Go Back Email Link
+ servings
Ramen Noodle Salad Recipe
Print Recipe
5 from 6 votes

Ramen Noodle Salad

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.
Prep Time5 minutes
Cook Time4 minutes
Total Time9 minutes
Course: Salad
Cuisine: Asian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 671kcal


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


Garnish (optional)

  • ½ cup peanuts
  • ¼ cup cilantro chopped


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!


  • 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.


Calories: 671kcal | Carbohydrates: 75g | Protein: 18g | Fat: 2g | Polyunsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 727mg | Potassium: 769mg | Fiber: 8g | Sugar: 18g | Vitamin A: 4976IU | Vitamin C: 64mg | Calcium: 128mg | Iron: 5mg