Easy Asian Ramen Noodle Salad is a simple and delicious dish that combines the flavors of crunchy vegetables, savory toppings, and a tangy dressing. This salad is perfect for a light lunch or as a side dish at any gathering. Its vibrant colors and textures create a feast for the eyes and the palate, making it a favorite for many.
Why We Love This Easy Asian Ramen Noodle Salad
You will love this Easy Asian Ramen Noodle Salad for its incredible balance of flavors and textures. The chewy ramen noodles blend beautifully with fresh vegetables like bell peppers, carrots, and green onions, giving you a satisfying crunch with every bite. The dressing, made with sesame oil and soy sauce, adds a savory depth that elevates the entire dish. This salad is not just delicious – it’s also incredibly easy to whip up, making it a perfect choice for busy weeknights or casual gatherings. Additionally, you can customize the ingredients based on what you have on hand or your personal preferences, allowing for endless variations. Whether you serve it chilled or at room temperature, this salad will surely impress your family and friends.
Ingredients for Easy Asian Ramen Noodle Salad
- 2 packages of instant ramen noodles (discard flavor packets)
- 1 cup shredded carrots
- 1 cup red bell pepper, thinly sliced
- 1 cup green onions, sliced
- 1 cup shredded red cabbage
- 1 cup edamame, cooked and shelled
- 1 cup raw almonds, chopped
- 1/2 cup chopped cilantro (optional)
For the dressing:
- 1/4 cup sesame oil
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey or agave syrup
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
Directions
- Start by cooking the ramen noodles according to the package instructions. Drain the noodles and rinse them under cold water to stop the cooking process. Set them aside in a large mixing bowl.
- In the same bowl, add the shredded carrots, sliced bell pepper, green onions, shredded cabbage, edamame, and chopped almonds. Toss everything together gently to combine.
- In a separate bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey or agave syrup, grated ginger, and minced garlic until well combined.
- Pour the dressing over the salad ingredients and toss everything together until the noodles and vegetables are evenly coated.
- Add chopped cilantro if desired and mix gently.
- Allow the salad to sit for about 10 minutes before serving to let the flavors meld together.
How to Serve Easy Asian Ramen Noodle Salad
When it’s time to serve your Easy Asian Ramen Noodle Salad, present it in a large, colorful bowl to showcase its vibrant ingredients. This dish works well on its own as a light meal or as a side alongside grilled chicken, tofu, or other proteins. You can serve it chilled for a refreshing touch on warm days or at room temperature for cozy family meals. Consider garnishing it with extra chopped green onions or toasted sesame seeds for added flavor and presentation. This salad also makes a fantastic option for potlucks or picnic lunches, as it holds up well and can be prepared in advance. Just pack it in a secure container and you’re good to go!
Expert Tips for Easy Asian Ramen Noodle Salad
To elevate your Easy Asian Ramen Noodle Salad, consider toasting the almonds in a dry skillet for a few minutes until they become fragrant and slightly golden. This enhances their flavor and adds an extra crunch to your dish. Use fresh vegetables for the best taste and texture; vegetables that are in season will make your salad taste even better. If you like a bit of heat, sprinkle in some red pepper flakes or add sliced jalapeños. For a heartier option, include protein sources like shredded chicken or chickpeas. If you want to make this salad gluten-free, substitute the soy sauce with a gluten-free tamari. Experiment with different dressings, perhaps adding some chili sauce for a spicy kick, or try swapping the rice vinegar for lime juice for a tangy twist!
How to Store Easy Asian Ramen Noodle Salad
If you have leftovers of your Easy Asian Ramen Noodle Salad, you can store them in an airtight container in the refrigerator for up to three days. However, it’s best to keep the dressing separate until you are ready to serve the salad again to maintain the best texture of the noodles and vegetables. When properly stored, the flavors will continue to meld together, and you can enjoy it the next day as a refreshing meal. If the salad becomes a bit dry after storing, a splash of soy sauce or sesame oil can help revive it before serving.
Variations of Easy Asian Ramen Noodle Salad
You can easily put your own spin on the Easy Asian Ramen Noodle Salad with a few simple substitutions. Try incorporating different vegetables based on your preference or what’s available, such as snap peas, cucumbers, or even diced avocado for creaminess. Swap out the almonds for other nuts like cashews or walnuts, or even seeds such as sunflower seeds for a nut-free variation. You can add some protein, like grilled chicken, shrimp, or tofu, to make it a complete meal. For a bit of an Asian twist, adding a dash of sesame seeds or even some wasabi can amplify the flavors. You could also use flavored ramen for a slightly different taste. With these variations, you can make this salad unique every time you prepare it!
FAQ about Easy Asian Ramen Noodle Salad
Can I make Easy Asian Ramen Noodle Salad in advance?
Yes, you can make this salad in advance. Just keep the dressing separate until you are ready to serve to keep the ingredients fresh.
How long does Easy Asian Ramen Noodle Salad last in the fridge?
The salad stays fresh in the refrigerator for up to three days if stored in an airtight container.
What can I use instead of ramen noodles for Easy Asian Ramen Noodle Salad?
You can substitute rice noodles or soba noodles for a different texture while keeping the flavors intact.
Can I add protein to Easy Asian Ramen Noodle Salad?
Absolutely! Grilled chicken, shrimp, or tofu can enhance the salad and make it a more filling meal.
Is Easy Asian Ramen Noodle Salad gluten-free?
To make it gluten-free, use gluten-free ramen noodles and ensure your soy sauce is a gluten-free variety.
Easy Asian Ramen Noodle Salad
Ingredients
Salad Ingredients
- 2 packages instant ramen noodles (discard flavor packets)
- 1 cup shredded carrots
- 1 cup red bell pepper, thinly sliced
- 1 cup green onions, sliced
- 1 cup shredded red cabbage
- 1 cup edamame, cooked and shelled
- 1 cup raw almonds, chopped
- 1/2 cup chopped cilantro (optional)
Dressing Ingredients
- 1/4 cup sesame oil
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey or agave syrup
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
Instructions
Preparation
- Cook the ramen noodles according to the package instructions. Drain the noodles and rinse them under cold water to stop the cooking process. Set aside in a large mixing bowl.
- Add the shredded carrots, sliced bell pepper, green onions, shredded cabbage, edamame, and chopped almonds to the bowl. Toss gently to combine.
- In a separate bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey or agave syrup, grated ginger, and minced garlic until well combined.
- Pour the dressing over the salad ingredients and toss everything together until evenly coated.
- Add chopped cilantro if desired and mix gently.
- Allow the salad to sit for about 10 minutes before serving to let the flavors meld together.
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