Best Cold Ramen Noodle Salad Recipes

COLD RAMEN NOODLE SALAD

COLD RAMEN NOODLE SALAD image

Number Of Ingredients 22

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

Steps:

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. 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.

COLD RAMEN NOODLE SALAD

Cold Ramen Noodle Salad image

Yummy, yummy..a nice cold salad that can be a great side dish or a refreshingly light meal. The possibilities are endless. I believe the original recipe came from a Wesson Oil Cookbook.

Provided by MrsKnox2016

Categories Meat

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces ramen noodles, prepared according to directions
1 lb chicken tenders, cubed
2 cups coleslaw mix
1 carrot, diced
1 stalk celery, diced
1/2 cup vegetable oil
2 tablespoons oil
1/3 cup rice wine vinegar
4 tablespoons low sodium soy sauce
2 tablespoons brown sugar
1/2 teaspoon garlic powder

Steps:

Brown cubed chicken pieces in a saute pan with 2tbs oil until cooked through.
In a large bowl, combine cooked and slightly cooled ramen noodles, coleslaw mix, carrot, celery. Toss well.
Add cooked, diced chicken.
In a separate bowl, whisk together remaining vegetable oil, vinegar, soy sauce, brown sugar and garlic powder. Pour sauce over salad and toss well to combine.
Refrigerate at least 1 hour before serving.
*Omit the chicken for a summer-safe salad.
*This sauce is very all-purpose, so you can change up the meats (chicken, steak, cubed fish, tofu) and the veggies (snowpeas, corn, broccoli) and event the noodles (shrimp-flavored).

Nutrition Facts : Calories 863.9, Fat 50.1, SaturatedFat 11.4, Cholesterol 65.8, Sodium 1688, Carbohydrate 67.9, Fiber 1.6, Sugar 9.2, Protein 35.8

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