Delicious Ramen Noodle Salad Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: Asian
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
