This Cold Ramen Noodle Salad combines great flavors and textures of the vegetables and ramen noodles with a homemade dressing. This cold salad is the perfect warm weather salad.
Gather all Ingredients
To get started, you’ll need the following ingredients:
- Ramen noodle cakes. I like to use the Lotus Foods Bulk Food Organic Millet & Brown Rice Ramen Noodles.
- Romaine lettuce is high in fiber and low in calories, and it’s also a great source of essential vitamins and minerals. Lettuce: Health Benefits, Nutrients, Preparation, and More.
- Cucumber offers many health benefits that include keeping you hydrated, aiding with weight loss, providing antioxidants, and possibly helping to prevent cancer. Health Benefits of Cucumber.
- Carrots: are root vegetables often claimed to be the perfect health food. It is crunchy, tasty, and highly nutritious. Carrots – Uses, Side Effects, and More.
- Green onions or chives, shelled edamame, cilantro, roasted peanuts, sesame seeds.
- Dressing: lime juice, honey, fish sauce, soy sauce, lime zest, chili paste, fresh ginger, and water.
How to make this Recipe:
- Prepare dressing
In a small bowl, mix all of the ingredients for the dressing.
- Cook noodles and add ingredients in a bowl
In a saucepan, bring four cups of water to a boil, then add the two ramen noodle cakes. Cook ramen noodles according to package instructions, just until tender. Rinse under cold water. In a large salad bowl, add the cooked ramen noodles, lettuce, cucumber, carrots, edamame, green onion, cilantro, peanuts, and sesame seeds.
- Add dressing and toss
Add dressing and toss together.
- Enjoy
Top with the additional peanuts and sesame seeds, if desired. Serve cold.
Cold Ramen Noodle Salad: Frequently Asked Questions
Yes, you can use any type of ramen noodles. Just cook them according to the package instructions and make sure to rinse them with cold water to cool them down before mixing with other ingredients.
Yes, adding protein can make the salad more substantial. Options include cooked chicken, tofu, shrimp, or even hard-boiled eggs. For a vegetarian option, you could use edamame or chickpeas.
Ramen Noodle Salad can be stored in the refrigerator for up to 3 days. Store it in an airtight container to keep it fresh. If you’re adding ingredients that might get soggy, such as leafy greens or crispy toppings, keep them separate and add them just before serving.
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Cold Ramen Noodle Salad
Ingredients
- 2 ramen noodle cakes (millet and brown rice ramen) (70 g each)
- 1 head romaine lettuce (shredded)
- 1 ½ cups cucumber (english or persian) (thinly sliced)
- 1 cup carrots (thinly sliced or shredded)
- ¼ cup green onions or chives (thinly sliced)
- 1 cup shelled edamame (cooked and cooled)
- ⅓ cup cilantro leaves (roughly chopped)
- ½ cup roasted peanuts
- 2 teaspoons sesame seeds (white or black)
Dressing
- 3 tablespoons lime juice
- 2 tablespoons honey
- 1 teaspoon fish sauce
- 3 tablespoons soy sauce
- 1 tablespoon lime zest
- ½ teaspoon chili paste (or to taste)
- 1 teaspoon fresh ginger (grated)
- ¼ cup water
Instructions
- In a small bowl, mix all of the ingredients for the dressing.
- In a saucepan, bring four cups of water to a boil, then add the two ramen noodle cakes. Cook ramen noodles according to package instructions, just until tender. Rinse under cold water.
- In a large salad bowl, add the cooked ramen noodles, lettuce, cucumber, carrots, edamame, green onion, cilantro, peanuts, and sesame seeds.
- Add dressing and toss together.
- Top with the additional peanuts and sesame seeds, if desired. Serve cold.
Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.
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