Ramen Noodle Salad: 7 Reasons to Love This Crunchy Dish

Ramen Noodle Salad is a delightful and crunchy dish that has become a favorite for many. This vibrant salad combines toasted ramen noodles, peanuts, and sesame seeds topped with a tangy and sweet rice vinegar dressing. With layers of fresh vegetables like cabbage, edamame, and carrots, this salad is not just visually appealing but also a feast for the taste buds. It’s perfect for a quick lunch or as a side dish for any meal. Let’s dive into why you’ll love this dish!

Why You’ll Love This Ramen Noodle Salad

This Ramen Salad is a crowd-pleaser for many reasons. First, it’s incredibly easy to prepare, making it an Easy Ramen Salad Recipe that anyone can whip up in no time. Second, the combination of textures—from the crunchy ramen noodles to the fresh veggies—creates a satisfying meal that feels indulgent yet healthy. Third, it’s versatile; you can easily customize it to suit your preferences, whether you’re looking for a Vegetarian Ramen Salad recipe or something spicier with a Spicy Ramen Noodle Salad recipe.

Additionally, it’s perfect for meal prep, allowing you to enjoy delicious servings throughout the week. Lastly, the vibrant flavors are enhanced by the tangy dressing, making it a refreshing option during warmer days. Truly, this salad is a delightful combination of taste, health, and convenience!

Ingredients for Ramen Noodle Salad

Gather these items:

• 2 (3-oz.) packages ramen noodles
• 1/2 cup raw, unsalted peanuts
• 1/4 cup raw sesame seeds
• 1 garlic clove, grated
• 1/3 cup unseasoned rice vinegar
• 1/4 cup pure maple syrup or honey
• 1/4 cup toasted sesame oil
• Zest of 1/2 orange
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons ground ginger
• 1 teaspoon kosher salt
• 4 cups thinly shredded green cabbage (from about 1/2 head)
• 1 cup thinly shredded red cabbage (from about 1/4 head)
• 1/2 cup shelled edamame
• 1/2 cup shredded unpeeled carrots (from about 3 medium)
• 1/2 cup thinly sliced scallions
• 1/4 cup finely chopped fresh cilantro

How to Make Ramen Noodle Salad Step-by-Step

1. Step 1: Preheat the oven to 400°F and arrange a rack in the center. Keeping the ramen noodles in their packs, crush one package into small crumbs and the other into slightly larger, bite-sized pieces. Pour both crushed noodle packs onto a baking sheet, add the peanuts and sesame seeds, then toss to combine evenly.
2. Step 2: Place the baking sheet in the oven and bake the ramen, peanuts, and sesame seed mixture for about 6 minutes, tossing halfway through, until the topping is golden brown and toasted to perfection.
3. Step 3: In a bowl, whisk together the grated garlic, rice vinegar, maple syrup or honey, toasted sesame oil, orange zest, soy sauce, and ground ginger until fully combined. Set aside.
4. Step 4: In a large mixing bowl, combine the shredded green and red cabbage, shelled edamame, shredded carrots, sliced scallions, chopped cilantro, and kosher salt. Toss the vegetables to mix well.
5. Step 5: Pour the prepared dressing over the vegetable mixture and toss thoroughly to coat all ingredients evenly with the tangy and sweet dressing.
6. Step 6: Add the toasted ramen, peanut, and sesame seed mixture to the salad bowl. Toss again gently, ensuring the crunchy topping is well-distributed throughout the salad.
7. Step 7: This salad can be prepared up to 3 days in advance. Store it in an airtight container in the refrigerator to maintain freshness and crunch.

Pro Tips for the Perfect Ramen Noodle Salad

Keep these in mind:

• This salad is great for meal prep.
• Adjust the sweetness by varying the amount of maple syrup or honey.
• For an added kick, try incorporating some chili flakes or a spicy dressing.

Best Ways to Serve Ramen Noodle Salad

There are numerous ways to enjoy this Noodle Salad. You can serve it as a refreshing side dish alongside grilled chicken or fish, or even enjoy it as a light lunch on its own. Pair it with a protein of your choice to make it a complete meal. For a twist, try adding some sliced grilled tofu for a hearty vegetarian option!

