Cold Ramen Noodle Salad
Cold ramen noodle salad is a vibrant, refreshing dish perfect for warm weather. This delightful salad combines tender ramen noodles with crisp vegetables and a zesty dressing, making it an ideal choice for picnics, barbecues, or quick weeknight dinners. Ready in just 30 minutes and easily customizable, it’s packed with nutrients from colorful veggies, ensuring great flavor and a healthy boost of energy.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: Asian
Ingredients
Scale
- 4 oz instant ramen noodles (without seasoning)
- 1 medium cucumber, thinly sliced
- 1 cup carrots, grated or julienned
- 1 cup bell peppers (any color), sliced
- 2 green onions, chopped
- 1 cup cooked protein (grilled chicken, shrimp, tofu, or edamame)
- 3 tbsp low-sodium soy sauce
- 2 tbsp sesame oil
- 2 tbsp fresh lime juice
Instructions
- Cook ramen noodles according to package instructions (about 3-4 minutes). Drain and rinse under cold water until cooled.
- While noodles cool, wash and slice vegetables; combine in a large bowl.
- In a small bowl, whisk together soy sauce, sesame oil, and lime juice.
- Add cooled noodles to the vegetable bowl and pour dressing over; toss gently to combine.
- Incorporate your choice of protein and chill in the refrigerator for about 15 minutes before serving.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 290
- Sugar: 4g
- Sodium: 660mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg