Cold Ramen Noodle Salad Recipe

Name: Cold Ramen Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 1 pound fresh Asian noodles (found in the refrigerated section at Asian markets or well-stocked supermarkets) - ramen, yakisoba or buckwheat - cooked and cooled; 1 cup bean sprouts; 1 cup arugula; 4 green onions minced; 1 pint cherry tomatoes, cut in half; 1 English cucumber, diced; 4 hard-boiled eggs, cut in half; 1/2 pound marinated baked tofu or cooked pork, cut into bite-size pieces.; Dressing; 1/4 cup sesame tahini; 2 tablespoons brown sugar; 1 teaspoon prepared Chinese mustard; 2 tablespoons fresh ginger, minced; 2 cloves garlic, minced; 1 tablespoon red chile bean paste; 2 tablespoons rice vinegar; Juice of 2 lemons; 1 tablespoon sesame oil; 3/4 cup light or low-sodium soy sauce; 1/4 cup water; 2 green onions, minced

Servings: persons

Salad
1 pound fresh Asian noodles (found in the refrigerated section at Asian markets or well-stocked supermarkets) - ramen, yakisoba or buckwheat - cooked and cooled
1 cup bean sprouts
1 cup arugula
4 green onions minced
1 pint cherry tomatoes, cut in half
1 English cucumber, diced
4 hard-boiled eggs, cut in half
1/2 pound marinated baked tofu or cooked pork, cut into bite-size pieces.
Dressing
1/4 cup sesame tahini
2 tablespoons brown sugar
1 teaspoon prepared Chinese mustard
2 tablespoons fresh ginger, minced
2 cloves garlic, minced
1 tablespoon red chile bean paste
2 tablespoons rice vinegar
Juice of 2 lemons
1 tablespoon sesame oil
3/4 cup light or low-sodium soy sauce
1/4 cup water
2 green onions, minced

1
For the dressing, in a medium bowl, mix together the tahini, brown sugar, mustard, ginger, garlic, chile paste, rice vinegar, lemons and sesame oil until smooth. Gradually add the soy sauce, whisking to combine, and add the water until it reaches a thick-yet-pourable consistency. Taste and adjust seasonings, then stir in the green onions.
2
In a large bowl, place the noodles, bean sprouts, arugula and green onions, top with half the dressing and toss to combine well. Let marinate for a few minutes at least (longer is nicer) at room temperature. To serve, transfer the noodles to a serving dish or individual plates. Top with a portion of the remaining salad ingredients and serve with the remaining dressing for drizzling on top.

951

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Salad, 1 pound fresh Asian noodles (found in the refrigerated section at Asian markets or well-stocked supermarkets) - ramen, yakisoba or buckwheat - cooked and cooled, 1 cup bean sprouts, 1 cup arugula, and more.

Yes, Cold Ramen Noodle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cold Ramen Noodle Salad

How did you like this recipe?

Frequently Asked Questions