Cold Ramen Noodle Salad With Crunchy Ramen Topping
User Reviews
5
3 reviews
Excellent
Cold Ramen Noodle Salad With Crunchy Ramen Topping
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This cool and refreshing 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 noodle topping is quick and easy to make and adds fun contrast and crunch! Serves approximately 6-8 as a side dish or 4-5 as a light entree with additions.
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Ingredients
- 9 ounces ramen noodles gluten-free if needed, dry
- 2 tablespoons sesame seeds
- 4 cups green cabbage about half of a medium head, shredded
- 2 cups broccoli cut small; or cauliflower, florets
- 1 large carrot peeled and shaved into ribbons or julienned
- 1 bunch radishes optional, trimmed and sliced
- ⅓ cup green onion chopped
- 1¼ cups edamame cooked, shelled
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 ginger freshly grated, puree
- 3 cloves garlic grated or minced
- 2 teaspoons Dijon mustard or a chili garlic sauce, spicy
- 2 teaspoons sesame oil toasted
- 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 Information
Show Details
Calories
260kcal
(13%)
Carbohydrates
34g
(11%)
Protein
9g
(18%)
Fat
10g
(15%)
Cholesterol
0mg
(0%)
Sodium
430mg
(18%)
Fiber
4g
(16%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Cholesterol | 0mg | 0% |
| Sodium | 430mg | 18% |
| Fiber | 4g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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