Delicious Ramen Noodle Salad Recipe
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.
- 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
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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://leofoster.com/delicious-ramen-noodle-salad-recipe/
