Crunchy Ramen Noodle Salad Recipe – Perfect for Parties!

Ramen Noodle Salad is a vibrant dish that perfectly balances crunchy vegetables with soft noodles, creating a symphony of textures and flavors. Imagine digging into a bowl filled with colorful carrots, crisp bell peppers, and fresh green onions, all tossed in a tangy dressing that dances on your taste buds.

This salad isn’t just for lunch; it’s the life of the party! I remember making it for my cousin’s barbecue, and let’s just say it disappeared faster than the burgers. The combination of flavors is pure magic, making it ideal for potlucks or as a refreshing side at summer picnics. For more inspiration, check out this lunch options recipe.

I once made this salad for my friends, and their faces lit up as they took their first bites. It was like I had just unveiled a magic trick!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ramen Noodles: Use instant ramen noodles without the seasoning packet for quick preparation and great texture.

• Bell Peppers: Choose red and yellow peppers for sweetness and color; their crunchiness adds life to the salad.

• Carrots: Shredded carrots bring both sweetness and a beautiful orange hue; fresh ones are best!

• Green Onions: Chopped green onions add sharpness; they also enhance the visual appeal with their bright green color.

• Cabbage: Thinly sliced cabbage adds crunch; look for fresh, crispy heads without brown spots.

• Sesame Seeds: Toasted sesame seeds provide nutty flavor; they can be found in most grocery stores.

• Soy Sauce: Low-sodium soy sauce is better to control saltiness without losing flavor.

• Rice Vinegar: Rice vinegar lends a mild acidity that balances the salad’s sweetness.

• Sugar: A touch of sugar enhances the dressing’s balance; use granulated sugar or honey for a twist.

• Olive Oil: Use high-quality olive oil to enrich the dressing’s mouthfeel.

• Salt and Pepper: Season to taste; these basic condiments elevate the overall flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Ramen Noodle Salad

Cook the Ramen Noodles: Bring a pot of water to a boil. Add the ramen noodles and cook according to package instructions until al dente. Drain them and rinse under cold water to stop cooking.

Prepare the Vegetables: While noodles cool, chop bell peppers, shred carrots, slice green onions, and thinly slice cabbage. Aim for colorful pieces to enhance visual appeal.

Make the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, olive oil, sugar, salt, and pepper until well combined. This dressing adds tangy deliciousness!

Toss Everything Together: In a large mixing bowl, combine cooked ramen noodles with chopped vegetables. Drizzle dressing over everything while tossing gently to coat evenly.

Add Final Touches: Sprinkle toasted sesame seeds on top and give one last gentle toss. Taste your creation and adjust seasoning if needed—maybe you need more vinegar or sweetness! For more inspiration, check out this more dinner recipes recipe.

So there you have it—a delightful Ramen Noodle Salad that’s not only easy to make but also bursting with color and flavor! Enjoy this dish at your next family gathering or as an everyday meal when you crave something fresh!

Perfecting the Cooking Process

Start by boiling the ramen noodles until al dente, then rinse under cold water to stop cooking. Mix veggies while the noodles cool for a speedy assembly.

Add Your Touch

Feel free to swap in your favorite veggies, proteins, or sauces. Adding sesame oil or peanuts will elevate the flavors significantly.

Storing & Reheating

Store the salad in an airtight container in the fridge. For optimal freshness, eat within three days without reheating to maintain crunchiness.

Sharing my first attempt at making Ramen Noodle Salad is unforgettable; my friends devoured it like hungry ninjas, demanding seconds!

FAQ

What type of ramen noodles work best for this salad?

Any instant ramen noodles will work well; just avoid flavor packets for this recipe.

Can I make this salad ahead of time?

Yes, you can prepare it a day before serving for flavors to meld beautifully.

What dressing pairs well with Ramen Noodle Salad?

A sesame-ginger vinaigrette complements the salad’s textures perfectly, enhancing its overall flavor profile.

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Ramen Noodle Salad

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• Author: Clara Rosewood
• Total Time: 20 minutes
• Yield: Serves 4

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Description

Ramen Noodle Salad is a refreshing and colorful dish that combines crunchy vegetables with tender noodles, all drizzled in a tangy homemade dressing. Perfect for potlucks, picnics, or an easy weeknight dinner, this salad is not only visually appealing but also bursting with flavor. With its delightful mix of textures, it’s sure to be a hit at any gathering!

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Ingredients

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• 2 packs instant ramen noodles (without seasoning)
• 1 cup bell peppers, chopped (red and yellow)
• 1 cup shredded carrots
• 1/2 cup green onions, chopped
• 1 cup cabbage, thinly sliced
• 2 tbsp toasted sesame seeds
• 3 tbsp low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp granulated sugar
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Cook ramen noodles according to package instructions until al dente. Drain and rinse under cold water.
2. While noodles cool, prepare the vegetables: chop bell peppers, shred carrots, slice green onions, and thinly slice cabbage.
3. In a small bowl, whisk together soy sauce, rice vinegar, olive oil, sugar, salt, and pepper to create the dressing.
4. In a large mixing bowl, combine cooked ramen noodles with chopped vegetables and drizzle with the dressing. Toss gently to coat evenly.
5. Sprinkle toasted sesame seeds on top and adjust seasoning as needed before serving.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Asian

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 220
• Sugar: 5g
• Sodium: 410mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 0mg