May 21, 2020
Ramen Noodle Salad
Tossed with an insanely delicious Tahini Miso dressing, this fresh, crunchy, and colorful Ramen Noodle Salad is what Springtime Salad dreams are made of! It’s quick, healthy, and so satisfying!
oodles of noodles
I’m turning my love for ramen noodles into a new Springtime staple with this Ramen Noodle Salad, ya’ll. Honestly, I can’t think of a better way to enjoy noods during these warm, sunny days. My Ramen Noodle salad is light and fresh, yet incredibly satisfying! Enjoy it as a side dish, or add some tofu or tempeh to the party and eat it for a healthy and refreshing lunch or dinner!
Grab a drink and let’s get to making the easiest and best Ramen Noodle Salad!
how to make Ramen Noodle Salad
My Ramen Noodle Salad comes together in less than 20 minutes, making for the easiest and most delicious dish! Here’s how to make it:
- Cook your ramen noodles about 1-2 minutes less than the package directions state. Drain, rinse with cold water, and set aside.
- Prepare your dressing by tossing all the ingredients in the blender. Pulse until smooth.
- Chop your veggies and add them to a large bowl with ramen noodles.
- Toss with dressing, garnish, and ENJOY!
It’s literally THAT easy. And the best part? It’s even better the next day after the noodles have soaked up all that delicious dressing … although I doubt you’ll have leftovers.
chilled ramen noodles + creamy tahini miso dressing = springtime salad magic, am i right?
Whether you serve my Ramen Noodle Salad as a side dish, or make it the star of the show, I wanna know about it! Snap a photo or video and show me your noods by tagging me on Instagram at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing all your recreations of my recipes! Until next time, friends!
XO!
- 10 oz Ramen Noodles, about 3 blocks
- 1 - 16 oz bag tricolor coleslaw mix
- 1 red bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- Roasted chopped peanuts, for garnish
- Toasted Sesame seeds, for garnish
- Chopped green onion or cilantro, for garnish
- Lime wedges, for serving
- ¼ cup Tahini
- 3 TBS yellow or white miso paste
- ½ cup water
- 3 TBS Tamari
- 2 TBS coconut sugar or maple syrup
- 1 TBS chili garlic sauce, optional
- 2 cloves garlic
- Juice of 1 lime
- ½ tsp sesame oil
- Salt and pepper to taste
- Cook ramen noodles about 1-2 minutes less than the package directions state. Drain, rinse with cold water for about 30 seconds, and set aside in the refrigerator for about 10 minutes while you chop your veggies and prepare your dressing.
- To prepare the dressing, place all the dressing ingredients in a blender and pulse until smooth. Taste and adjust seasonings.
- In a large bowl, add your veggies and toss with about half of the dressing. Add your chilled ramen noodles and toss with the remaining dressing, mixing to combine the noodle with the veggies. At this point, you can cover and chill for about 20-30 minutes, or serve immediately.
- Garnish with roasted peanuts, sesame seeds, chopped cilantro and green onion, and a lime wedge.
- ENJOY!
This is so good and easy! I made this last night with some substitutions:
I couldn’t find coleslaw mix so I chopped up some savoy cabbage.
I’m not a huge fan of bell peppers so I skipped those and added carrots for crunch..
I can’t eat much garlic or onion so I left those out.
I added half a block of extra firm pan fried tofu to make it a main dish / more filling.
I am cooking for just myself so I only used 2 blocks of noodles for now, though there is a bit of extra sauce. I’m sure I’ll have no problem using it for something else. You could also make less sauce :p
Still super flavorful! The dressing is delicious and came together easily in the blender. I’m happy to have leftovers for lunch today. I’ll definitely add this to my rotation.
Amazing taste . I’m glad I tried it . 10/10 !!
Delicious! Coming back to make it again!
This salad is so good and easy to make! It’s become a staple in our house. Absolutely love it!