Ramen noodle salad is a delightful fusion of flavors and textures that can brighten any meal. Picture crunchy vegetables mingling with tender noodles under a zesty dressing that dances on your palate like a happy little tune. This dish is not just about taste; it’s about the vibrant colors and aromas that make you excited to dig in!

I first encountered this colorful salad at a potluck where it stole the show faster than a cat chasing a laser pointer. The mix of flavors brought everyone together as we shared laughs and second helpings. Now, it’s become my go-to dish for summer barbecues and casual family dinners. Trust me; you will want to keep this recipe close!

I remember the first time I brought this dish to a gathering; my friends devoured it within minutes and begged for the recipe.

Essential Ingredients

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

• Ramen Noodles: Use instant ramen noodles without the seasoning packet for great texture and flavor.
• Colorful Bell Peppers: Choose red, yellow, or green peppers for a pop of color and crunch.
• Shredded Carrots: Fresh carrots add sweetness and color; buy pre-shredded for convenience.
• Cucumber: A refreshing addition that brings crispness; slice thinly for best results.
• Green Onions: These provide a mild onion flavor; chop finely for even distribution throughout the salad.
• Sesame Seeds: Sprinkle toasted sesame seeds on top for added crunch and nuttiness.

For the Dressing:

• Soy Sauce: Opt for low-sodium soy sauce to control saltiness without sacrificing flavor.
• Rice Vinegar: This adds tartness that balances the richness of the other ingredients.
• Sesame Oil: Use toasted sesame oil for an earthy depth of flavor in your dressing.
• Honey or Sugar: Sweeten to taste; honey adds a nice floral note if you prefer natural sweetness.
• Fresh Ginger: Grate fresh ginger for a zingy kick that brightens up the entire dish.

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

Let’s Make it Together

Prepare the Noodles: Begin by boiling water in a large pot. Add the ramen noodles and cook according to package instructions until al dente—about three minutes usually does the trick.

Rinse with Cold Water: Drain the noodles and rinse them under cold water to stop cooking. This helps maintain their texture while allowing them to cool down quickly.

Chop Your Veggies: While waiting on those noodles, grab your colorful bell peppers and cucumber. Chop them into bite-sized pieces that will add crunch and color to your salad.

Mix Everything Together: In a large mixing bowl, combine cooled noodles with chopped veggies. Toss gently so everything gets acquainted without breaking those lovely noodles.

Whisk Up Your Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or sugar, and fresh ginger. Taste it first before pouring over your salad—adjust sweetness if necessary.

Dress It Up: Pour the dressing over your noodle mixture and toss everything together until well-coated. Sprinkle sesame seeds on top before serving as an elegant finishing touch!

Enjoy your vibrant ramen noodle salad as an appetizer at gatherings or as an effortless meal prep option throughout your busy week! It’s sure to become a staple in any kitchen!

Perfecting the Cooking Process

Start by boiling the ramen noodles while preparing your dressing in a separate bowl. This ensures everything is fresh when combined, creating that perfect harmony of flavors.

Add Your Touch

Customize your ramen noodle salad with vegetables like bell peppers or cucumbers. Substitute the dressing with peanut sauce for an extra kick or add protein like grilled chicken for heartiness.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Avoid reheating if you prefer a crunchy salad; simply enjoy it cold.

Sharing this recipe reminds me of a summer picnic where my friends couldn’t stop raving about how refreshing and delicious the ramen noodle salad was, making me the unofficial “salad queen” of our group!

FAQ

What vegetables can I add to ramen noodle salad?

Carrots, cucumbers, and bell peppers add color and crunch to your salad.

Can I make ramen noodle salad ahead of time?

Yes, it stores well in the fridge; just keep dressing separate until serving.

Is there a gluten-free option for ramen noodles?

Look for rice noodles or gluten-free ramen alternatives available at most grocery stores.

Print

Delicious Ramen Noodle Salad

---

• Author: Mery Mack
• Total Time: 20 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Ramen noodle salad is a refreshing blend of crunchy vegetables and tender noodles tossed in a flavorful dressing. This vibrant dish is perfect for gatherings or meal prep, bringing joy to every bite.

---

Ingredients

Scale 1x2x3x

• 2 packs instant ramen noodles (without seasoning)
• 1 cup colorful bell peppers, chopped
• 1 cup shredded carrots
• 1 cup cucumber, thinly sliced
• 1/4 cup green onions, chopped
• 2 tbsp toasted sesame seeds
• 1/4 cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp honey or sugar
• 1 tsp fresh ginger, grated

---

Instructions

1. Boil a large pot of water and cook the ramen noodles according to package instructions (about 3 minutes). Drain and rinse with cold water to cool.
2. While the noodles cool, chop the bell peppers and cucumber into bite-sized pieces.
3. In a large bowl, combine cooled noodles with bell peppers, carrots, cucumber, and green onions. Toss gently to mix.
4. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or sugar, and ginger. Adjust sweetness if desired.
5. Pour the dressing over the salad mixture and toss until evenly coated. Sprinkle sesame seeds on top before serving.

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

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 250
• Sugar: 8g
• Sodium: 550mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 0mg

Keywords: - Customize your salad by adding proteins like grilled chicken or tofu. - For extra crunch, consider adding nuts or seeds. - Store leftovers in an airtight container in the fridge for up to three days.