Irresistible Ramen Noodle Salad: A Flavorful Delight

Ramen Noodle Salad is a delightful explosion of flavors, colors, and textures that dances on your taste buds. Imagine the crunch of fresh vegetables mingling with tender noodles, all tossed in a tangy dressing that sings of soy and sesame. It’s like a party in your mouth where every bite brings new friends to the table. For more inspiration, check out this lunch ideas recipe.

I can still remember the first time I made this vibrant dish for a summer potluck. As soon as my friends dove into the bowl, their eyes lit up like they’d just found treasure buried at the beach. This salad is perfect for barbecues, picnics, or even as a quick weeknight dinner. Trust me, you’ll want to whip it up again and again! For more inspiration, check out this dinner recipes recipe.

There was that one time my cousin brought her fancy boyfriend to dinner, and this salad stole the show. He couldn’t stop asking for seconds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ramen Noodles: Choose traditional ramen noodles; they provide the perfect chewy texture when cooked properly.

• Cabbage: I love using a mix of green and purple cabbage for added color and crunch.

• Carrots: Freshly grated carrots add sweetness and vibrant orange hues to the salad.

• Green Onions: These provide a mild onion flavor with a lovely crunch—use them generously!

• Bell Peppers: A splash of color from red or yellow bell peppers brightens up the dish.

• Sesame Seeds: Toasted sesame seeds add a nutty flavor and delightful crunch—don’t skip these!

For the Sauce:

• Soy Sauce: Use low-sodium soy sauce so you can control the saltiness of your dressing.

• Rice Vinegar: This adds essential tang; choose unseasoned rice vinegar for balanced flavor.

• Sesame Oil: A little goes a long way; it imparts rich depth to the overall taste of your salad.

• Honey or Sugar: A touch of sweetness helps balance out the salty and tangy components in your dressing.

• Ginger Powder : Adds warmth and spice; fresh ginger works too if you prefer a more robust flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Ramen Noodle Salad

Cook the Ramen Noodles: Begin by boiling water in a large pot. Add ramen noodles and cook according to package instructions until al dente—usually about 4 minutes—then drain and rinse under cold water.

Prepare the Vegetables: While noodles cool, chop cabbage, slice bell peppers, grate carrots, and chop green onions into bite-sized pieces for maximum crunch.

Create the Dressing: In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, honey (or sugar), and ginger powder until well combined—this will be your magical elixir.

Toss Everything Together: In a large mixing bowl, combine cooled noodles with chopped veggies. Drizzle dressing over everything and toss gently until all ingredients are evenly coated.

Add Finishing Touches: Sprinkle toasted sesame seeds on top for extra flair! For an added kick, feel free to toss in some crushed red pepper flakes if you’re feeling adventurous!

With these steps completed effortlessly within 30 minutes or less, you’re ready to serve this delightful Ramen Noodle Salad at any gathering—or just enjoy it all by yourself while binge-watching your favorite show!

Perfecting the Cooking Process

Start by boiling the ramen noodles until tender, usually around 3-5 minutes. Drain and cool them under cold water to keep them from getting mushy while you prepare your dressing and veggies.

Add Your Touch

Feel free to swap out vegetables based on what you have! Try adding bell peppers, edamame, or even some grilled chicken for extra protein.

Storing & Reheating

Store your Ramen Noodle Salad in an airtight container in the fridge. It stays fresh for up to three days; just give it a good stir before serving again.

Making this salad always reminds me of summer picnics with my family, where we’d devour bowls of it while joking about who could eat more without using utensils.

FAQ

What makes Ramen Noodle Salad unique?

The combination of crunchy veggies and chewy noodles creates an unforgettable texture contrast.

Can I make this salad ahead of time?

Absolutely! It tastes even better after the flavors meld together overnight in the fridge.

How do I prevent my noodles from becoming mushy?

Cool the cooked noodles under cold water immediately after boiling them to maintain their texture.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Ramen Noodle Salad

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• Author: Jennifer
• Total Time: 20 minutes
• Yield: Serves 6

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Description

Ramen Noodle Salad is a vibrant and refreshing dish that combines crunchy vegetables with tender ramen noodles, all drizzled in a delectable soy-sesame dressing. Perfect for summer gatherings or quick weeknight dinners, this salad is not only colorful but also packed with flavor. Its versatility allows you to customize it with your favorite veggies, making it a delightful addition to any meal.

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Ingredients

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• 3 packs of ramen noodles (discard seasoning packets)
• 2 cups green cabbage, shredded
• 1 cup purple cabbage, shredded
• 1 cup carrots, grated
• 1/2 cup green onions, chopped
• 1/2 cup bell peppers (red or yellow), sliced
• 2 tablespoons toasted sesame seeds
• 1/4 cup low-sodium soy sauce
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or sugar
• 1 teaspoon ginger powder

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Instructions

1. Cook the ramen noodles in boiling water for about 4 minutes until al dente. Drain and rinse under cold water to cool.
2. While the noodles cool, prepare the vegetables: shred the cabbages, grate the carrots, chop the green onions, and slice the bell peppers.
3. In a bowl, whisk together soy sauce, rice vinegar, sesame oil, honey (or sugar), and ginger powder to create the dressing.
4. In a large mixing bowl, combine cooled noodles and prepared vegetables. Drizzle the dressing over them and toss gently until well coated.
5. Top with toasted sesame seeds before serving.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Asian

Nutrition

• Serving Size: About 1 cup (150g)
• Calories: 210
• Sugar: 5g
• Sodium: 400mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 0mg