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    Home / Recipes / Vegan Salads

    Asian Ramen Noodle Salad

    Published: Apr 6, 2025 · Modified: Apr 6, 2025 by Kathy Carmichael · This post may contain affiliate links.

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    Served hot or cold, this vegan ramen noodle salad recipe is a healthier, vegan version of what mom used to make. This tasty Asian ramen noodle salad recipe is the perfect spring dish for lunch, dinner, a barbecue, or a potluck. Make it ahead in under 10 minutes for a quick and easy meal.

    Ramen noodle salad on a plate on the counter

    My memory of my mom's cold ramen noodle salad brings a smile to my face. If I remember correctly, a family party wasn't a party without it. But, since transitioning to a plant-based diet, I was surprised ramen noodles aren't all vegan. A lot of ramen noodles contain not only oil but animal products. And many recipes call for dry ramen noodles rather than cooked ones. My salad is a cooked ramen noodle salad recipe with fresh vegetables and an oil-free dressing. 

    Jump to:
    • Vegan Ramen Noodle Brands 
    • Original Ramen Noodle Salad Ingredients 
    • Ramen Noodle Salad Dressing Ingredients
    • Salad Dressing Substitutions
    • How to Make Easy Ramen Noodle Salad
    • Recipe FAQs
    • Tips
    • Great Spring and Summer Salad Recommendations
    • 📖 Recipe
    • 💬 Reviews

    Of course, my mom's original ramen noodle salad recipe included sesame oil and other ingredients I prefer to avoid eating.

    So, I made an Asian ramen noodle salad that tastes just as good as hers but is much healthier. Or, if you like your ramen hot with veggies instead, you can enjoy vegan ramen noodle stir fry, or creamy vegan ramen noodle soup.

    Vegan Ramen Noodle Brands 

    • Dr. McDougall's Right Foods: These ramen noodle cups require water and a microwave. Although I love these noodle cups, these noodles are more like a soup than intended for a salad. They come in four flavors: spring onion, miso, chicken, and hot and sour. 
    • Nissin Top Ramen: This brand comes in two flavors: chili and soy
    • Koyo: Koyo has many vegan flavors, including Garlic Pepper, Lemongrass Ginger, and Shiitake Mushroom.
    • Lotus Foods: Lotus Food's noodle collection contains numerous vegan flavors. I love these oil-free ramen noodles made of brown rice and millet and use them often in soups, salads, and main dishes. 

    Original Ramen Noodle Salad Ingredients 

    Chopped white cabbage, red cabbage. green onions, mandarin oranges and red bell pepper on a cutting board on the counter.

    Since I chose Lotus Food's brand noodles, this noodle salad recipe comes together in minutes. The noodles, however, are the easiest part of making the salad. Because they cook for 4 minutes, chopping the vegetables takes longer than making the noodles. 

    • Vegan ramen noodles: I used Lotus Brown Rice Noodles.
    • Red cabbage: I love the purple color of red cabbage and the crunch.
    • White Cabbage or Napa Cabbage: White cabbage is similar to red cabbage fr the exception of color. However, Napa cabbage is a bit more delicate.
    • Carrot: I like to buy shredded carrots as a time-saver, but you can also shred your own.
    • Green Onions: Also called scallions, green onions provide a mild onion flavor.
    • Red Bell Pepper: Sweetest of all the bell peppers, red bell peppers are my favorite type to add some sweetness to a salad.
    • Mame (Shelled Edamame): These powerful soybeans pack the protein and pop in your mouth.
    • Mandarin Oranges: I prefer fresh mandarin oranges, but in a pinch, use canned. Avoid canned fruit in syrup. Instead, opt for canned fruit in natural juice.
    • Cilantro (garnish optional): I love adding cilantro to a salad with a fresh citrus taste.
    • Peanuts (garnish optional): Peanuts add a little crunch and peanut flavor to the salad.

    Ramen Noodle Salad Dressing Ingredients

    • Homemade Peanut Butter, Almond Butter (or Peanut Butter of choice), or  PBfit Peanut Butter Powder: I used homemade peanut butter I make with only peanuts to avoid any extra il in jarred peanut butter brands.
    • Lime Juice plus Zest: Use fresh whenever possible for the best flavor.
    • Rice Vinegar: This sweet vinegar is perfect for any Asian dressings.
    • Low Sodium Soy Sauce or Tamari: I chose low sodium because the peanuts contain salt. For a gluten-free option, choose Tamari instead of soy.
    • Pure Maple Syrup: My go-to sugar replacement in dressings is maple syrup.
    • Fresh Ginger Root: Again, fresh is always best. The smell alone is to die for.
    • Red Pepper Flakes (optional): Adding little red pepper flakes to a dressing gives it a little kick. If you don't like spice, skip this ingredient.
    • Water: Water helps to thin the dressing.

