Sesame Ramen Noodle Salad

This sesame ramen noodle salad is quick, easy, and perfect for warm weather. Made with instant ramen, fresh vegetables, and a flavorful sesame dressing—great as a side or light meal.

Course Salad

Cuisine American, Asian

Keyword cold pasta salad

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 583kcal

Author Elizabeth Rodriguez

Ingredients

Ramen and Dressing Ingredients

3 tablespoons Rice Vinegar
3 tablespoons Low Sodium Soy Sauce
1 tablespoon Brown Sugar
1½ - 2 teaspoons Sesame Oil
¾ teaspoon Ginger Powder
Pinch Crushed Red Pepper optional
6 tablespoons Avocado Oil
3 packages (3 ounces each) Instant Ramen Noodles seasoning packets discarded

Topping Options (pick and choose)

1 cup Cherry or Grape Tomatoes halved
1 cup Corn Kernels cooked and cooled (fresh, frozen, or canned—drained and rinsed)
¼ cup Green Onions sliced thin
1 cup Fresh Spinach chopped or chiffonade
3 to 4 Seaweed Chips sliced into thin strips or crumbled
1 cup Mushrooms diced or thinly sliced (Baby Bella or White Button)
1 tablespoon Sesame Seeds for garnish
¼ cup Crunchy Noodles or Chow Mein Noodles
¼ cup Roasted Edamame
Other options: Bean Sprouts rinsed and patted dry, cashews, peanuts, crispy wonton strips

Instructions

Make the dressing

Add the rice vinegar, soy sauce, brown sugar, sesame oil, ginger powder, and crushed red pepper to a small jar (at least 8 ounces) or bowl. Stir well with a fork or small whisk to combine. Stream in the avocado oil while stirring briskly. Cover and refrigerate. Shake or stir well before each use.

Cook the ramen noodles

Bring a large pot of water to a boil. Add the ramen noodles (discard the seasoning packets) and cook according to package directions, usually about 2–3 minutes, until just tender. Do not overcook.

Drain and dress

Drain the noodles well and transfer them to a large bowl while still hot. Immediately add 4 tablespoons of the sesame dressing and toss to combine. The warm noodles will absorb the flavor.

Chill and build the salad

Let the noodles cool to room temperature, then refrigerate for 20–30 minutes to chill.
When ready to serve, divide the noodles into 4 plates or containers (for meal prep). Use a fork to separate the noodles.
Top with your desired ingredients—such as tomatoes, corn, spinach, green onions, nori, mushrooms, roasted edamame, sesame seeds, and other crunchy toppings.
Drizzle with the sesame dressing or serve it on the side.
Shake or stir the dressing well before each use.

Notes

Don’t overcook the noodles. Best to slightly undercook them; they’ll continue cooking off-heat.
Toss the noodles with dressing while hot to help absorb flavor.
Serve toppings buffet-style for a fun, customizable meal.

Nutrition