My memories of my mom's ramen noodle salad bring a smile to my face. If I remember correctly, a family party wasn't a party without her ramen noodle salad recipe. But, since transitioning to a plant-based diet, I was surprised ramen noodles aren't all vegan. In fact, a lot of ramen noodles contain not only oil but animal products. And, a lot of recipes call for dry ramen noodles rather than cooked ones. My ramen salad is a cooked ramen noodle salad with fresh vegetables and an oil-free dressing.
Of course, my mom's recipe included sesame oil and other ingredients I prefer not to eat. So, I made an Asian ramen noodle salad that tastes just as good as hers, but it's much healthier.
When I found vegan ramen noodles at Costco, I was elated.
What are ramen noodle brands vegan?
- Dr. McDougall's Right Foods: These are ramen noodle cups that require water and a microwave. Although I love these noodle cups, these noodles are more like a soup and not for a ramen noodle 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 plenty of vegan flavors to choose from, including Garlic Pepper, Lemongrass Ginger, and Shiitake Mushroom.
- Lotus Foods: Lotus Food's Rice Ramen collection contains numerous vegan flavors. Made of brown rice and millet, II love these oil-free ramen noodles and use them often in soups, salads, and main dishes.
What is in Ramen Noodle Salad?
Since I chose Lotus Food's Ramen Noodles, the ramen noodle salad recipe comes together in a matter of minutes. The noodles, however, are the easiest part of making the salad. Because they cook in 4 minutes, it actually takes more time to chop the vegetables than make the noodles.
- Vegan ramen noodles cooked, just slightly al dente (I used non-fried brown rice ramen, but you can use any kind you would like)*
- Red cabbage shredded
- White cabbage or Napa cabbage
- Carrot grated
- Scallions (Green Onions)
- Red pepper
- Mame (shelled edamame)
- Mandarin oranges, peeled, sections dived, and cut each slice in half
- Cilantro (garnish optional)
- Peanuts (garnish optional)
What dressing tastes great on Asian ramen noodle salad?
- Homemade peanut butter, almond butter (or peanut butter of choice), or PBfit Peanut Butter Powder
- Lime juice plus lime zest
- Rice vinegar
- Low sodium soy sauce or Tamari
- Pure maple syrup, agave nectar, or date syrup
- Fresh ginger root
- Red pepper flakes (optional)
How to make Ramen Noodle Salad
Since the noodle takes only minutes to cook, prepare the vegetables first. Then, cook the noodles and rinse them under cold water if eating the ramen noodle salad recipe cold.
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.
Now, serve and add cilantro and peanuts as garnish.
- First, the vegetables and dressing can be prepped beforehand.
- The noodles, on the other hand, 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 reflect my favorites, feel free to be creative and add your own vegetables or fruits.
- If you prefer this recipe hot, you can always sauce the vegetables and serve it hot.
How many calories are in ramen noodle salad?
- 287 calories per servings
How soon ahead can I make ramen noodle salad?
- As early as a day ahead of time
How long does ramen noodle salad stay in the fridge?
- 5 days
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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! 🙂