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Home » Salads » Ramen Noodle Salad

Ramen Noodle Salad

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
September 7, 2021
4.80 from 5 votes


Last Updated June 23, 2023 | 2 Comments

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This Ramen Noodle Salad is an easy, healthy, and delicious way to use to enjoy crunchy ramen noodles. Filled with a rainbow of fresh veggies and tossed in a homemade ginger honey dressing, enjoy this delicious salad for lunch or dinner.

Ramen Noodle Salad in white bowl on blue plate on cutting board

This flavorful ramen salad is one of my favorite salads and the perfect addition to your next summer cookout or upcoming family gathering. Ready in just 15 minutes, it’s filled with crunchy noodles, an assortment of veggies, and the most delicious Asian-inspired ginger honey dressing.

What Are Ramen Noodles?

Ramen noodles are a type of thin, Chinese-style buckwheat noodle. Unlike egg or rice noodles, ramen is made from only wheat flour, water, salt, and kansui (or lye water), an alkaline solution that gives ramen a smooth, slippery texture when cooked. Ramen noodles are often sold dried or precooked, making them a convenient and quick meal option.

How to Make Ramen Noodle Salad

Start by preparing the dressing. To a medium Mason jar (or any container with an airtight lid), add the dressing ingredients – vegetable oil, honey, water, rice vinegar, soy sauce, sesame oil, ginger, garlic, and red chili flakes. Seal the jar and shake it until everything is fully combined. Taste and adjust to your preference, then put the jar in the fridge until you’re ready to serve the salad.

Prepare the salad. Add the shredded green cabbage, shredded red cabbage, fresh sugar snap peas, green onions, cilantro, carrots, cucumber, cherry tomatoes, Mandarin oranges, almonds, and ramen noodles to a large salad bowl. Gently toss to combine, then add the dressing, and toss again.

Tip: If you plan on having leftovers, add the dressing once you’ve already separated the salad into individual serving bowls. Garnish with black and white sesame seeds as desired.

close up of Ramen Noodle Salad in white bowl on blue plate on cutting board

How to Serve

This ramen noodle salad is delicious on its own for lunch or a weeknight dinner. If you’re looking to add more protein, shredded chicken and grilled shrimp are great options. It works perfectly alongside other Asian dishes (i.e. spring or summer rolls, hot and sour soup).

Storage

Keep leftover salad stored in an airtight container or Ziploc bag and in the refrigerator for up to 2 days. For best results, keep the dressing separate from the salad until just before serving.

More Ramen Noodle Recipes:

  • Ramen Noodles with Spicy Chili Sauce
  • Spicy Thai Pumpkin and Butternut Squash Ramen with Chicken
  • Garlic Ginger Miso Ramen Noodles with Poached Egg
  • Ramen Glow Bowl with Miso Tahini Dressing
  • Kimchi Ramen Noodle Soup (30 Minutes!)
  • Veggie Ramen Noodle Stir Fry with Tempeh and Poached Egg
  • Birria Ramen

If you try making this Ramen Noodle Salad Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

close up of mandarin orange in Ramen Noodle Salad in white bowl on blue plate on cutting board
Crunchy Asian Ramen Noodle Salad

Ramen Noodle Salad

4.80 from 5 votes
AuthorAuthor: Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
This Ramen Noodle Salad is an easy, healthy, and delicious way to use to enjoy crunchy ramen noodles. Filled with a rainbow of fresh veggies and tossed in a homemade ginger honey dressing, enjoy this delicious salad for lunch or dinner.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Salad
Cuisine American, Asian
Servings 4 servings
Calories 706 kcal

Ingredients
 
 

  • 10 ounces shredded green cabbage
  • 1 cup shredded purple cabbage
  • 12 ounces fresh sugar snap peas - chopped
  • ½ cup green onions - chopped
  • ½ cup fresh cilantro - chopped
  • 4 carrots - julienned
  • 1 large cucumber - chipped
  • 10 ounces cherry tomatoes - halved
  • 11 ounces canned Mandarin oranges - juice drained
  • ½ cup almonds - thinly sliced
  • 6 oz ramen noodles - uncooked, crumbled. seasoning packet discarded (I love Koyo ramen noodles)
  • White and black sesame seeds - for garnish

For the Dressing:

  • ⅓ cup vegetable oil
  • ⅓ cup honey
  • ⅓ cup water
  • ⅓ cup rice wine vinegar
  • ¼ cup soy sauce
  • ½ teaspoon sesame oil
  • 1 tablespoon ginger - grated
  • 3 cloves garlic - grated
  • 1 teaspoon red chili flakes
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Instructions
 

  • Prepare the dressing- place all the ingredients for the dressing in a medium mason jar or container with an airtight lid. Seal jar with fitted lid and shake until all ingredients are fully combined. Taste and make adjustments as needed. Set aside or place in the refrigerator until ready for use.
  • Gently toss all ingredients for the salad in a large salad bowl. Add the dressing to the salad and toss again, or distribute salad to individual serving bowls and drizzle the dressing over each individual bowl (if you think you will have leftovers).
  • Sprinkle with white and black sesame seeds, if desired.

Jessica’s Notes

*The salad is just as fantastic leftover. Just store the salad and veggies in a large zip-lock bag or container with a fitted lid- sans dressing, of course. **Shredded Chicken or grilled shrimp would be a wonderful addition to this salad if you’re looking for more protein.

Nutritional Information

Calories: 706kcal | Carbohydrates: 90g | Protein: 16g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 0mg | Sodium: 1765mg | Potassium: 1237mg | Fiber: 12g | Sugar: 45g | Vitamin A: 12770IU | Vitamin C: 136.2mg | Calcium: 218mg | Iron: 6.3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Asian Noodle Salad, Crunchy Asian Ramen Noodle Salad, Ramen Noodle Salad, Ramen Salad
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

56 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Christine says

    July 7, 2023 at 5:37 pm

    Are the ramen noodles cooked? Uncooked? Crumbled?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa says

      July 7, 2023 at 10:55 pm

      The uncooked noodles are crumbled 🙂

      Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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