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Asian Ramen Noodle Salad

Asian Ramen Noodle Salad
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This Asian Ramen Noodle Salad is a quick, easy, and flavorful dish combining tender ramen noodles, fresh crunchy vegetables, and a zesty, sweet-savory dressing. Perfect for a light lunch, side dish, or main meal, it offers a balanced mix of textures and bright Asian-inspired flavors that are sure to satisfy.

Ingredients

Scale

Noodles

  • 3 ounces ramen noodles (about 1 package, without seasoning)

Vegetables

  • 2 cups shredded cabbage
  • 1 cup shredded carrots
  • 1/2 cup thinly sliced red bell pepper
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro

Nuts

  • 1/4 cup toasted sliced almonds

Dressing

  • 3 tablespoons soy sauce (use tamari for gluten-free or vegan option)
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey (use maple syrup for vegan option)
  • 1 teaspoon sesame oil
  • 1 teaspoon freshly grated ginger

Instructions

  1. Cook the Ramen Noodles: Bring a pot of water to a boil and cook the ramen noodles according to the package instructions, usually about 3 minutes. Drain and rinse under cold water to stop the cooking process and cool the noodles for the salad.
  2. Prep the Vegetables: While the noodles cool, finely shred the cabbage and carrots, thinly slice the red bell pepper and green onions, and chop the fresh cilantro. Having everything prepped makes mixing a breeze.
  3. Make the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and freshly grated ginger. This dressing brings together savory, tangy, and sweet flavors that enhance the salad.
  4. Toss It All Together: In a large mixing bowl, combine the cooled noodles, shredded vegetables, toasted almonds, and cilantro. Pour the dressing over the salad and toss gently until everything is evenly coated.
  5. Chill and Serve: For best flavor, refrigerate the salad for 15-30 minutes before serving to allow the flavors to meld and keep the vegetables crisp.

Notes

  • Do not overcook noodles to keep them al dente and prevent mushiness.
  • Lightly toast almonds or other nuts in a dry pan to enhance crunch and flavor.
  • Use freshly grated ginger instead of powder for a brighter, cleaner taste.
  • Prepare the dressing and chop vegetables ahead of time for quicker assembly.
  • Adjust the dressing’s sweetness or acidity to your preference by tasting before mixing.
  • Serve with extra toasted almonds, sesame seeds, or chopped green onions as garnishes.
  • Store leftover salad in an airtight container in the refrigerator for up to 3 days, adding crunchy toppings just before serving.
  • Freezing is not recommended as noodles and vegetables lose their crispness.

Nutrition

Keywords: Asian ramen noodle salad, crunchy noodle salad, quick Asian salad, healthy ramen salad, ramen noodle salad dressing, gluten-free Asian salad

Find it online: https://lillysplate.com/asian-ramen-noodle-salad/