This Easy Asian Ramen Noodle Salad is a fun mix of crunchy veggies and tasty noodles, dressed in a zesty sauce. It’s perfect for a quick lunch or as a side dish at dinner!
You won’t believe how simple it is to whip up! I love making it for picnics. Just toss everything together, and voilà! It’s crunchy, refreshing, and sure to brighten your meal. 🥗
Key Ingredients & Substitutions
Ramen Noodles: The backbone of this salad! Traditional ramen works well, but you can swap in other noodles like soba or rice noodles if you prefer something gluten-free. You can even use whole grain or egg noodles.
Purple Cabbage: This adds a lovely crunch and color to the salad. If you can’t find purple cabbage, green cabbage will also work. It won’t be as colorful, but will still taste great!
Bell Pepper: I love the sweetness of red bell pepper here, but you could use yellow or orange if you like! Or for a bit of spice, consider thinly sliced jalapeños or a more mild pepper.
Peanuts: Roasted peanuts add a nice crunch. If you have nut allergies, try sunflower seeds or pumpkin seeds for a similar crunch without the nuts!
Sesame Oil: This oil adds a unique flavor. If you don’t have it, you can use more vegetable oil but the taste will change. Aside from that, make sure to use toasted sesame seeds if possible—they enhance the nutty flavor!
How Do I Get the Perfectly Cooked Noodles?
Cooking ramen noodles just right is key to a great salad. You want them to be tender but not mushy! Here’s how to do it:
- Start with a pot of boiling salted water. Salt helps flavor the noodles!
- Add the ramen and cook for about 2-3 minutes. Check frequently—remember they will also soften when tossed with the dressing.
- Once cooked, drain them immediately and rinse under cold water to stop the cooking process. This will keep them firm and prevent clumping.
These steps ensure your noodles add the perfect texture to your salad!
Easy Asian Ramen Noodle Salad
Ingredients:
- 2 (3-ounce) packages ramen noodles (discard seasoning packets)
- 2 cups shredded purple cabbage
- 1 red bell pepper, thinly sliced
- 2 medium carrots, julienned or thinly sliced
- 3 green onions, sliced (separate white and green parts)
- 1/2 cup roasted peanuts
- 2 tablespoons sesame seeds (toasted if possible)
- 1/4 cup vegetable oil (or any neutral oil)
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or sugar
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- Juice of half a lime (optional, for extra fresh tang)
Time Needed:
This refreshing salad takes about 20 minutes to prepare and can be served immediately or chilled for 30 minutes for better flavor blending. It’s a quick and easy dish that brings vibrant flavors to your table!
Instructions:
1. Prepare the Noodles:
Start by breaking the ramen noodles into bite-sized pieces while they are still in the package or after opening. Bring a pot of salted water to a boil, then add the ramen noodles. Cook for about 2-3 minutes until they are just tender. Once done, drain the noodles and rinse them under cold water to stop the cooking process. Set aside to fully drain.
2. Make the Dressing:
In a small bowl, whisk together the vegetable oil, soy sauce, rice vinegar, honey (or sugar), sesame oil, minced garlic, and lime juice (if you’re using it). This dressing is what gives the salad its amazing flavor!
3. Combine Salad Ingredients:
In a large mixing bowl, add the cooked and drained ramen noodles. Next, add the shredded purple cabbage, sliced red bell pepper, julienned carrots, white parts of the green onions, roasted peanuts, and sesame seeds. The colors and textures will make your salad look so inviting!
4. Dress the Salad:
Pour the dressing over the noodle mixture. Using two forks or tongs, gently toss everything together to coat the noodles and vegetables with the dressing. Be careful not to mush the noodles—just a gentle mix will do!
5. Finishing Touch:
To add a pop of color, sprinkle the green parts of the sliced green onions over the top of the salad. Toss gently again to combine.
6. Serve:
Your salad is now ready! You can serve it immediately for a fresh crunch or let it chill in the refrigerator for about 30 minutes to allow the flavors to meld together. Enjoy this colorful, crunchy salad as a side dish or a light main course!
Enjoy your refreshing, crunchy, and flavorful Asian-inspired salad that’s perfect for any occasion!
FAQ for Easy Asian Ramen Noodle Salad
Can I Use Other Noodles Instead of Ramen?
Absolutely! While ramen adds a unique texture, you can substitute soba noodles, rice noodles, or even whole grain pasta if you prefer. Just be mindful of the cooking times as they may vary.
How Can I Make This Salad Vegetarian or Vegan?
This recipe is mostly vegetarian already! To make it fully vegan, simply replace honey with agave syrup or another sweetener of your choice. The rest of the ingredients are plant-based, so it’s a perfect fit!
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Keep in mind that the noodles may absorb some dressing, so it’s best to add a splash of extra dressing before serving again to freshen it up!
Can I Prepare This Salad Ahead of Time?
Yes! You can prepare the salad a few hours in advance. Just wait to add the dressing until right before serving to keep the noodles and veggies crisp. If you plan to make it the night before, store the dressing separately and toss before serving.
