
A refreshing and vibrant ramen noodle salad perfect for a light lunch. Cooked ramen noodles are tossed with shredded carrots, cucumber, edamame, and a tangy sesame ginger dressing.
Cook ramen noodles according to package directions. Drain and rinse with cold water. Set aside to cool.
While the noodles are cooking, prepare the dressing. In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, ginger, garlic, and honey.
In a large bowl, combine the cooled ramen noodles, shredded carrots, cucumber, and edamame.
Pour the sesame ginger dressing over the noodle mixture and toss well to coat.
Garnish with sesame seeds and green onions. Serve immediately or chill for later.
Nutrition per serving (250g)
For added protein, add grilled tofu or cooked chicken.
Customize with other vegetables like bell peppers or snow peas.
Make the dressing ahead of time and store in the refrigerator for up to a week.
Large pot
Whisk
Large bowl
No wine pairing suggestions available for this recipe.