This ramen noodle salad is a deliciously gourmet and healthy way to use those ramen noodles you most likely have somewhere in your cupboard, prepared with only 10 ingredients and done in under 15 minutes!
Ramen Noodle Salad, a Gourmet Way to Use That Instant Ramen
I’m a little embarrassed to admit this being someone who’s a very big advocate of using whole foods in my recipes, but we’re friends here, so I’ll tell you…
I quite enjoy having an instant pack of that ramen from time to time, the kind that comes with those squiggly noodles and that super salty packet of Asian-flavored bouillon—please tell me I’m not the only one!
Actually, because it’s not in my nature to leave well enough alone, I typically have to jazz it up and add a little more “oomph” to it by way of fresh cilantro, lime, chili garlic sauce, and perhaps some peas and finely diced carrots thrown in for good measure (and to make me feel like I’m getting at least something of nutritional value).
But I must confess that it’s those whimsical ramen noodles that I especially love, and get that hankering for.
And having said all that, you can probably guess there’s usually a couple packages of that ramen soup in my kitchen at all times (maybe more if I go big and buy the multipack!), which begs the question: what else can these tasty ramen noodles be used for, and can I make them healthy?
Quick and Easy Ramen Noodle Salad with Only 10 Ingredients
When you chill those ramen noodles and toss them with bok choy (rich in vitamin C, A, K, and B6, plus folate and dietary fiber), red cabbage, and a sweet-spicy peanut vinaigrette, you’ve got a healthy Asian-inspired ramen noodle salad perfect to pack up for lunch or as a light mid-day snack.
It’s a scrumptious ramen salad made with only ten ingredients, ready in about 15 minutes—how can you beat that?
I’d say this Asian noodle salad is the ideal way to turn something very basic and inexpensive into something quite healthy and even a little bit gourmet, which is always a good thing.
Tips & Tidbits for for the Perfect Ramen Noodle Salad:
- Quick cook your ramen noodles: These kind of ramen noodles only need about a 3 minute boil, so take care not to overcook them—they’re done lickity split!
- Baby bok choy is best: I like to use baby bok choy for this recipe since it is being used raw; it’s nice and crisp-yet-tender, and has lots of green, vibrant color.
- Prep your ingredients ahead: The prep for this ramen noodle salad recipe only takes about 15 minutes, but you can save yourself even more time (especially if you’re packing it for an on-the-go lunch) by prepping in advance. Just prepare the vinaigrette, cook the ramen noodles, and slice the veggies ahead of time. Keep everything separate, then toss it all together when you’re ready to enjoy now or take it with you for later.
- Add some extra protein: A little shredded chicken is a perfect add-in for extra protein. But if you’d like to stay vegetarian with this recipe, cubed tofu (firm or baked) is a great option, or even edamame.
Feast your eyes on these, or just jump to the recipe:
Recipe
Ramen Noodle Salad
by Ingrid Beer
Print Recipe
Yield: Serves 4
Prep Time: 10 minutes
Cook time: 3 minutes
Peanut Vinaigrette Ingredients:
• 2 (slightly heaping) tablespoons creamy peanut butter
• 3 tablespoons rice vinegar
• 3 tablespoons soy sauce
• 1 tablespoon honey
• 2 cloves garlic, pressed through garlic press
• 1 teaspoon chili garlic sauce (or more if you like it spicier)
• 1 tablespoon water
Ramen Noodle Salad Ingredients:
• 2 packages ramen noodle soup, noodles only (discard flavor packets or save for another use)
• 2 baby bok choy, sliced thinly
• 1 cup thinly sliced red cabbage
• 1/4 cup crushed peanuts
• Cilantro leaves (optional, for garnish)
Preparation:
–Prepare your peanut vinaigrette by whisking together all of the ingredients in a bowl until smooth and well-blended; set aside.
–Cook your ramen noodles as directed on the package, about 3 minutes; drain and rinse under cold water, and allow them to thoroughly drain of the water.
–Add the drained ramen noodles to a large bowl along with the sliced bok choy, the red cabbage, and about half of the crushed peanuts, and toss together with the peanut vinaigrette; serve in bowls with a sprinkle of the remaining crushed peanuts as garnish, and some optional cilantro leaves, if desired.
Interested in another super delicious recipe featuring ramen noodles, but with a “fusion” twist? Check out this Shrimp Fajita Stir Fry!
OMGoodness! And no, you’re not the only one. We keep a package or two on hand for a quick pick-me-up or a late night snack. We often will stir a beaten egg into the broth when we take it off the burner – a nice variation on egg-drop soup. This looks delicious Ingrid and I’m thinking of making this for my friends when they’re over for lunch one day.
xo
Haha! Yes! Of course you would have ramen in your cupboard, too…and your version of “egg drop soup” sounds amazing! That is so creative, so high-five, sister! Hope you enjoy the recipe, Roseanne.