This ramen noodle salad with a Asian inspired sweet, spicy, and tangy dressing is the best side dish or a quick lunch to make any day of the week. If you are in a salad rut and looking to change things up, this salad does not disappoint!
The base of the salad starts with ramen noodles ( noodle brand listed in the recipe card) and topped with any of your favorite veggies. I used carrots, cucumbers, pickled ginger, and cabbage. If you want some protein, add shrimp, pre-cooked chicken, or baked crispy tofu chicken. For some crunch, add some chopped walnuts or peanuts.
Now, let’s talk about the DELICIOUS dressing. One ingredient that you may not have is Kimchi Gochujang Fermented Chile Paste Concentrate. You can find this at many grocery stores. If you can’t find this, you can also use a mild chili paste. Other ingredients that you will need: sesame oil, soy sauce or coconut aminos, ginger, garlic, rice vinegar, and honey. The recipe below yields 1 serving. You can also use this dressing for stir fry or a chicken marinate. I hope you give this salad a try, ENJOY!
Ramen Noodle Salad
Ingredients
- 1 5 ounce Hokan Curly Noodles or any ramen noodle brand
- 1/3 cup sliced carrots
- 3 pieces pickled ginger
- 1 thinly sliced cucumber
- 1/2 thinly sliced shallot optional
- 1/2 cup shredded cabbage
- 1/ chopped walnuts or peanuts
Dressing
- 1 tablespoon honey maple syrup or sugar
- 2 tablespoons rice vinegar
- 2 tablespoons coconut aminos or soy sauce
- 4 tablespoons water or any neutral oil
- 1 teaspoon sesame oil
- 1 minced garlic clove
- 1 teaspoon minced fresh ginger
- 1/2 spring chopped green onion optional
- 1 tablespoon Gochujang paste or any chili paste
Instructions
- Cook the ramen noodles according to the package instructions. Drain the noodles and transfer to a bowl and drizzle some sesame oil. Add all your chopped veggies over the ramen noodles.
- In a bowl, add all the dressing ingredients and stir. Pour the dressing over the noodles and veggies. Mix everything really well and enjoy!
