Delicious Cold Noodle Salad Recipe

I can’t wait to share this Cold Ramen Noodle Salad recipe with you! It’s a delightfully refreshing dish that’s packed with flavors and textures. Plus, it’s perfect for those hot days when you don’t even want to think about turning on the stove.

This recipe tackles busy weeknights, keeps prep simple, reduces reliance on takeout, and provides a light, cooling dish using quick-cook noodles and pantry staples.

Sometimes, I find myself staring into the fridge and wondering what to make for lunch. You know those days when all you want is something quick and tasty? This salad solves that, it’s ready in just about 20 minutes and can even use up those leftover veggies you have lying around.

What I love about this recipe is how easy it is to throw together. You cook the noodles just right so they won’t stick together, then toss them with a vibrant peanut dressing that adds a creamy, nutty punch. Plus, if you let it chill for a bit, the flavors really start to come together.

If you’re a fan of easy meals, this Black Bean Mango Avocado Salad is another quick option for you to try!

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Delicious Cold Noodle Salad Recipe

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• Author: Charlene
• Prep Time: 10 minutes
• Cool Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: salad
• Method: chilled salad
• Cuisine: Asian
• Diet: Vegan

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Description

A refreshing cold noodle salad with a delicious peanut dressing and fresh vegetables.

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Ingredients

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• 4 packs ramen noodles (~8–9 oz.)
• 1/3 cup soy sauce
• 3 Tbsp. creamy peanut butter
• 2 Tbsp. toasted sesame oil
• 2 Tbsp. rice vinegar
• 1 Tbsp. white sugar
• 1 lime, juiced
• 1 tsp. fresh ginger, minced
• 1 tsp. fresh garlic, minced
• 1 red or yellow bell pepper, thinly sliced
• 1 large carrot, julienned
• 1 cup red cabbage, shredded
• 3/4 cup peanuts
• 1 Tbsp. toasted sesame seeds

Cook Mode

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Instructions

1. Cook the Noodles: Start by cooking the ramen noodles in boiling water until they are al dente, which should take about 6-7 minutes. This keeps them from becoming mushy. Do not overcook them, or you will end up with a soggy salad.
2. Rinse & Drizzle Oil: Once the noodles are cooked, rinse them under cold water to stop the cooking process. Toss the noodles with a little toasted sesame oil right after draining to prevent them from sticking together.
3. Prep the Veggies: Chop and slice your veggies into bite-sized pieces. Slice the bell pepper, julienne the carrot, and shred the red cabbage. Ensure the pieces are not too small to maintain some texture in your salad.
4. Mix the Dressing: In a small mixing bowl, whisk together the soy sauce, lime juice, peanut butter, rice vinegar, white sugar, minced ginger, and minced garlic. If the dressing feels too thick, thin it out with a splash more soy sauce or lime juice.
5. Toss It All Together: In a large bowl, toss the noodles with the veggies and dressing until they are well mixed. Ensure that the sizes of the ingredients are even to provide balanced bites.
6. Chill Before Serving: Let your salad chill in the fridge for at least 30 minutes before serving. This allows all the flavors to meld for a refreshing experience.
7. Serve & Enjoy: When ready to serve, give the salad a gentle toss again to keep everything fresh. Enjoy your cold noodle salad right away while the veggies still have their crunch.

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Notes

• Storage Tips: Store in an air-tight container for up to 4 days in the fridge. To avoid sogginess, consider storing the veggies separately from the noodles and dressing until ready to serve.
• Expert Tips: If noodles stick together, drizzle with a little toasted sesame oil immediately after draining. If the dressing ends up too thick, adding a1/2 teaspoon or two of soy sauce or lime juice can make it smoother.
• Reheating Instructions: This salad is best served cold and does not require reheating.
• Serving Suggestions: Serve with grilled chicken for added protein, or top with hard-boiled eggs for a hearty meal. You can also pair it with a side of fresh fruit for a balanced meal.
• Recipe Variations: You can replace peanut butter with almond butter if you prefer. For a gluten-free option, use tamari instead of soy sauce. Incorporate spicy elements like sriracha to the dressing for extra heat.
• Ingredient Notes: Ensure your veggies are fresh to enhance the overall flavor. Look for vibrant bell peppers and firm cabbage. You can also add additional vegetables such as cucumbers or edamame for more variety.

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Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 5g
• Sodium: null
• Fat: 13g
• Saturated Fat: 2g
• Unsaturated Fat: null
• Trans Fat: null
• Carbohydrates: 21g
• Fiber: 3g
• Protein: 9g
• Cholesterol: null