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For this salad, we need a mix of fresh and crunchy veggies. Here’s what you’ll need: - 2 packs of ramen noodles (discard seasoning packets) - 1 cup shredded carrots - 1 cup red bell pepper, thinly sliced - 1 cup cucumber, julienned - 1 cup green onions, sliced - 1/2 cup edamame (shelled) - 1/4 cup sesame seeds, toasted - 1/4 cup fresh cilantro, chopped These ingredients bring bright colors and great flavors. The noodles form the base, while the veggies add crunch. Edamame gives a nice protein boost. The dressing is key to this salad. It ties everything together with bold flavors. You will need: - 3 tablespoons sesame oil - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon rice vinegar - 1 tablespoon fresh ginger, grated - 1 tablespoon honey or maple syrup - Salt and pepper to taste This dressing is simple yet packed with taste. The sesame oil gives depth, while the ginger adds freshness. You can mix things up! Here are some optional ingredients to customize your salad: - Sliced avocado for creaminess - Cherry tomatoes for extra sweetness - Spinach or mixed greens for more greens - Chili flakes for a spicy kick Feel free to add any of these extras. They can change the flavor and texture. Enjoy making this salad your own! {{ingredient_image_1}} To start, grab two packs of ramen noodles. You will not need the seasoning packets. Boil water in a pot and cook the ramen noodles as the package directs. This usually takes about three minutes. Once cooked, drain the noodles and rinse them with cold water. This step cools the noodles and stops the cooking process. Set the cooled noodles aside while you prepare the veggies. Next, take a large mixing bowl. Add one cup of shredded carrots, one cup of thinly sliced red bell pepper, one cup of julienned cucumber, one cup of sliced green onions, and half a cup of shelled edamame. Mix these vegetables gently to combine. This colorful mix adds crunch and freshness to your salad. In a small bowl, whisk together the dressing ingredients. You will need three tablespoons of sesame oil, two tablespoons of soy sauce, one tablespoon of rice vinegar, one tablespoon of grated ginger, and one tablespoon of honey or maple syrup. Add a pinch of salt and pepper. Whisk until the mixture is smooth and well combined. This dressing gives your salad a rich, nutty flavor. Now, add the cooled ramen noodles to your vegetable mix. Pour the dressing over the top. Gently toss everything together with your hands or two forks. Make sure the noodles and vegetables are coated evenly with the dressing. This step is key to flavoring every bite. Let the salad sit for at least ten minutes. This waiting time lets the flavors blend together. When ready to serve, you can present the salad in large bowls or on platters. For a beautiful touch, sprinkle toasted sesame seeds and chopped cilantro on top. If you like spice, add some chili flakes for a kick. Enjoy your fresh and tasty sesame ginger ramen noodle salad! To cook ramen noodles, start by boiling water in a pot. Once it’s boiling, add the noodles. Cook them for 3 to 4 minutes. Stir gently to prevent sticking. After cooking, drain the noodles. Rinse them under cold water to stop the cooking process. This keeps them firm and prevents mushiness. Letting the salad rest is key to great flavor. After mixing all the ingredients, let it sit for at least 10 minutes. This allows the noodles and veggies to soak up the dressing. If you have time, letting it rest for 30 minutes is even better. The flavors blend together nicely, making each bite tasty. You can easily swap ingredients in this salad. Here are some ideas: - Use whole wheat ramen for a healthier option. - Replace carrots with shredded cabbage for a different crunch. - Swap red bell pepper for yellow or orange for a sweet taste. - Use frozen peas instead of edamame if you can't find it. - For the dressing, tamari works well as a gluten-free soy sauce. These changes keep the salad fresh and fun! Pro Tips Chill the Noodles: After cooking the ramen, make sure to rinse them under cold water. This not only cools them down but also helps prevent them from sticking together. Mixing Colors: Feel free to add more colorful vegetables such as purple cabbage or yellow bell pepper for a vibrant look and additional nutrients. Flavor Infusion: Let the salad sit for at least 10 minutes before serving. This allows the flavors to meld beautifully and enhances the taste. Protein Boost: For added protein, consider mixing in grilled chicken, tofu, or shrimp, making it a more filling meal option. {{image_2}} You can easily add protein to your salad. Chicken is a great choice. Simply grill or poach it. Slice it thinly and mix it in. Tofu is another option. You can sauté or bake it for a tasty addition. Shrimp works well too. Just cook it until it turns pink and firm. Adding protein makes this dish heartier and more filling. For a vegan option, replace honey with maple syrup. You can also use tamari instead of soy sauce to keep it gluten-free. Choose gluten-free ramen noodles or use zucchini noodles for a fresh twist. These swaps keep the flavors bright while meeting dietary needs. While the sesame ginger dressing shines, feel free to mix it up. A peanut sauce can add a nutty flavor. Just whisk together peanut butter, soy sauce, lime juice, and a bit of water. A spicy chili sauce adds heat. You could also try a citrus vinaigrette with lime and orange juice. Each dressing gives a unique twist, so feel free to experiment! To keep your salad fresh, place it in an airtight container. This will prevent it from drying out. You can store the salad in the fridge for up to three days. If you added protein, it may only last two days. If you want to reheat your noodles, do it gently. Use a microwave or a pan on low heat. Add a splash of water to keep them moist. Stir often to heat them evenly. Do not overheat, as this can make them mushy. The salad tastes best when fresh. However, if stored correctly, it can last up to three days in the fridge. The longer it sits, the softer the veggies become. For the best crunch, eat it within 24 hours. Yes, you can make this salad ahead of time. It tastes great after it sits. Just prepare the salad and dressing separately. Mix them together right before serving. This keeps the noodles and veggies fresh and crisp. You can serve this salad with many dishes. It pairs well with grilled chicken or shrimp. For a light meal, serve it with miso soup. You can also enjoy it with spring rolls or dumplings for a fun Asian feast. To add spice, use chili flakes or sriracha in the dressing. You can also add sliced jalapeños or fresh chili peppers. Start with a small amount and taste as you go. Adjust it to your liking for a perfect kick. Yes, you can use different noodles. Rice noodles or soba noodles work nicely. Just cook them till tender and follow the same steps. Each noodle type brings a unique taste and texture to the salad. This salad is packed with nutrients. The veggies add vitamins and fiber. Edamame offers protein and healthy fats. The dressing uses sesame oil, which is good for heart health. Overall, it's a balanced meal that is also low in calories. This blog covers the delicious Sesame Ginger Ramen Noodle Salad. We explored the key ingredients, from the noodles to the dressing, and optional add-ins. I shared step-by-step instructions on how to prepare and serve it. Tips helped ensure perfect noodles and salad storage. Variations offered protein and dressing options. This easy dish is great for meal prep or a quick lunch. Enjoy experimenting with flavors and ingredients to make it your own!

