Ramen Noodle Salad

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Not just for soup, ramen noodles are also great in salads! This one is tangy and super refreshing!


  • 100 grams can corn kernels
  • 240 grams fresh ramen noodles
  • 1 large egg (cooked and sliced into bite size pieces)
  • handful bean sprouts
  • 1 cup iceberg lettuce (shredded )
  • 1 large tomato (chopped)

For the dressing:

  • 1 1/2 tablespoon honey
  • 1/4 cup rice vinegar
  • 3 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame seeds
  • 2 tablespoons scallions (finely chopped)
  • 1/4 teaspoon kosher salt


  1. In a mixing bowl, whisk in all the ingredients for the dressing. Set aside.
  2. Bring a pot of water to boil and cook the noodles until they are tender (about 1-3 minutes). Drain well and transfer to a bowl.
  3. Pour the dressing on top of the noodles and toss until the noodles are evenly coated.
  4. Add corn, bean sprouts and tomatoes to the bowl and toss well. Serve immediately.


This ramen noodle salad will keep refrigerated for up to 1-2 days.


Keywords: recipe, vegetarian, side dish, noodles, Asian, easy

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