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Cold Ramen Noodle Salad with Sesame Dressing

ByJuri Austin Published on
4 Comments
5 from 6 votes
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10 minutes
Servings 4
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This Cold Ramen Noodle Salad is a refreshing, tasty, and satisfying meal! Enjoy the blend of chewy noodles, crisp veggies, and flavorful sesame dressing!

Looking for ramen noodle recipes? Try my Shio Ramen, Miso Ramen, or Hiyashi Chuka!

Cold ramen noodle salad served on a plate.

Featured Comment

From Kish: “Very nice! Easy to make and delicious. As I put a lot of lettuce and cucumber, I doubled the amount of the dressing. I’m sure this will be my go-to dish for this summer. Thank you ♥”

Why You Will Love This Recipe 

  • Making this ramen salad is a breeze with simple ingredients and straightforward instructions.
  • You can easily customize this recipe with your favorite vegetables or protein choices.
  • This salad is make-ahead friendly—prepare it in advance and refrigerate for later.

Recipe Ingredients

You’ll need the following ingredients to make this Ramen Noodle Salad:

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Cold ramen noodle salad ingredients.
  • Ramen Noodles: This recipe uses fresh ramen noodles, but you can also use instant ramen noodles.
  • Toppings: Lettuce, cucumber, tomato, boiled eggs, and canned corn. Fresh or frozen corn can also be used as an alternative. You can find more topping options in this post’s “Variations” section.
  • Sesame Dressing: Prepare the sesame dressing using mayonnaise, soy sauce, sugar, vinegar, vegetable oil, and toasted sesame seeds.

Ramen Noodles

Ramen Noodles are popular Japanese noodles made from wheat flour and alkaline mineral water called kansui (lye water). This water gives the noodles their characteristic texture and yellow color. Ramen noodles are versatile and can be used in soups, stir-fries, and salads.

How To Make Cold Ramen Noodle Salad: STEP BY STEP 

Here are some quick visual instructions! The video and detailed ingredients and instructions are on the printable recipe card below.

How to make cold ramen noodle salad.

Step 1

Cut vegetables and eggs to prepare the toppings.

How to make cold ramen noodle salad.

Step 2

Boil ramen noodles.

How to make cold ramen noodle salad.

Step 3

Make the sesame dressing.

How to make cold ramen noodle salad.

Step 4

Assemble ramen noodles and toppings on a plate.

Cold ramen noodle salad served on a plate.

Serve the cold ramen noodles with the sesame dressing, and enjoy this hearty salad!

Recipe Tips

  • After boiling the noodles, rinse them under cold water to stop the cooking process and ensure they are completely cooled before assembling the salad.
  • Drain the noodles thoroughly to prevent excess moisture in the salad.
  • Add the dressing to the salad just before serving to prevent the noodles from becoming soggy.

Storage

Store the boiled noodles and toppings separately in an airtight container, refrigerate them, and consume them within two days. For the freshest flavor, refrigerate the sesame dressing and use it within five days.

Variations

Here are more variations you can add to the ramen salad!

  • Other veggies: Red onion, bell peppers, cabbage, edamame, snow peas, bean sprouts and avocado.
  • Other proteins: Grilled salmon, shrimp, and tofu.
  • Other dressings: Sesame soy dressing, miso dressing, mayo dressing, and caesar dressing.
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Cold ramen noodle salad served on a plate.

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Cold Ramen Noodle Salad with Sesame Dressing

5 from 6 votes
Prep: 7 minutes
Cook: 3 minutes
Total: 10 minutes
Servings: 4
Author: Juri Austin
This Cold Ramen Noodle Salad is a refreshing, tasty, and satisfying meal! Enjoy the blend of chewy noodles, crisp veggies, and flavorful sesame dressing!
Print Recipe Pin Recipe Add to Shopping List
Cold ramen noodle salad served on a plate.

Ingredients
  

  • 1 serving Ramen Noodles
Toppings
  • Handful Lettuce
  • ½ Cucumber
  • 1 Tomato
  • 3 Boiled Eggs
  • 1 Can of Corn
Sesame Dressing
  • 2 Tbsp Mayonnaise
  • 2 tsp Soy Sauce
  • 1 tsp Sugar
  • 1 tsp Vinegar
  • 1 tsp Vegetable Oil
  • 1 Tbsp Toasted Sesame Seeds

Instructions
 

  1. Prepare the Toppings: Tear the lettuce, slice the cucumber into strips, and cut the tomatoes and boiled eggs into bite-sized pieces. Drain the canned corn
  2. Boil Ramen Noodles: Bring water to a boil in a pot and cook the ramen noodles according to package instructions. Drain the noodles.
  3. Make the Dressing: Combine all the dressing ingredients in a small bottle, secure the lid, and shake to blend.
  4. Serve: Place the cooked ramen noodles on a plate, arrange the toppings, and serve with the dressing.

Notes

  • Storage: Store noodles and toppings separately in the fridge and consume within 2 days. Refrigerate sesame dressing and use it within 5 days.
  • After boiling the noodles, rinse them under cold water to stop the cooking process and make sure they are completely cooled before assembling the salad.
  • Drain the noodles thoroughly to prevent excess moisture in the salad.
  • Add the dressing to the salad just before serving to prevent the noodles from becoming soggy.
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Video

YouTube video

Nutrition

Serving: 1servingCalories: 227kcalCarbohydrates: 17gProtein: 8g

This nutritional information is estimated and provided for general reference only.

Course: Salad
Cuisine: Japanese
Keyword: soba noodle salad

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5 from 6 votes (4 ratings without comment)

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4 Comments

  1. 5 stars
    Very nice! Easy to make and delicious. As I put a lot of lettuce and cucumber, I doubled the amount of the dressing. I’m sure this will be my go-to dish for this summer. Thank you ♥

    Reply