Asian 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 barbecue, or a potluck. Make it ahead in under 10 minutes for a quick and easy meal.
Servings: 6 servings
Calories: 377kcal
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: 377kcal | Carbohydrates: 75g | Protein: 18g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 427mg | Potassium: 769mg | Fiber: 8g | Sugar: 18g | Vitamin A: 4976IU | Vitamin C: 64mg | Calcium: 128mg | Iron: 5mg