Forget everything you thought you knew about ramen! This summer, we’re taking those humble noodles out of the soup bowl and tossing them into vibrant, crunchy salads packed with spicy kick. If you’re craving quick, refreshing dinners that deliver bold flavor without heating up your kitchen, you’ve come to the right place. Get ready to discover 18 fiery ramen salad recipes that will become your new warm-weather favorites.
Cold Spicy Ramen Noodle Salad with Cucumber
Lose the boring lunch routine with this crunchy, spicy ramen salad that comes together in minutes. Load it with crisp cucumbers and that addictive chili kick that’ll have you craving seconds immediately.
Ingredients
Ramen noodles – 1 package (3 oz)
English cucumber – 1 large
Rice vinegar – 3 tbsp
Soy sauce – 2 tbsp
Sesame oil – 1 tbsp
Sriracha – 1-2 tsp
Green onions – 2 stalks
Sesame seeds – 1 tbsp
Instructions
1. Bring 4 cups of water to a rolling boil in a medium saucepan.
2. Break ramen noodles into quarters and add to boiling water, discarding the seasoning packet.
3. Cook noodles for exactly 3 minutes, stirring occasionally to prevent sticking.
4. Drain noodles immediately and rinse under cold running water for 1 minute to stop cooking.
5. Shake colander vigorously to remove excess water from noodles.
6. Thinly slice cucumber into ¼-inch rounds using a mandoline for even cuts.
7. Chop green onions into ¼-inch pieces, using both white and green parts.
8. Whisk together rice vinegar, soy sauce, sesame oil, and sriracha in a large bowl.
9. Add cooled noodles, cucumber slices, and green onions to the dressing bowl.
10. Toss everything together for 30 seconds until evenly coated.
11. Sprinkle sesame seeds over the top as final garnish.
12. Let salad rest for 5 minutes before serving to allow flavors to meld.
Use this salad as your go-to potluck hero or pack it for a no-reheat office lunch. The noodles stay perfectly chewy while the cucumber provides that refreshing crunch against the spicy-savory dressing that builds with each bite.
Asian Ramen Salad with Sesame Dressing
Ditch the boring salads—this crunchy ramen situation is about to become your new obsession. Grab those flavor-packed noodles and transform them into the ultimate make-ahead meal that actually gets better overnight.
Ingredients
Ramen noodles – 2 (3 oz) packages
Coleslaw mix – 1 (14 oz) bag
Green onions – 4
Slivered almonds – ½ cup
Sesame oil – ¼ cup
Rice vinegar – 3 tbsp
Soy sauce – 2 tbsp
Honey – 2 tbsp
Instructions
1. Crush both ramen noodle blocks inside their packaging using a rolling pin.
2. Transfer crushed noodles to a baking sheet, discarding seasoning packets.
3. Toast noodles in a 350°F oven for 8 minutes until golden brown and fragrant.
4. Thinly slice all green onions, separating white and green parts.
5. Whisk sesame oil, rice vinegar, soy sauce, and honey in a small bowl until fully combined.
6. Combine toasted noodles, coleslaw mix, white parts of green onions, and slivered almonds in a large bowl.
7. Pour dressing over salad mixture and toss thoroughly to coat every ingredient.
8. Refrigerate salad for at least 2 hours to allow noodles to soften and flavors to meld.
9. Toss salad again before serving to redistribute dressing.
10. Garnish with reserved green onion tops just before serving.
Ready to devour? The magic happens when those crispy noodles soak up the tangy sesame dressing while maintaining their satisfying crunch. Serve it straight from the fridge for maximum refreshment, or pack it for picnics where it won’t wilt in the summer heat.
Crunchy Ramen Coleslaw with Almonds
Brace yourself for the crunchiest, most addictive slaw you’ll ever taste. This ramen coleslaw smashes tradition with toasted noodles and almonds. Get ready to upgrade every picnic and potluck forever.
Ingredients
Ramen noodles – 1 package (3 oz)
Slivered almonds – ½ cup
Coleslaw mix – 1 bag (14 oz)
Green onions – 3
Vegetable oil – ¼ cup
Rice vinegar – 3 tbsp
Sugar – 2 tbsp
Soy sauce – 1 tbsp
Instructions
1. Crush ramen noodles inside the unopened package using your hands until pieces are pea-sized.
2. Heat a dry skillet over medium heat for 2 minutes until a water droplet sizzles immediately.
3. Toast crushed ramen noodles in skillet for 3 minutes, stirring constantly with a wooden spoon until golden brown.
4. Transfer toasted noodles to a bowl and return empty skillet to medium heat.
5. Toast slivered almonds in skillet for 90 seconds, shaking pan frequently until lightly browned and fragrant.
6. Combine toasted noodles and almonds in a large mixing bowl.
7. Thinly slice green onions on a diagonal and add to bowl with coleslaw mix.
8. Whisk vegetable oil, rice vinegar, sugar, and soy sauce in a small bowl for 45 seconds until emulsified.
9. Pour dressing over slaw mixture and toss thoroughly with tongs for 1 minute until evenly coated.
10. Let slaw sit at room temperature for 15 minutes before serving to allow noodles to soften slightly.
Outrageously crunchy textures play against the tangy-sweet dressing in every bite. The ramen stays surprisingly crisp for hours, making this perfect for outdoor gatherings. Try piling it on pulled pork sandwiches or serving alongside grilled chicken for an instant flavor upgrade.
