It’s a sunny Saturday, and you’re lounging in your backyard, a gentle breeze rustling the leaves while tantalizing aromas waft through the air. Suddenly, you take a bite of Ramen Noodle Salad, and your taste buds do a little happy dance. Picture crunchy veggies mingling with tender noodles, all drizzled in a zesty dressing that makes your mouth water. This dish is perfect for picnics, potlucks, or just because it’s Tuesday. For more inspiration, check out this lunch options recipe.

Let me share a little secret: this Ramen Noodle Salad isn’t just a meal; it’s an experience! I remember the first time I made it for my friends. We devoured it so quickly that I barely got to enjoy any myself. But the laughter and compliments? That was worth every noodle.

I once served this salad at a gathering, and my friend couldn’t stop raving about it—she even asked for the recipe!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ramen Noodles: These quick-cooking noodles provide the perfect base for your salad; feel free to use any flavor packet or none at all.

• Fresh Vegetables: Crisp bell peppers, shredded carrots, and green onions add crunch and color; pick whatever is fresh and colorful at the market.

• Sunflower Seeds: These little gems add a nutty flavor and delightful crunch; toast them lightly for an extra kick!

• Sesame Oil: A drizzle of this oil gives the salad a rich, aromatic finish; don’t skip it—it’s essential!

• Soy Sauce: Use low-sodium soy sauce to control saltiness while still packing in that umami flavor.

For the Dressing:

• Rice Vinegar: Adds tanginess that brightens all flavors; look for unseasoned rice vinegar for best results.

• Sugar: A touch of sweetness balances the dressing perfectly; adjust according to your taste.

• Garlic Powder: For that instant umami kick without peeling garlic; always good to have on hand.

• Ginger Powder: A hint of spice adds warmth; feel free to use fresh ginger if you’re feeling fancy!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Ramen Noodle Salad

Prepare the Noodles: Start by boiling water in a pot over high heat. Once boiling, add ramen noodles and cook according to package instructions until tender yet firm—about 3 minutes usually does the trick.

Chop Your Veggies: While waiting for those noodles, grab your cutting board and chop up bell peppers, carrots, and green onions into bite-sized pieces. Enjoy the colorful splashes they make on your board.

Toast Sunflower Seeds: In a dry skillet over medium heat, toss sunflower seeds until golden brown—about 5 minutes should do it. Keep an eye on them so they don’t burn!

Create the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sugar, garlic powder, and ginger powder until well combined. It should smell like heaven in there!

Toss Everything Together: Once noodles are cool enough to handle (drain and rinse under cold water), combine them with veggies and sunflower seeds in a large mixing bowl. Pour over the dressing and toss until everything is coated beautifully.

Serve & Enjoy: Transfer your salad to a serving platter or individual bowls. Garnish with extra green onions if you desire! Enjoy this refreshing dish chilled or at room temperature—it’s delicious either way!

Now you’ve got yourself a delightful Ramen Noodle Salad that will impress friends and family alike! With its crunchy texture and zesty dressing, it’s bound to become one of your go-to recipes! For more inspiration, check out this dinner recipes recipe.

Perfecting the Cooking Process

Start by boiling the noodles until tender. While they cook, chop veggies and mix dressing to save time.

Add Your Touch

Feel free to swap ramen for whole wheat noodles or add proteins like grilled chicken or tofu for extra heartiness.

Storing & Reheating

Store leftovers in an airtight container in the fridge. Enjoy within three days for optimal freshness, but avoid reheating if possible.

Memories of summer picnics flood my mind when I make this Ramen Noodle Salad—it’s a crowd-pleaser that always sparks joy!

FAQ

Can I use other types of noodles in Ramen Noodle Salad?

Absolutely! Whole wheat or rice noodles work well as delicious alternatives to traditional ramen.

How long can I store Ramen Noodle Salad?

You can keep it in the fridge for up to three days; just avoid soggy noodles.

What can I add to enhance the flavor of Ramen Noodle Salad?

Adding sesame seeds, green onions, or fresh herbs will definitely boost the flavor of your salad.

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Ramen Noodle Salad

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• Author: Ann Foster
• Total Time: 20 minutes
• Yield: Approximately 4 servings 1x

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Description

Ramen Noodle Salad is a vibrant and refreshing dish that combines crunchy vegetables with tender noodles, all tossed in a zesty dressing. Perfect for picnics, potlucks, or quick lunches, this salad is versatile and easy to customize based on your pantry staples. With its bright colors and delightful crunch, it’s sure to impress family and friends while bringing joy to any table.

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Ingredients

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• 2 packs Ramen noodles (discard seasoning packets)
• 1 cup bell peppers, chopped
• 1 cup shredded carrots
• 1/2 cup green onions, sliced
• 1/4 cup sunflower seeds, toasted
• 2 tbsp sesame oil
• 3 tbsp low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder

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Instructions

1. Boil water in a pot over high heat. Add ramen noodles and cook according to package instructions (about 3 minutes) until tender yet firm. Drain and rinse under cold water.
2. While noodles are cooking, chop bell peppers, carrots, and green onions into bite-sized pieces.
3. In a dry skillet over medium heat, toast sunflower seeds until golden brown (approximately 5 minutes).
4. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, sugar, garlic powder, and ginger powder until well combined.
5. In a large mixing bowl, combine cooled noodles with chopped veggies and toasted sunflower seeds. Pour dressing over the mixture and toss well.
6. Serve chilled or at room temperature; garnish with extra green onions if desired.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: Boiling
• Cuisine: Asian

Nutrition

• Serving Size: 1 salad portion (about 200g)
• Calories: 280
• Sugar: 2g
• Sodium: 450mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 0mg