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Refreshing Cold Ramen Noodle Salad

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A vibrant cold ramen noodle salad bursting with flavors and textures, ideal for warm weather meals.

Ingredients

Scale
  • 3 packs of instant ramen noodles (discard seasoning packets)
  • 2 cups of shredded cabbage (red or green)
  • 1 cup of julienned carrots
  • 1 cup of sliced bell peppers (any color)
  • 1 cup of sliced cucumber
  • 1/2 cup of sliced green onions
  • 1/2 cup of edamame, shelled and cooked
  • 1/4 cup of chopped cilantro
  • 1/3 cup of roasted peanuts, chopped
  • 1/3 cup of sesame seeds, toasted
  • 1/3 cup of soy sauce
  • 3 tablespoons of rice vinegar
  • 1 tablespoon of sesame oil
  • 1 tablespoon of honey
  • 1 tablespoon of lime juice
  • 1 clove of garlic, minced
  • 1 teaspoon of grated ginger
  • 1 teaspoon of sriracha (optional, for heat)
  • Salt and pepper to taste

Instructions

  1. Cook the Ramen: Start by boiling a pot of water. Once it’s at a rolling boil, add the instant ramen noodles. Let them cook according to the package instructions, usually about 3–5 minutes. Rinse under cold water after draining.
  2. Prep the Veggies: Slice the cabbage, julienne the carrots, and slice the bell peppers and cucumber. Use finely sliced green onions.
  3. Make the Dressing: In a mixing bowl, combine soy sauce, rice vinegar, sesame oil, honey, lime juice, minced garlic, grated ginger, and sriracha. Whisk until blended.
  4. Combine Everything: In a large bowl, mix the cooked ramen noodles, cabbage, carrots, bell peppers, cucumber, green onions, edamame, and cilantro. Pour dressing over and toss gently.
  5. Garnish and Serve: Top with roasted peanuts and sesame seeds. Toss gently and serve. Chill in the refrigerator for 30 minutes for a cooler dish.

Notes

Allows for various protein additions such as chicken, shrimp, or tofu. The salad can be made ahead of time and stored in the fridge.

Nutrition

Keywords: ramen, salad, cold salad, summer dish, quick meal

Find it online: https://hearthfulkitchen.com/cold-ramen-noodle-salad-ramen-salad/