Sesame Ginger Ramen Noodle Salad

A refreshing and flavorful salad featuring ramen noodles, fresh vegetables, and a sesame ginger dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 packs ramen noodles (discard seasoning packets)
  • 1 cup shredded carrots
  • 1 cup red bell pepper, thinly sliced
  • 1 cup cucumber, julienned
  • 1 cup green onions, sliced
  • 0.5 cup edamame (shelled)
  • 0.25 cup sesame seeds, toasted
  • 0.25 cup fresh cilantro, chopped
  • 3 tablespoons sesame oil
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon honey or maple syrup
  • to taste salt and pepper

Instructions
 

  • Cook the ramen noodles according to package instructions. Drain and rinse with cold water to cool, then set aside.
  • In a large mixing bowl, combine the shredded carrots, sliced red bell pepper, julienned cucumber, sliced green onions, and shelled edamame.
  • In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, grated ginger, honey (or maple syrup), and a pinch of salt and pepper until well combined.
  • Add the cooled ramen noodles to the vegetable mixture and pour the dressing over the top.
  • Gently toss everything together until the noodles and vegetables are evenly coated with the dressing.
  • Sprinkle toasted sesame seeds and chopped cilantro over the salad, tossing lightly to mix.
  • Let the salad sit for at least 10 minutes to soak in the flavors before serving.

Notes

Serve in large bowls or platters, garnished with extra sesame seeds and cilantro leaves. Add chili flakes for a spicy kick, if desired.
Keyword healthy, ramen, salad, vegan