreshing Ramen Noodle Salad features crunchy fresh vegetables and a tangy sesame-soy dressing. Perfect as a light lunch or a side dish, this easy-to-make salad combines cooked ramen noodles with colorful bell peppers, shredded carrots, cucumbers, and green onions, all tossed in a flavorful dressing made from low-sodium soy sauce, rice vinegar, toasted sesame oil, honey, and fresh ginger. The salad is topped with toasted sesame seeds for an extra nutty crunch.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: Asian

Ingredients

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Noodles and Vegetables

• 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, about 3 minutes. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process and cool them completely.
2. Prepare the vegetables: While the noodles are cooling, chop the colorful bell peppers and thinly slice the cucumber into bite-sized pieces for a fresh crunch in the salad.
3. Combine salad ingredients: In a large mixing bowl, add the cooled noodles along with the chopped bell peppers, shredded carrots, sliced cucumber, and chopped green onions. Gently toss everything together to distribute 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 until well combined. Taste and adjust the sweetness or acidity if desired.
5. Toss and serve: Pour the dressing over the noodle and vegetable mixture. Toss thoroughly to ensure all ingredients are coated with the flavorful dressing. Sprinkle the toasted sesame seeds on top as a finishing touch before serving.

Notes

• For a gluten-free option, substitute the instant ramen noodles with gluten-free noodles.
• To add protein, consider tossing in cooked shredded chicken, tofu, or edamame.
• Make sure to rinse the noodles in cold water to prevent them from becoming mushy in the salad.
• Adjust the level of sweetness and vinegar in the dressing to suit your taste preferences.
• Toasted sesame seeds enhance the nutty flavor – toast them lightly in a dry pan if not pre-toasted.
• This salad is best served chilled or at room temperature and can be made a few hours in advance for better flavor melding.

Keywords: Ramen Noodle Salad, Asian Salad, Cold Noodle Salad, Sesame Soy Dressing, Healthy Salad, Easy Lunch