Ramen Noodle Salad

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

My memory of my mom's 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 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 is much healthier. Or, if you like your ramen hot with veggies instead, you will enjoy vegan stir fry ramen noodles.

When I found vegan ramen noodles at Costco, I was elated. 

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 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 many vegan flavors, 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. 

Salad Ingredients 

Since I chose Lotus Food's Ramen 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, it takes more time to chop the vegetables than make 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 fresh citrus taste to a salad.
• Peanuts (garnish optional): Peanuts add a little crunch and peanut flavor to the salad.

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.

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 the Salad

Since the noodle takes only minutes to cook, cut the vegetables first. Then, cook the noodles and rinse them under cold water if eating the 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. 

Then, serve and add cilantro and peanuts as garnish. 

Recipe FAQs

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.

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

Great Summer Salad Recommendations

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

📖 Recipe

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 barbeque, or a potluck. Make it ahead in under 10 minutes for a quick and easy meal.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 4 mins

Total Time 9 mins

Course Salad

Cuisine Asian

Servings 6 servings

Calories 671 kcal

Ingredients

  

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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!

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: 671kcalCarbohydrates: 75gProtein: 18gFat: 2gPolyunsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 17mgSodium: 727mgPotassium: 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/