Easy Ramen Noodle Salad Recipe

The key to a delicious easy ramen noodle salad recipe is in its simplicity and the burst of flavors it offers. This dish is incredibly versatile, perfect for quick lunches or as a refreshing side, and can easily become your next family favorite. Packed with crunchy vegetables and a savory dressing, it’s no wonder why this salad is a staple for many.

Growing up, my family would often have this noodle salad during our summer picnics. My mom always said the secret was in letting the dressing marinate the noodles for just the right amount of time. Her touch always made it taste better, creating cherished memories with each bite. Now, whenever I prepare it, I’m reminded of those joyful summer days.

Why You’ll Love This Recipe

This noodle salad is not just easy to prepare but also incredibly flexible. It’s packed with vibrant flavors and textures that make it a crowd-pleaser. Whether you’re in a hurry or planning a gathering, this recipe is both practical and delicious. Its main appeal lies in its adaptability to suit various taste preferences and dietary needs.

Ingredients Notes

To make this salad, the stars of the show are the ramen noodles and the tangy dressing. It’s best to use fresh vegetables you have at hand, like cabbage, carrots, and bell peppers. Feel free to swap in colorful seasonal vegetables to elevate both the presentation and taste. Don’t forget to check out the international aisle or an Asian grocery store for authentic flavors.

Recipe Steps

Step 1

Cook the ramen noodles according to package instructions without the seasoning packets. Drain and let them cool by spreading them on a baking sheet.

Step 2

Prepare the dressing by whisking together soy sauce, rice vinegar, honey, sesame oil, and a pinch of grated ginger. Allow the flavors to meld for about 10 minutes.

Step 3

In a large bowl, combine the cooled noodles, shredded cabbage, julienned carrots, and sliced bell peppers. Add roasted sesame seeds for an added crunch.

Step 4

Pour the dressing over the noodle mixture and toss well to combine. Ensure the vegetables and noodles are thoroughly coated in the dressing.

Step 5

Let the salad sit in the fridge for at least 30 minutes before serving. This allows all the flavors to come together beautifully.

Storage Options

Store any leftover salad in an airtight container in the refrigerator for up to three days. If you plan to make this dish ahead of time, keep the dressing separate until ready to serve, ensuring maximum freshness. Freezing is not recommended as it alters the texture of the noodles and vegetables significantly.

Variations & Substitutions

Customize this salad to meet your dietary preferences effortlessly. For a gluten-free version, use rice noodles instead of ramen. Add some grilled chicken or tofu for extra protein. For a spicy kick, incorporate a drizzle of sriracha or sprinkle in some chili flakes.

Frequently Asked Questions

Can I use a different type of noodle for this salad? Absolutely! While ramen noodles are traditional, feel free to experiment with other noodle types such as soba, udon, or even whole wheat spaghetti. Each type will bring a unique texture and flavor to your salad.

How can I make this recipe vegan? This recipe can easily be made vegan by substituting honey for agave syrup or maple syrup in the dressing. Ensure your soy sauce or tamari is vegan-friendly, as some brands may contain non-vegan preservatives.

Is it possible to prepare this salad in advance? Yes, preparing this salad a day ahead can intensify the flavors as the ingredients have more time to marinate. Simply combine the vegetables and noodles, then add the dressing just before serving to keep everything crisp and fresh.

Easy Ramen Noodle Salad Recipe

This zesty and fresh Easy Ramen Noodle Salad is perfect for a quick lunch or a light dinner, packed with crunchy veggies and an irresistible dressing!

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Prep Time: 15 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 packs instant ramen noodles discard flavor packets
• ▢ 2 cups shredded cabbage
• ▢ 1 cup carrots julienned
• ▢ 1 cup sugar snap peas chopped
• ▢ 0.5 cup red bell pepper sliced thinly
• ▢ 0.25 cup scallions chopped
• ▢ 0.25 cup cilantro chopped

Dressing

• ▢ 1 tablespoon olive oil
• ▢ 2 tablespoons rice vinegar
• ▢ 1 tablespoon soy sauce
• ▢ 1 tablespoon honey
• ▢ 0.5 teaspoon sesame oil
• ▢ 1 teaspoon ginger freshly grated

Instructions

Preparation Steps

• Break up the ramen noodles into smaller pieces and cook according to package instructions, but without the seasoning packet. Drain and set aside to cool.
• In a large mixing bowl, combine the cabbage, carrots, sugar snap peas, red bell pepper, scallions, and cilantro.
• In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey, sesame oil, and ginger.
• Add the cooled ramen noodles to the vegetable mixture and toss with the dressing until well combined.
• Serve chilled or at room temperature.

Notes

Feel free to customize with your favorite vegetables or add some protein like grilled chicken or tofu for a complete meal.