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.
Ingredients
Scale
- 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
Instructions
- 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.
- While noodles are cooking, chop bell peppers, carrots, and green onions into bite-sized pieces.
- In a dry skillet over medium heat, toast sunflower seeds until golden brown (approximately 5 minutes).
- In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, sugar, garlic powder, and ginger powder until well combined.
- In a large mixing bowl, combine cooled noodles with chopped veggies and toasted sunflower seeds. Pour dressing over the mixture and toss well.
- 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