Cold Ramen Noodle Salad

A serving bowl filled with ramen noodle salad and colorful vegetables.

Prep Time 25

Cook Time 5

Total Time 30

Servings:8 servings

Author: Lori Rasmussen, My Quiet Kitchen

This cool ramen noodle salad features a bounty of fresh veggies, edamame, tender ramen, and a sesame-soy dressing with just the right balance of flavors. The crunchy ramen topping is quick and easy to make and adds fun contrast and crunch!

Serves 6-8 as a side dish or 4-5 as a light entree with additions.

Ingredients
US Customary | Metric

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

If using wavy ramen, toasting in the oven tends to work better. To do it, spread the broken noodles on a baking sheet and toast in a preheated 380°F oven for 5 to 7 minutes, stirring at the halfway point. Add the sesame seeds, and set aside to cool.

Oil-free: If you avoid extracted oils, replace the olive oil with tahini, and omit the sesame oil. Keep in mind that this creates a thicker dressing, which you can thin with lime juice and/or a splash of water.

Store ramen noodle salad in an airtight container in the refrigerator for up to 4 days, depending on the veggies used (some may not hold up as well as others).

Nutrition