This is served hot or cold ramen noodle salad The recipe is a healthy, vegan version that mom used to make. This delicious Asian Ramen Noodle Salad recipe is the perfect summer meal for lunch, dinner, barbecue or potluck. Make it in 10 minutes for a quick and easy meal.
The memory of my mom’s ramen noodle salad brings a smile to my face. If I remember correctly, a family party wasn’t a party without it. But, since converting to a plant-based diet, I was surprised ramen noodles aren’t all vegetarian. Many ramen noodles contain not only oil, but also animal products. And many recipes call for dry ramen noodles instead of cooking them. My Salad is a cooked ramen noodle salad recipe with fresh vegetables and oil-free dressing.
Jump:
Of course, my mom’s recipe contains sesame oil and other ingredients that I don’t like to eat. So, I made an Asian Ramen Noodle Salad that tastes just like that but is much healthier. Or, if you like your ramen hot with veggies, you’ll enjoy Vegan Stir Fry Ramen Noodles.
When I found vegan ramen noodles at Costco, I was delighted.
Vegan Ramen Noodle Brands
- Dr. McDougall’s Perfect Meal: These ramen noodle cups require water and a microwave. Although I love these noodle cups, these noodles are more like a soup and not a ramen noodle salad. They come in four flavors: spring onion, miso, chicken, and hot and sour.
- Nissin Top Ramen: This brand comes in two flavors: chili and soy
- Learning: Koyo has many vegetarian flavors including garlic chili, lemongrass ginger and shiitake mushroom.
- Lotus Foods: Lotus Food’s Rice Ramen Collection has numerous vegan flavors. Made with brown rice and millet, II loves these oil-free ramen noodles and often uses them in soups, salads and main dishes.
Salad ingredients
Since I chose Lotus Food’s ramen noodles, this noodle salad recipe comes together in minutes. The noodles, however, are the easiest part of the salad to make. Because they cook for 4 minutes, chopping the vegetables takes longer than making the noodles.
- Vegan Ramen Noodles: I used Lotus Brown Rice Noodles.
- red cabbage: I love the purple color and crunch of red cabbage.
- White Cabbage or Napa Cabbage: White cabbage is similar to red cabbage with the exception of color. But Napa cabbage is a bit more delicate.
- Carrots: I like to buy sliced carrots as a time-saver, but you can also slice your own.
- Green Onion: Also called scallions, green onions impart a mild onion flavor.
- Red Chilli Bell: The sweetest of all bell peppers, cayenne pepper is my favorite variety to add some sweetness to salads.
- Mame (shelled edamame): Pack this powerful soybean protein and pop it in your mouth.
- Mandarin oranges: I like fresh mandarin oranges, but in a pinch, use canned. Avoid canned fruit in syrup. Instead, choose canned fruit in natural juice.
- Coriander (garnish optional): I love adding cilantro to a salad for a fresh citrus flavor.
- Peanuts (garnish optional): Peanuts add a little crunch and peanut flavor to the salad.
Salad dressing ingredients
- Homemade peanut butter, almond butter (or peanut butter of choice), or PBfit peanut butter powder: I use homemade peanut butter that I make with only peanuts to avoid any extra oils in jarred peanut butter brands.
- Lime juice plus zest: Use fresh whenever possible for best flavor.
- Rice Vinegar: This sweet vinegar is perfect for any Asian dressing.
- Low sodium soy sauce or tamari: I chose low sodium because peanuts contain salt. For a gluten-free option, choose tamari instead of soy.
- Pure Maple Syrup: My replacement for sugar in my dressing is maple syrup.
- Fresh ginger root: Again, fresh is always best. The smell alone is to die for.
- Red chili flakes (optional): Adding a little red pepper flakes to a dressing gives it a little kick. If you don’t like spices, skip this ingredient.
- the water: Water helps to thin the dressing.
replacement
- Liquid Aminos is another great choice to replace soy sauce and tamari.
- Choose any peanut butter substitute you like.
- Bottled lime juice works to replace fresh lime juice in a pinch. Add ½ teaspoon more to replace the lime zest.
- Champagne vinegar or mirane are alternatives to rice vinegar.
- Use agave or date syrup instead of maple syrup.
- If you don’t like a little heat, leave out the red pepper flakes. If you like it hot, add more.
- Use ¼ teaspoon ginger for every 1 tablespoon fresh ginger a recipe calls for.
How to make a salad
- Since the noodles only take a few minutes to cook, chop the vegetables first.
- Then, cook the noodles and rinse in cold water if the salad recipe is to be eaten cold.
- Next, add all the vegetables and mandarin oranges, pour the dressing over the salad and toss with tongs until everything is coated.
- Then serve and add coriander leaves and peanuts as garnish.
Recipe FAQs
A serving of ramen noodle salad contains only 287 calories.
Yes, you can prepare the salad a day before you are ready to serve it.
Salad will last up to 5 days in a covered container in the refrigerator.
advice
- First, the vegetables and dressing can be prepared in advance.
- On the other hand, the noodles should be made before tossing the salad.
- I wait to add the dressing before serving.
- Once everything is thrown together, it makes a delicious leftover lunch for the next day.
- Although the vegetables I chose are my favorites, feel free to get creative and add your own vegetables or fruits.
- If you like this recipe hot, you can always add vegetable sauce and serve it hot.
Give this Vegan Ramen Noodle Salad a try. It’s so quick and easy for lunch or dinner!
Great summer salad recommendation
If you like this ramen noodle salad recipe, give us a 5-star review and comment below. We want to hear from you!
📖 Recipe
Ramen Noodle Salad
Served hot or cold, this ramen noodle salad recipe is just like Mom’s but with a healthier, vegetarian version. Oil-free and gluten-free, this delicious Asian ramen noodle salad is the perfect summer meal for lunch, dinner, barbecue or potluck. Make it in 10 minutes for a quick and easy meal.
instructions
Thai Peanut Dressing
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Place all ingredients in a high speed blender. Helpful Hint: Add peanut butter last; This will build it up, so it won’t stick to the bottom
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Note: You can use peanut butter powder instead of peanut butter for a lower fat option. Just use less water.
Vegetables are being prepared
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Shred the cabbage and chop the rest of the vegetables/fruits
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Cook the nama according to package instructions and store in a container in the refrigerator to cool. Another way to cool cooked mam is to run it under cold water in a colander like noodles.
Cook rice noodles
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Cook the noodles according to the package instructions (I cooked for 4 minutes).
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Drain in a colander and rinse immediately with cold water. This will prevent the noodles from cooking and create the right temperature for the vegetables.
Assembling the Ramen Noodle Salad
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Add the cooled noodles to a large bowl.
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Add all the vegetables and mandarin oranges
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Pour dressing on top and toss with tongs
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Serve on separate plates with coriander leaves and peanuts (optional)
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Enjoy!
Comment
- First, the vegetables and dressing can be prepared in advance.
- On the other hand, the noodles should be made before tossing the salad.
- I wait to add the dressing before serving.
- Once everything is thrown together, it makes a delicious leftover lunch for the next day.
- Although the vegetables I chose are my favorites, feel free to get creative and add your own vegetables or fruits.
- If you like this recipe hot, you can always add vegetable sauce and serve it hot.
nutrition
Calories: 671kcalSugars: 75gProtein: 18gFat: 2gPolyunsaturated Fats: 2gTrans fats: 0.01gCholesterol: 17mgSodium: 727mgPotassium: 769mgFiber: 8gSugar: 18gVitamin A: 4976IUVitamin C: 64mgCalcium: 128mgIron: 5mg
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