    Salad Dressing Substitutions

    • Liquid aminos are another great choice to replace soy sauce and Tamari.
    • Choose any peanut butter option you enjoy.
    • Bottled lime juice works to replace fresh lime juice in a pinch. Add ½ teaspoon more to replace the lime zest.
    • Champagne vinegar or Miran is a substitute for rice vinegar.
    • Use agave or date syrup instead of maple syrup.
    • If you don't like a little heat, leave out the red pepper flakes. If you like it hot, add more.
    • Use ¼ teaspoon of ground ginger for every 1 tablespoon of fresh ginger called for in a recipe.

    How to Make Easy Ramen Noodle Salad

    All the ingredients for the Ramen Noodle Salad in a bowl on the counter
    1. Since the noodles take only minutes to cook, cut the vegetables first.
    2. Then, cook the noodles and rinse them under cold water if eating the salad recipe cold. 
    3. Next, add all the vegetables and mandarin oranges, pour the dressing over the top of the salad, and toss with tongs until everything is coated. 
    4. Then, serve and add cilantro and peanuts as garnish. 
    Ramen noodle salad on a plate on the counter garnished with cilantro and nuts

    Recipe FAQs

    How many calories are in Ramen Noodle Salad?

    There are only 287 calories in a serving.

    Can I prepare Ramen Noodle Salad in advance?

    Yes, you can prepare the salad a day before you are ready to serve it.

    How long does Ramen Noodle Salad last in the refrigerator?

    The salad will last up to 5 days in a covered container in the refrigerator.

    Tips

    • First, the vegetables and dressing can be prepped beforehand.
    • On the other hand, the noodles should be made right before you toss the salad.
    • I also wait to add the dressing before serving.
    • Once everything is tossed together, it makes a delicious leftover lunch for the next day.
    • Although the vegetables I chose are my favorites, feel free to be creative and add your vegetables or fruits.
    • If you prefer this recipe hot, you can always sauce the vegetables and serve it hot.
    Ramen Noodle salad served on a plate on the table

    Give this vegan ramen noodle salad a try. It's so quick and easy for lunch or dinner!

    Great Spring and Summer Salad Recommendations

    • superfood salad recipe
      Superfood Salad
    • hummus salad dressing
      Quick & Easy Hummus Dressing
    • Quick and Easy Southwest Coleslaw
    • chickpea artichoke salad
      Artichoke Chickpea Salad

    If you love this easy Asian ramen noodle salad recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Ramen Noodle Salad Recipe

    Asian Ramen Noodle Salad

    Kathy Carmichael
    Served hot or cold, this ramen noodle salad recipe is just like mom used to make but a healthier, vegan version. Oil-free and gluten-free, this tasty Asian ramen noodle salad is the perfect summer dish for lunch, dinner, a barbecue, or a potluck. Make it ahead in under 10 minutes for a quick and easy meal.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 4 minutes mins
    Total Time 9 minutes mins
    Course Salad
    Cuisine Asian
    Servings 6 servings
    Calories 377 kcal

    Ingredients
      

    Ramen Noodle Salad

    • 16 ounces vegan ramen noodles cooked, just slightly al dente (I used non-fried brown rice ramen, but you can use any kind you would like)*]
    • 2 cups red cabbage shredded
    • 2 cups white Napa cabbage shredded
    • 1 cup carrot grated
    • 5 scallion stalks sliced
    • 1 large red pepper sliced thin
    • 10 ounces frozen Mame shelled edamame
    • 2 mandarin oranges peeled, sections dived, and cut each slice in half

    Dressing

    • 1 cup Thai Peanut Dressing

    Garnish (optional)

    • ½ cup peanuts
    • ¼ cup cilantro chopped

    Instructions
     

    Thai Peanut Dressing

    • Place all the ingredients in a high-speed blender. Helpful hint: Put the peanut butter in last; it will make it, so it doesn't stick in the bottom
    • Note: You can also use peanut butter powder instead of peanut butter for a lower fat option. Just use less water.

