Description
This Easy Asian Ramen Noodle Salad is a vibrant, crunchy, and flavorful dish that combines tender ramen noodles with fresh vegetables and a savory sesame dressing. Perfect for a quick lunch or side dish, it offers a delightful mix of textures and a refreshing, tangy taste inspired by classic Asian flavors.
Ingredients
Scale
Noodles
- 2 packs ramen noodles (discard the seasoning packets)
Vegetables
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 red bell pepper, thinly sliced
- 4 green onions, chopped
- 1 cup snap peas, trimmed and halved
- 1/4 cup chopped fresh cilantro
Toppings and Dressing
- 1/4 cup roasted peanuts, crushed (optional for added crunch)
- 1/2 cup sesame dressing (store-bought or homemade)
Instructions
- Prepare Noodles: Boil a pot of water and cook the ramen noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
- Combine Vegetables: In a large mixing bowl, combine the shredded carrots, sliced red bell pepper, shredded cabbage, chopped green onions, snap peas, and cilantro.
- Mix Noodles and Vegetables: Add the cooled ramen noodles to the bowl with the vegetables. Toss gently to combine.
- Add Dressing: Pour the sesame dressing over the salad and mix until everything is well coated.
- Add Peanuts: If using, sprinkle crushed roasted peanuts on top for added crunch and flavor.
- Let Flavors Meld: Let the salad sit for at least 10 minutes to allow the flavors to meld before serving.
Notes
- For extra protein, add grilled chicken or tofu.
- Use gluten-free ramen noodles to make this salad gluten-free.
- Adjust the amount of sesame dressing to taste for a lighter or stronger flavor.
- This salad is best served chilled or at room temperature.
- Leftovers can be stored in the refrigerator for up to 2 days, but noodles may absorb dressing and become softer.