How to Store and Reheat Ramen Noodle Salad

This salad is perfect for meal prep. To store, keep it in an airtight container in the refrigerator. It will last up to 3 days while maintaining its crunchiness. Just give it a gentle toss before serving to redistribute the dressing and toppings!

Frequently Asked Questions About Ramen Noodle Salad

What’s the secret to perfect Ramen Noodle Salad?

The secret lies in the crunchy toppings and fresh vegetables. Make sure to toast the ramen, peanuts, and sesame seeds until golden for the best flavor and crunch. Using fresh ingredients will enhance the salad’s overall taste and texture!

Can I make Ramen Noodle Salad ahead of time?

Yes, you can prepare this salad up to 3 days in advance. Just store it in an airtight container and keep the crunchy toppings separate until you’re ready to serve. This way, they will remain crispy!

How do I avoid common mistakes with Ramen Noodle Salad?

To avoid sogginess, don’t add the crunchy toppings until just before serving. Also, ensure that the dressing is well-balanced to enhance the flavors without overpowering the fresh ingredients.

Variations of Ramen Noodle Salad You Can Try

There are many exciting twists you can put on this classic Asian Ramen Salad. For instance, you can include grilled shrimp or chicken for added protein, or switch the vegetables based on seasonal offerings. You can also try a Ramen salad with peanut dressing for a nutty flavor, or mix in some fruit like mandarin oranges for a sweet touch. Don’t be afraid to experiment!

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For additional insights on the health benefits of fresh vegetables, you can read this article on Healthline.

Ramen Noodle Salad: 7 Reasons to Love This Crunchy Dish

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A crunchy and vibrant ramen noodle salad combining toasted ramen noodles, peanuts, and sesame seeds with a tangy and sweet rice vinegar dressing.

• Author: Olivia
• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Yield: Serves 6
• Category: Salad
• Method: Baking and Tossing
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 (3-oz.) packages ramen noodles
• 1/2 cup raw, unsalted peanuts
• 1/4 cup raw sesame seeds
• 1 garlic clove, grated
• 1/3 cup unseasoned rice vinegar
• 1/4 cup pure maple syrup or honey
• 1/4 cup toasted sesame oil
• Zest of 1/2 orange
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons ground ginger
• 1 teaspoon kosher salt
• 4 cups thinly shredded green cabbage (from about 1/2 head)
• 1 cup thinly shredded red cabbage (from about 1/4 head)
• 1/2 cup shelled edamame
• 1/2 cup shredded unpeeled carrots (from about 3 medium)
• 1/2 cup thinly sliced scallions
• 1/4 cup finely chopped fresh cilantro

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Instructions

1. Preheat the oven to 400°F and arrange a rack in the center. Keeping the ramen noodles in their packs, crush one package into small crumbs and the other into slightly larger, bite-sized pieces. Pour both crushed noodle packs onto a baking sheet, add the peanuts and sesame seeds, then toss to combine evenly.
2. Place the baking sheet in the oven and bake the ramen, peanuts, and sesame seed mixture for about 6 minutes, tossing halfway through, until the topping is golden brown and toasted to perfection.
3. In a bowl, whisk together the grated garlic, rice vinegar, maple syrup or honey, toasted sesame oil, orange zest, soy sauce, and ground ginger until fully combined. Set aside.
4. In a large mixing bowl, combine the shredded green and red cabbage, shelled edamame, shredded carrots, sliced scallions, chopped cilantro, and kosher salt. Toss the vegetables to mix well.
5. Pour the prepared dressing over the vegetable mixture and toss thoroughly to coat all ingredients evenly with the tangy and sweet dressing.
6. Add the toasted ramen, peanut, and sesame seed mixture to the salad bowl. Toss again gently, ensuring the crunchy topping is well-distributed throughout the salad.
7. This salad can be prepared up to 3 days in advance. Store it in an airtight container in the refrigerator to maintain freshness and crunch.

Notes

• This salad is great for meal prep.
• Adjust the sweetness by varying the amount of maple syrup or honey.

Nutrition

• Serving Size: 1 cup
• Calories: 250
• Sugar: 5g
• Sodium: 300mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 0mg