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
- 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
- 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.
- While the noodles cool, chop the bell peppers and cucumber into bite-sized pieces.
- In a large bowl, combine cooled noodles with bell peppers, carrots, cucumber, and green onions. Toss gently to mix.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or sugar, and ginger. Adjust sweetness if desired.
- 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.