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–+ servings
Sara

Crunchy Asian Ramen Noodle Salad Will Delight Your Tastebuds!

A refreshing and crunchy salad featuring ramen noodles and a variety of colorful vegetables, perfect for a light meal or side dish.
Print Recipe
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad
Cuisine: Asian
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 packages 3 ounces each ramen noodles, any flavor (discard seasoning packets)
  • 1 cup shredded carrots
  • 1 cup red cabbage thinly sliced
  • 1 cup green onions chopped
  • 1 cup snap peas trimmed and halved
  • 1 cup roasted peanuts chopped
  • 1/2 cup fresh cilantro chopped
  • 1/2 cup vegetable oil
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • Salt and pepper to taste

Method
 

  1. In a large pot, bring water to a boil. Add the ramen noodles and cook according to package instructions, usually about 3 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
  2. In a large mixing bowl, combine the shredded carrots, red cabbage, green onions, snap peas, roasted peanuts, and cilantro.
  3. In a separate bowl, whisk together the vegetable oil, rice vinegar, soy sauce, sesame oil, sugar, garlic powder, ground ginger, salt, and pepper until well combined.
  4. Add the cooled ramen noodles to the vegetable mixture and pour the dressing over the top. Toss everything together until evenly coated.
  5. For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 25gProtein: 8gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 16gFiber: 2gSugar: 1g

Notes

  • For added protein, consider adding grilled chicken, shrimp, or tofu to the salad.
  • Swap out the vegetables for your favorites, such as bell peppers, cucumbers, or broccoli, to customize the salad to your taste.

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