This Cold Ramen Noodle Salad is layered with so many amazing flavors and textures. With tender noodles, crisp and colorful veggies, edamame, and a crunchy ramen topping, it's perfect for summer BBQs, potlucks, and lunch meal prep. The 8-ingredient Asian-style dressing pulls it all together!
Have you ever tried the Asian noodle salad from the Whole Foods salad bar? I've always loved that dish because it's so savory, flavorful, and always satisfying.
There's just something about the marriage of cold noodles, fresh veggies, and that over-the-top, garlicky sesame oil dressing—with just the right balance of sweetness and acidity.
This cold ramen noodle salad is basically my homemade, slightly healthier take on the Whole Foods noodle dish. It's also inspired by my Vegan Sesame Noodles recipe, while leaning more in the direction of a veggie-forward summer pasta salad.
Why You'll Love It
- Endlessly versatile! Switch up the veggies, make it gluten-free, and tweak the flavors in the sauce to get it just right for your taste buds.
- A healthy way to enjoy fresh veggies AND get your carb/noodle, comfort-food fix at the same time.
- A crowd-pleasing side dish for parties and potlucks, and since it holds up well several days in the fridge, it's even great for meal prep.
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Ingredient Notes & Substitutions
- Ramen noodles: I used Hakubaku organic ramen noodles that I found at Whole Foods, but any type of noodle you have is fine. Go with regular or gluten-free ramen, or use soba, udon, rice noodles, or even spaghetti!
- Vegetables: I included green cabbage, carrot, cucumber, radishes, broccoli, and green onion. But there are no rules here! Use your favorite veggies or whatever looks best and freshest in the produce section. Cauliflower, red cabbage, snap peas, and red, orange, or yellow bell peppers are also nice additions.
- Shelled edamame (optional): I really enjoy the texture of edamame, plus the lovely green color and the extra protein are welcome additions to any Asian noodle salad. You can use a ready-to-eat edamame like the one from Trader Joe's, or frozen shelled edamame (you'll need to cook it first according to package directions). Green peas are another option.
- Dressing: You'll need rice vinegar, olive oil, tahini, maple syrup (or agave or brown sugar), soy sauce (or GF tamari), fresh ginger, garlic, and toasted sesame oil. I also like to include a touch of spicy mustard to emulsify the dressing and bring it all together. It also complements all of the savory flavors. Chili garlic sauce is good, too.
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See the recipe card below for amounts and step-by-step instructions.
How to Make Cold Ramen Salad
Step 1: Make the crunchy ramen topping. You can skip this step if you like, but it's really easy to do and does add a little extra something to the dish.
Take approximately 1 ounce of the noodles and break into small pieces. Preheat a skillet over medium-low heat.
Stirring frequently so that they don't burn, cook until the noodles are slightly darker in color, about 3 minutes. Add the sesame seeds, stir well, and remove from heat. Set aside to cool.
Oven-Toasting Option :
If using the wavy type of ramen, it's easier to toast them in the oven, since they don't make good contact with the pan like straight noodles do.
To do it, spread the broken noodles on a baking sheet and toast in a 380°F oven for 5 to 7 minutes, stirring at the halfway point.
Next, cook the remaining ramen noodles until al dente, about 1 minute less than indicated on the package. Drain in a colander and rinse with cold water. While the noodles are cooling, make the dressing and chop the veggies.
Finally, combine the vegetables, edamame, and cooled noodles in a large bowl. Drizzle with about half of the dressing, and toss to combine. Add more dressing, to taste, and garnish with the crunchy sesame-ramen topping.
Serving Suggestions
- Side dish: Cold ramen noodle salad is a fun and casual side dish for picnics, backyard cookouts, or any type of potluck gathering. The flavors pair well with many other foods beyond Asian-inspired dishes.
- Light entree: The edamame and generous amount of veggies make it more satisfying than your average pasta or noodle salad. To make it even more filling, increase the amount of edamame, add another protein source, or serve it with a side dish.
Pair it with:- a simple baked or pan-fried tofu
- Tofu Burgers
- Air Fryer Tempeh
- Savory Tofu Pancakes
- or sushi rolls
Variations
- Gluten-free: Traditionally, ramen noodles are made from wheat, but you can find many gluten-free options made from rice, millet, or other gluten-free flours. They are available online, and you may even find them at your local grocery store. To keep the dish gluten-free, you'll also want to use a certified gluten-free tamari instead of soy sauce, which contains wheat.
- Oil-free: If you avoid extracted oils in your diet, replace the olive oil with tahini. Keep in mind that this creates a thicker dressing. You can thin it with lime juice and/or a splash of water.
FAQs
Yes, ramen noodles are wheat-based and traditionally made with just three ingredients: water, flour, and an alkaline salt called kansui. Prepared ramen is usually not vegan, but the plain noodles are, which is what we're using in this salad.
Store ramen noodle salad in an airtight container in the refrigerator for up to 4 days. Keep in mind that some vegetables don't hold up as well as others.
More Asian-Inspired Salad Recipes
I hope you love this ramen noodle salad as much as we do. Let us know in the comments if you give it a try!
Recipe
Cold Ramen Noodle Salad
Equipment
Ingredients
- 9 ounces dry ramen noodles - gluten-free if needed
- 2 tablespoons sesame seeds
- 4 cups shredded green cabbage - about half of a medium head
- 2 cups broccoli florets - cut small; or cauliflower
- 1 large carrot - peeled and shaved into ribbons or julienned
- 1 bunch radishes, trimmed and sliced - optional
- ⅓ cup chopped green onion
- 1¼ cups cooked shelled edamame
For the Dressing:
- ¼ cup olive oil - or tahini for oil-free; see Notes
- ¼ cup rice vinegar
- 3 tablespoons soy sauce - or gluten-free tamari
- 3 tablespoons maple syrup - or agave
- 1 tablespoon tahini
- 1 teaspoon freshly grated ginger
- 3 cloves garlic - grated or minced
- 2 teaspoons spicy dijon mustard - or a chili garlic sauce
- 2 teaspoons toasted sesame oil
- ½ teaspoon red pepper flakes - optional
Instructions
- Take approximately 1 ounce of the dry noodles and break into small pieces (if using wavy ramen see Notes below). Preheat a skillet over medium-low heat. Stirring frequently, toast the noodles for about 3 minutes, until slightly darker in color. Add the sesame seeds to the pan, stir, and remove from heat. Set aside to cool.
- Cook the remaining ramen noodles according to package directions but reduce the time by about 1 minute. You want the noodles to be just al dente. Drain in a colander and rinse well with cold water.
- While the noodles cool, whisk together the dressing ingredients in a bowl. Finish preparing the veggies if you haven't already.
- Combine the vegetables, edamame, and cooled noodles in a large bowl. Drizzle with about ⅔ of the dressing, and toss to combine. Add more dressing to taste, and garnish with the crunchy sesame-ramen topping. Serve now or refrigerate until chilled.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Susie says