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 colorful vegetables with a tangy sesame dressing, it’s quick to prepare and full of flavor.

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 immediately rinse with cold water to cool the noodles.
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 chopped green onions. Toss gently to mix evenly.
4. Step 4: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or sugar, and grated fresh ginger. Taste and adjust sweetness if desired.
5. Step 5: Pour the dressing over the noodle salad and toss gently until everything is evenly coated. Sprinkle toasted sesame seeds on top before serving.

Tips & Variations

• For extra protein, add cooked chicken, tofu, or shrimp to the salad.
• Use a variety of bell pepper colors for a more vibrant presentation.
• Substitute rice vinegar with apple cider vinegar if needed, though the flavor will be slightly different.
• Toast your own sesame seeds in a dry pan to enhance their nutty aroma.
• Make the salad a few hours ahead to allow flavors to meld, but add sesame seeds just before serving to keep them crunchy.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. If the noodles absorb too much dressing and soften over time, you can toss in a little more soy sauce or a splash of vinegar before serving to refresh the flavors. This salad is best enjoyed chilled 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 work well too. Just cook them according to package instructions and rinse with cold water to cool before using.

Is this salad gluten-free?

To make this salad gluten-free, use gluten-free soy sauce or tamari as a substitute for regular soy sauce.

Delicious Ramen Noodle Salad Recipe

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★★★★★

4.8 from 122 reviews

This Delicious Ramen Noodle Salad is a vibrant and refreshing dish featuring crunchy vegetables, tender instant ramen noodles, and a flavorful Asian-inspired dressing. Perfect for a quick lunch or a light dinner, this salad is easy to prepare and offers a delightful blend of textures and tastes with a hint of sesame and ginger.

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

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

Dressing & Garnish

• 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
• 2 tbsp toasted sesame seeds

Instructions

1. Cook the 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 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 to add fresh crunch and color to your salad.
3. Combine salad ingredients: In a large bowl, mix the cooled noodles with chopped bell peppers, shredded carrots, cucumber slices, and green onions. Toss gently to combine 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 the sweetness or tanginess to your liking.
5. Toss salad with dressing: Pour the dressing over the noodle and vegetable mixture, tossing thoroughly so every bite is well coated. Finally, sprinkle toasted sesame seeds on top to add a nutty flavor and extra texture before serving.

Notes

• For a spicier kick, add a dash of sriracha or chili flakes to the dressing.
• To make this salad vegan, use maple syrup or agave nectar instead of honey.
• Use fresh ginger for best flavor; ground ginger can be substituted but adjust quantity accordingly.
• Serve immediately or chill in the refrigerator for up to 2 hours for better flavor melding.
• Swap out vegetables based on seasonality or preference, such as adding shredded cabbage or snap peas.

Keywords: ramen noodle salad, Asian salad, instant ramen recipe, cold noodle salad, quick lunch recipes, sesame dressing, healthy noodle salad