Description
A vibrant and easy-to-make ramen noodle salad filled with fresh vegetables and a flavorful sesame-ginger dressing.
Ingredients
Scale
- 2 packs instant ramen noodles (without seasoning)
- 1 cup colorful bell peppers, chopped
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1/4 cup green onions, chopped
- 2 tbsp toasted sesame seeds
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp honey or sugar
- 1 tsp fresh ginger, grated
Instructions
- Boil a large pot of water and cook the ramen noodles according to the package instructions (about 3 minutes).
- Drain and rinse the noodles with cold water to cool them.
- While the noodles cool, chop the bell peppers and cucumber into bite-sized pieces.
- In a large bowl, combine the cooled noodles with bell peppers, shredded carrots, cucumber, and chopped green onions. Toss gently to mix.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or sugar, and grated ginger. Adjust sweetness if desired.
- Pour the dressing over the salad mixture and toss until evenly coated.
- Sprinkle sesame seeds on top before serving.
Notes
Prepare the dressing just before serving to keep noodles fresh. Add proteins like chicken or tofu for a heartier dish.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Cold Mix
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 7g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
Keywords: ramen noodle salad, quick salad, vegetarian salad, fresh vegetables, easy recipes