Quick and Easy Ramen Noodle Salad Recipe

Published: March 23, 2025

by Amelia

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There’s something about a bowl of ramen noodle salad that just screams “I’m ready for a party!” Imagine crunchy vegetables dancing alongside chewy noodles in a tangy dressing that makes your taste buds do the cha-cha. The combination of flavors and textures in this dish is so delightful that you’ll find yourself daydreaming about it long after the last bite is gone. It’s like summer in a bowl—perfect for picnics or those lazy afternoons when you want something light yet satisfying.

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Essential Ingredients
Let’s Make it together
Perfecting the Cooking Process
Add Your Touch
Storing & Reheating
FAQ
Can I use instant ramen for ramen noodle salad?
How can I make the salad vegan?
What dressing works best for this salad?
📖 Recipe Card

This recipe has been a staple at my family gatherings since I learned to cook. I remember one summer barbecue where my cousin took one bite and declared it “life-changing”—I mean, who knew ramen could be so versatile? Now, every time there’s a get-together, I have to make at least two bowls or risk an uprising among my relatives. You won’t just want this dish; you’ll crave it!

Why You'll Love This Recipe

This ramen noodle salad is incredibly easy to prepare and can be made in under 30 minutes
Its vibrant colors and crunch create an eye-catching presentation that impresses guests
The flavor profile is a delightful balance of savory, sweet, and tangy notes making it irresistible
Plus, it’s versatile enough to customize based on your favorite veggies or proteins

I once served this dish at a potluck where my friend couldn’t stop raving about how refreshing it was—it was gone before I even got a second helping!

Recipe preparation

Essential Ingredients

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

Ramen Noodles: Opt for instant ramen; discard the seasoning packet and cook according to package instructions.
Green Onions: Fresh green onions add a crisp bite; slice them thinly for best results.
Cucumber: Use English cucumber for its mild flavor and minimal seeds; slice into thin rounds.
Red Bell Pepper: Sweet and colorful; chop into small pieces for added crunch.
Carrots: Grate or julienne for texture; they provide natural sweetness.
Cabbage: Shredded cabbage contributes volume and crunch; use green or purple for visual appeal.
Sesame Oil: A little goes a long way! It adds depth to the dressing with nutty undertones.
Soy Sauce: Low-sodium soy sauce works best; adjust saltiness according to your preference.
Rice Vinegar: For that tangy kick; look for unseasoned rice vinegar for the best flavor balance.
Honey or Sugar: Adds sweetness to contrast with the salty elements of the dish; adjust based on taste.
Sesame Seeds: Toasted sesame seeds enhance both flavor and presentation—don’t skip them!
Cilantro (optional): Adds freshness and color if you’re feeling adventurous!

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

Let’s Make it together

Prep Your Noodles: Cook the ramen noodles according to package instructions until tender but still firm. Drain them well and rinse under cold water to stop cooking.

Chop Your Veggies: While your noodles cool off, chop all your veggies—green onions, cucumber, red bell pepper, carrots, and cabbage—into bite-sized pieces.

Mix Your Dressing: In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey or sugar until combined. You’re looking for a smooth blend with no clumps.

Combine Everything: In a large mixing bowl, toss cooled noodles with chopped veggies. Pour over the dressing gradually while mixing everything together until evenly coated.

Garnish & Serve: Finally, sprinkle toasted sesame seeds on top along with cilantro if desired. Serve immediately or chill in the fridge for about 30 minutes to let flavors meld.

Enjoy: Dig into your delicious ramen noodle salad! Its vibrant colors are as inviting as its flavors are refreshing.

Now you’re equipped with all you need to craft this delightful ramen noodle salad! Enjoy making it as much as you will eating it!

You Must Know

Ramen noodle salad is a delightful dish that combines crunch with a zesty dressing
Perfect for picnics, it’s both refreshing and filling
The colorful veggies not only enhance the flavor but also make your plate pop with visual appeal

Perfecting the Cooking Process

To achieve the best results, cook the ramen noodles according to package instructions while prepping your vegetables and dressing. This way, everything comes together seamlessly and keeps the noodles perfectly al dente.

Serving and storing

Add Your Touch

Feel free to swap out vegetables based on your favorites or seasonal offerings. Adding proteins like grilled chicken or tofu can also elevate this salad into a hearty meal.

Storing & Reheating

Store any leftover ramen noodle salad in an airtight container in the fridge for up to three days. For best textures, enjoy cold without reheating.

Chef's Helpful Tips

Always rinse cooked noodles under cold water to prevent clumping and maintain their texture
Adding a splash of vinegar to your dressing can enhance flavors significantly
Lastly, don’t skip fresh herbs—they’ll elevate the salad beautifully!

The first time I made ramen noodle salad for a family gathering, my cousin declared it “the best thing ever.” It felt amazing to see everyone enjoying something I prepared with love!

FAQs

FAQ

Can I use instant ramen for ramen noodle salad?

Absolutely! Instant ramen works well and saves time in preparation.

How can I make the salad vegan?

Simply omit any animal-based ingredients and focus on fresh vegetables and tofu.

What dressing works best for this salad?

A tangy sesame vinaigrette pairs perfectly with the crunchy noodles and veggies.

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