    Preparing the Vegetables

    • Shred cabbage and chop the rest of the vegetables/fruit
    • According to the package instructions, cook the name and place it in a container in the refrigerator to cool. Another way to cool the cooked mame is to run it under cool water in a colander like the noodles.

    Cooking the Rice Noodles

    • Cook the noodles according to package instructions (I cooked mine for 4 minutes)
    • Drain in a colander and immediately rinse with cold water. This will stop the noodles from cooking and make them the correct temperature for the vegetables.

    Assembling the Ramen Noodle Salad

    • Add the cold noodles to a large bowl.
    • Add all the vegetables and mandarin oranges
    • Pour dressing over the top and toss with tongs
    • Serve on individual plates with cilantro and peanuts (optional)
    • Enjoy!

    Video

    Notes

    • First, the vegetables and dressing can be prepped beforehand.
    • On the other hand, the noodles should be made right before you toss the salad.
    • I also wait to add the dressing before serving.
    • Once everything is tossed together, it makes a delicious leftover lunch for the next day.
    • Although the vegetables I chose are my favorites, feel free to be creative and add your vegetables or fruits.
    • If you prefer this recipe hot, you can always sauce the vegetables and serve it hot.

    Nutrition

    Calories: 377kcalCarbohydrates: 75gProtein: 18gFat: 2gPolyunsaturated Fat: 2gSodium: 427mgPotassium: 769mgFiber: 8gSugar: 18gVitamin A: 4976IUVitamin C: 64mgCalcium: 128mgIron: 5mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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    Reader Interactions

    Comments

      5 from 6 votes (6 ratings without comment)

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      Recipe Rating




    1. Carrie Mikell Horejs

      February 11, 2025 at 12:11 pm

      This was so tasty! The entire family loved it!

      Reply
      • Kathy Carmichael

        February 11, 2025 at 4:41 pm

        Hi Carrie. I'm so glad you liked it. Thank you for the feedback.

        Reply
    2. Jane

      April 09, 2024 at 12:05 pm

      Wow, that is a lot of calories per serving. 671 per serving. Is that from the noodles? Sounds delicious, but the calorie count is too high for me.

      Reply
      • Kathy Carmichael

        April 10, 2024 at 6:31 am

        Jane, thanks for pointing that out. The automated calculated nutritional information is based on typical fried ramen noodles, not the millet oil-free version. I should have put that ingredient in manually. I will do that, and it will show the correct information.

        Reply
    3. Carolyn Walker

      July 04, 2022 at 8:06 am

      Kathy, do you have any ideas for a sauce that didn’t contain peanuts…other nuts would be okay.

      Reply
      • Kathy Carmichael

        July 04, 2022 at 3:38 pm

        Carolyn, just leave the peanuts out. The dressing is fabulous with or without the peanuts! I look forward to hearing what you think.

        Reply
    4. ACC

      April 25, 2022 at 3:01 pm

      Thank you! Also meant to ask--is the 16oz of noodles that weight before or after cooking?

      Reply
      • Kathy Carmichael

        April 26, 2022 at 4:52 am

        The noodles are 16 ounces dry in a box or bag from the grocery.

        Reply
    5. ACC

      April 24, 2022 at 11:42 am

      I thought I had edamame I could use but I don't. Do you have a suggestion for something I could use as a substitute?

      Reply
      • Kathy Carmichael

        April 25, 2022 at 4:13 am

        Amelia, you can add any veggies you like. Peas have a similar consistency, as do black-eyed peas. Or, you can leave them out.

        Reply
    6. malkit singh

      February 07, 2021 at 2:41 pm

      i will be making this with a little bit of indian twist

      Reply
      • Kathy Carmichael

        February 07, 2021 at 3:23 pm

        Malkit, that sounds wonderful. Let me know how it turns out.

        Reply
    7. Shari

      June 24, 2020 at 6:31 pm

      Thank you Kathy! This salad is delicious!????Great flavor quick and easy. My husband loves it and I do too! Brought some over for my brother. He will eat it tonight. I'm sure he will love it.

      Reply
      • Kathy Carmichael

        June 25, 2020 at 4:51 am

        Hi Shari. I am so glad you liked it. It is always a win in my house if the boys like it. Try the cajun pasta and the enchilada pasta; they both only take 20 minutes from start to finish, and my husband and son fought over the leftovers! Thank you so much for reaching out. I appreciate the feedback.

        Reply

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