Summer Ramen Noodle Salad
A light and refreshing salad with vibrant vegetables and ramen noodles, perfect for summer picnics and gatherings.
Ingredients
Main Ingredients
- 2 packs Ramen noodles Cook according to package instructions.
- 1 cup Sliced cucumbers
- 1 cup Shredded carrots
- 1 cup Diced bell peppers Any color you prefer.
- 1 cup Chopped green onions
- 1 cup Grilled chicken, shrimp, or tofu Choose your preferred protein.
Dressing
- 2 tablespoons Sesame oil
- 3 tablespoons Soy sauce Low sodium soy sauce can be used.
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey or sugar
- 1/2 teaspoon Red pepper flakes Optional for spice.
Garnish
- 2 tablespoons Sesame seeds For garnish.
Instructions
Preparation
- Cook the ramen noodles according to the package instructions. Once cooked, drain and rinse them under cold water to cool them down quickly.
- In a large bowl, combine sliced cucumbers, carrots, bell peppers, and chopped green onions.
- In a separate bowl, whisk together sesame oil, soy sauce, rice vinegar, and either honey or sugar.
- Add the cooled ramen noodles and your choice of protein to the vegetable mixture.
- Pour the prepared dressing over the salad and toss thoroughly.
- Sprinkle sesame seeds and red pepper flakes on top for garnish.
Serving
- Serve the Summer Ramen Noodle Salad chilled or at room temperature. Garnish with additional sesame seeds and green onions as desired.
Notes
For a more refreshing dish, chill all ingredients before mixing. You can also substitute vegetables based on availability, or use a peanut sauce for a different twist.