Ramen Noodle Salad is a delightful dish that dances on your taste buds like a choreographed ballet of flavors. Imagine the crunch of fresh vegetables mingling with tender ramen noodles, all tossed in a tangy dressing that brings everything together like an unexpected plot twist in your favorite rom-com.

Now, picture this: it’s a hot summer day, and you’re at a picnic with friends, laughing and sharing stories while the sun shines down. Suddenly, someone pulls out this vibrant Ramen Noodle Salad, and it becomes the star of the show. cool watermelon feta salad The laughter grows louder as everyone dives in, each bite evoking nostalgic memories of carefree summers filled with good food and great company. peach and feta arugula salad.

I remember the first time I made Ramen Noodle Salad; my friends devoured it and begged for the recipe! savory Mexican lasagna.

Essential Ingredients

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

• Ramen Noodles: Use instant ramen noodles; they cook quickly and absorb flavors beautifully.
• Red Cabbage: Adds crunch and vibrant color; choose one that’s firm and heavy. For more inspiration, check out this easy corned beef and cabbage recipe.
• Carrots: Grate them fresh for sweetness; they add both texture and color to your salad.
• Green Onions: Chopped finely, they provide a mild onion flavor; opt for fresh ones with bright green tops.
• Bell Peppers: Use any color you like; they contribute sweetness and stunning visual appeal.
• Sunflower Seeds: These little gems add crunch; look for raw or roasted varieties based on preference.

For the Dressing:

• Soy Sauce: A foundational ingredient that adds depth; low-sodium options are best for balance.
• Sesame Oil: A touch of this fragrant oil elevates the dressing’s flavor; use toasted sesame oil for extra richness.
• Rice Vinegar: This gives the dressing its zingy kick; choose unseasoned rice vinegar for pure flavor.
• Sugar: Just a pinch balances out the saltiness of the soy sauce perfectly.
• Ginger Powder: Adds warmth and depth; fresh ginger can also be used if you prefer!

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

Let’s Make it Together

Cook the Noodles: Begin by boiling water in a large pot. Add ramen noodles and cook according to package instructions until tender but still slightly firm. Drain and rinse under cold water to stop cooking.

Create the Dressing: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, sugar, and ginger powder until well combined. Taste to adjust seasoning if needed.

Toss in Vegetables: In a large mixing bowl, combine red cabbage, carrots, green onions, bell peppers, and sunflower seeds. Add cooled ramen noodles on top.

Add Dressing & Mix Well: Pour the dressing over the noodle-vegetable mix. Gently toss everything together until evenly coated with that glorious dressing.

Chill & Serve!: Cover the bowl with plastic wrap or transfer to an airtight container. Chill in the refrigerator for at least 30 minutes before serving to let flavors mingle beautifully.

This Ramen Noodle Salad is not just another side dish; it’s an experience waiting to happen on your table! Enjoy! For more inspiration, check out this easy bangers and mash recipe recipe.

Perfecting the Cooking Process

Start by boiling the ramen noodles until tender, about 3-5 minutes. While they cook, chop your vegetables and whisk together the dressing. This way, everything comes together seamlessly without leaving you frazzled.

Add Your Touch

Feel free to swap in your favorite veggies like bell peppers or snap peas. You can also add proteins like grilled chicken or tofu for a heartier meal. spicy grilled chicken burritos Customize the dressing with sesame oil for an extra flavor punch.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. If reheating, add a splash of water to prevent sticking. Enjoy cold or at room temperature; it’s great either way!

I remember hosting a picnic where I brought this ramen noodle salad. It vanished within minutes! Everyone loved how refreshing it was, and now it’s my go-to dish for any gathering.

FAQ

Can I use different types of noodles?

Absolutely! Any quick-cooking noodles will work well in this salad.

How long can I store ramen noodle salad?

It stays fresh in the fridge for about three days if stored properly.

Is this salad suitable for meal prep?

Yes! It’s perfect for meal prep; just keep the dressing separate until serving.

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Ramen Noodle Salad

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

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Description

Ramen Noodle Salad is a refreshing and vibrant dish, perfect for summer picnics or quick weeknight dinners. This delightful salad combines crunchy vegetables and tender ramen noodles, all coated in a tangy dressing that tantalizes your taste buds. With its colorful presentation and easy preparation, this dish is sure to become a favorite at any gathering, making it an ideal choice for potlucks or light lunches.

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Ingredients

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• 2 packs instant ramen noodles
• 1 cup red cabbage, shredded
• 1 cup carrots, grated
• 1/2 cup green onions, chopped
• 1 cup bell peppers, diced (any color)
• 1/4 cup sunflower seeds
• 3 tbsp soy sauce
• 2 tbsp sesame oil (toasted for extra flavor)
• 2 tbsp rice vinegar (unseasoned)
• 1 tsp sugar
• 1/2 tsp ginger powder

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Instructions

1. Boil a large pot of water and cook the ramen noodles according to package instructions until tender (3-5 minutes). Drain and rinse under cold water.
2. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, sugar, and ginger powder until combined.
3. In a large mixing bowl, combine red cabbage, carrots, green onions, bell peppers, and sunflower seeds. Add the cooled ramen noodles on top.
4. Pour the dressing over the noodle mixture and toss gently until well coated.
5. Cover and chill in the refrigerator for at least 30 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Asian

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 250
• Sugar: 5g
• Sodium: 600mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 0mg