My favorite chilled noodle salad! This a quick ramen noodle salad tossed with fresh tomatoes, corn, lettuce, eggs, and bean sprouts, dressed in a sweet, tangy, and nutty sesame dressing.
My freezer is always full of fresh ramen noodles so I can whip up something quick and delicious on busy work days. I have so many ramen recipes that I never run out of ideas on how to serve them. I like them in a simple traditional broth such as this miso ramen, shoyu ramen (soy sauce), or shio ramen (salt broth), or with a boost of flavor such as this spicy miso ramen and kimchi miso ramen. I also like them stir fried yakisoba style, or served cold like hiyashi chuka or this refreshing ramen noodle salad.
Cooking ramen noodles at home is not just easy and convenient, it’s also easier on the wallet. Take this ramen noodle salad for example: the total cost per bowl comes to about $6.75 per bowl!
Table of contents
Ingredients
Scroll down to the recipe card for the full recipe.
- Ramen noodles: Look for fresh or frozen ramen noodles at your local Japanese supermarket or Asian grocery store. I also like using the fresh noodles sold in packages with the soup seasoning. I save the seasoning for later and use it with other noodles.
- Corn: I’m using canned corn but feel free to use fresh corn if you happen to have some!
- Bean sprouts: Bean sprouts add a crisp and refreshing element to the salad, as well as a subtle earthiness.
- Lettuce: Shredded lettuce is also very refreshing and absorb the flavors of the dressing beautifully. With every bite taken with lettuce you will get an extra boost of flavor!
- Tomato: The tomato adds sweetness and moisture to the noodle salad. You can also use cherry tomatoes for extra sweetness and fruitiness.
- Dressing: A sweet, tangy, and nutty sesame dressing made of honey, rice vinegar, toasted sesame oil, soy sauce, sesame seeds, and scallions.
Variations
- Add a protein. I sometimes served this salad with a boiled egg on top to add creaminess and make the dish a bit more filling. Shredded chicken, canned tuna (in water, well drained), or medium firm tofu, also pair well.
- Make it spicy. Drizzle some chili oil before eating, or a little spicy chili crisp.
- Make it smoky. Sprinkling a teaspoon of gochugaru (Korean pepper flakes) will make the dish a little earthy and smoky.
How To Make This Ramen Salad
- Put the ingredients for the salad dressing in a bowl and mix well.
- Boil the noodles for a few minutes until they are tender but still a bit all dente. Rinse them under cold water and drain them well.
- Toss the noodles with the dressing and mix them with the remaining ingredients.
- Serve chilled.
Expert Tip
- Don’t overcook the noodles. When it comes to chilled noodle salads, firm and chewy is the way to go.
- Drain the noodles well. I would even recommend gently patting them dry with a paper towel to remove as much water as possible. This is so the flavor of the dressing doesn’t get diluted.
Storage
Once the salad is put together it will keep in the fridge, stored in an airtight container, for up to 2 days.
If you are not planning to eat the salad right away, I recommend prepping some of the ingredients ahead of time and saving them separately.
The veggies can be sliced and saved in a storage container, and the dressing can also be put together. This way, only the noodles are left to be boiled and rinsed under cold water, before being tossed with the other ingredients.
What To Serve This Dish With
With a refreshing noodle salad like this one, pairing it with other light and refreshing dishes and drinks is always a great idea. Some of my favorites are:
- Mint lemonade
- Spicy tuna rolls
- Strawberry, tomatillo, and watermelon salad
- Edamame with soy and sesame sauce
- Korean cucumber salad
If you love ramen as much as I do, you might be interested to read about these 15 easy ramen recipes you can make at home.
Frequently Asked Questions
Yes you can but the texture of the salad will be different. Fresh ramen noodles are more chewy and al dente than dried noodles that have been boiled. They also keep longer and get less mushy.
Yes you can but it might be hard to find fresh gluten-free ramen noodles. This is one instance where using dried noodles might be the better option. I recommend the millet and brown rice ramen from Lotus Food. The noodles have a nice chewy texture that’s hard to find with other gluten-free noodles. You will also need to swap the soy sauce for a gluten-free one or tamari.
Did you like this recipe? Are there changes you made that you would like to share?
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Ramen Noodle Salad
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salads
- Method: Boiling
- Cuisine: Japanese
- Diet: Vegetarian
Description
This is refreshing ramen noodle salad packed with tangy and nutty flavors.
Ingredients
- 240 grams fresh ramen noodles
- 100 grams canned corn kernels
- Handful bean sprouts
- 1 cup shredded iceberg lettuce
- 1 large tomato, seeds removed and chopped
Dressing
- 1 1/2 tablespoon honey
- 1/4 cup rice vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons sesame seeds
- 2 tablespoons scallions, finely chopped
Instructions
- Make the dressing. Whisk in all the ingredients for the dressing in a bowl and set aside.
- Cook the noodles. Bring a pot of water to boil and cook the noodles until they are tender (about 1-3 minutes). Drain and rinse them under cold water until they are cold. Drain well and transfer to a bowl.
- Dress the noodles. Pour the dressing on top of the noodles and toss until the noodles are evenly coated.
- Add the toppings. Add the corn, bean sprouts, and tomatoes, and serve immediately.
Notes
Save the ramen salad in a storage container and refrigerate for up to 2 days.
Nutrition
- Serving Size: 1
- Calories:
- Sugar:
- Sodium:
- Fat:
- Saturated Fat:
- Trans Fat:
- Carbohydrates:
- Fiber:
- Protein:
- Cholesterol:
Finally a New Yorker!!! I too am a native New Yorker who gets a little “crazy” when I go too long without Asian food. Thank you for this post as I was just given a box of Ramen and needed some ideas to use them. Will make them this weekend using your recipe because it really looks delish.
Thanks Bibi, I hope you enjoy the salad – it’s perfect for those crazy hot and humid NYC summer days! 🙂