Cold Ramen Noodle Salad
Bright, refreshing, and packed with bold Asian-inspired flavors, this Cold Ramen Noodle Salad is the ultimate quick and easy dish for a light lunch or side. Featuring tender ramen noodles tossed with crisp, colorful vegetables like julienned carrots, cucumbers, red bell peppers, and edamame, this salad is as nutritious as it is visually stunning. The sesame-soy dressing, infused with fresh ginger and garlic, brings a perfect balance of savory, tangy, and slightly sweet notes, while optional chili flakes add a touch of heat. Finished with a sprinkle of toasted sesame seeds, this no-cook recipe comes together in just 20 minutes, making it ideal for meal prep or summer gatherings. Best served chilled, this ramen noodle salad is a vibrant, versatile option for any occasion!
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Recipe Information
Ingredients
- 3 blocks Ramen noodles (uncooked, any flavor, discard seasoning packet)
- 1 cup Carrots (julienned or shredded)
- 1 cup Cucumber (sliced into thin matchsticks or ribbons)
- 1 Red bell pepper (thinly sliced)
- 4 Green onions (thinly sliced)
- 1 cup Edamame (shelled, cooked, and cooled)
- 2 tablespoons Sesame seeds (toasted)
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 2 tablespoons Sesame oil
- 1 tablespoon Honey (or maple syrup for vegan option)
- 1 teaspoon Fresh ginger (grated)
- 1 clove Garlic (minced)
- 0.5 teaspoon Chili flakes (optional, for spice)
Instructions
Bring a pot of water to a boil and cook the ramen noodles according to the package instructions (typically 3-4 minutes). Drain the noodles and rinse thoroughly under cold water to stop cooking. Set aside.
Prepare the vegetables: julienne or shred the carrots, slice the cucumber and red bell pepper into thin strips, and finely slice the green onions.
In a large bowl, combine the cooked noodles, carrots, cucumber, red bell pepper, green onions, and edamame. Toss to mix evenly.
Prepare the dressing: in a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and chili flakes (if using). Adjust seasoning to taste.
Pour the dressing over the noodle and vegetable mixture. Toss gently to coat everything evenly.
Sprinkle toasted sesame seeds over the salad and toss lightly once more.
Chill in the fridge for 15-20 minutes before serving to allow the flavors to meld.
Serve cold, garnished with additional sesame seeds or green onions if desired. Enjoy!
Nutrition Facts
Calories |
2000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.9 g | 119% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1895 mg | 82% | |
| Total Carbohydrate | 233.9 g | 85% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 41.1 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2652 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
