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ramen noodle salad

Ramen Noodle Salad

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  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Salads
  • Method: Boiling
  • Cuisine: Japanese
  • Diet: Vegetarian


This is refreshing ramen noodle salad packed with tangy and nutty flavors.


Units Scale
  • 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


  • 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


  1. Make the dressing. Whisk in all the ingredients for the dressing in a bowl and set aside.
  2. 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.
  3. Dress the noodles. Pour the dressing on top of the noodles and toss until the noodles are evenly coated.
  4. Add the toppings. Add the corn, bean sprouts, and tomatoes, and serve immediately.


Save the ramen salad in a storage container and refrigerate for up to 2 days.


  • Serving Size: 1
  • Calories:
  • Sugar:
  • Sodium:
  • Fat:
  • Saturated Fat:
  • Trans Fat:
  • Carbohydrates:
  • Fiber:
  • Protein:
  • Cholesterol:
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