Thai Peanut Ramen Salad with Lime
You won’t believe how this Thai peanut ramen salad transforms instant noodles into something spectacular. Yep, we’re taking that college dorm staple and turning it into a vibrant, crave-worthy meal that’s ready in minutes. Get ready for the most addictive lunch you’ll make all week.
Ingredients
Ramen noodles – 3 oz package
Peanut butter – ¼ cup
Lime juice – 2 tbsp
Soy sauce – 1 tbsp
Honey – 1 tbsp
Garlic – 1 clove
Red pepper flakes – ½ tsp
Shredded carrots – ½ cup
Chopped cilantro – ¼ cup
Chopped peanuts – 2 tbsp
Instructions
1. Bring 4 cups of water to a rolling boil in a medium saucepan.
2. Add ramen noodles to the boiling water and cook for exactly 3 minutes.
3. Drain noodles immediately in a colander and rinse with cold water for 30 seconds to stop the cooking process.
4. Whisk together peanut butter, lime juice, soy sauce, and honey in a large bowl until completely smooth.
5. Mince garlic clove finely and stir into the peanut sauce mixture.
6. Add red pepper flakes to the sauce and whisk to combine.
7. Toss the cooled noodles with the peanut sauce until every strand is coated.
8. Fold in shredded carrots and chopped cilantro gently to distribute evenly.
9. Sprinkle chopped peanuts over the top as garnish.
10. Let salad sit at room temperature for 5 minutes to allow flavors to meld.
Crisp noodles soak up that tangy peanut dressing while maintaining perfect texture. Crunchy peanuts and fresh cilantro create layers of flavor that’ll have you making this weekly. Try serving it in lettuce cups for a low-carb twist that feels extra fancy.
Ramen Chicken Salad with Honey Mustard
OBSESSED with ramen but craving something fresh? This ramen chicken salad smashes your favorite instant noodles with juicy chicken and a sweet-tangy honey mustard dressing. Transform your pantry staples into a crave-worthy meal in minutes.
Ingredients
Chicken breast – 1 lb
Instant ramen noodles – 1 packet
Mayonnaise – ½ cup
Dijon mustard – 2 tbsp
Honey – 2 tbsp
Apple cider vinegar – 1 tbsp
Green onions – 2 stalks
Carrot – 1 medium
Red cabbage – 1 cup shredded
Instructions
1. Preheat your oven to 400°F.
2. Place chicken breast on a baking sheet and bake for 20-25 minutes until internal temperature reaches 165°F.
3. Let chicken rest for 5 minutes, then shred with two forks.
4. Crush ramen noodles in the packet before opening.
5. Whisk mayonnaise, Dijon mustard, honey, and apple cider vinegar in a large bowl until smooth.
6. Thinly slice green onions, grate carrot, and shred red cabbage.
7. Add crushed ramen noodles, shredded chicken, green onions, carrot, and red cabbage to the dressing bowl.
8. Toss everything together until fully coated.
9. Let salad sit for 10 minutes to allow noodles to slightly soften.
You’ll love the crunchy texture from the ramen against the tender chicken. The honey mustard dressing brings sweet and tangy notes that make every bite irresistible. Serve it in lettuce cups for a low-carb option or pack it for a next-level lunch that actually gets better as it sits.
Spicy Sriracha Ramen Salad with Edamame
Brace your taste buds—this isn’t your average salad. We’re tossing cold ramen noodles with spicy sriracha, crunchy edamame, and a zesty lime dressing. Get ready for a flavor explosion that’s perfect for meal prep or a quick lunch.
Ingredients
Instant ramen noodles – 2 packets
Sriracha – 3 tbsp
Shelled edamame – 1 cup
Lime juice – 2 tbsp
Sesame oil – 1 tbsp
Green onions – 2, sliced
Sesame seeds – 1 tbsp
Instructions
1. Bring 4 cups of water to a rolling boil in a medium pot.
2. Add both packets of instant ramen noodles to the boiling water.
3. Cook the noodles for exactly 3 minutes, stirring once halfway through to prevent sticking.
4. Drain the noodles immediately in a colander and rinse under cold running water for 1 minute to stop the cooking process.
5. Shake the colander vigorously to remove excess water from the noodles.
6. Transfer the cooled noodles to a large mixing bowl.
7. Add 1 cup of shelled edamame to the bowl with the noodles.
8. Pour 3 tablespoons of sriracha directly over the noodles and edamame.
9. Drizzle 1 tablespoon of sesame oil evenly across the mixture.
10. Squeeze 2 tablespoons of fresh lime juice over everything.
11. Use tongs to toss all ingredients together for 1 full minute, ensuring every noodle is coated.
12. Fold in the sliced green onions and 1 tablespoon of sesame seeds.
13. Taste one noodle and adjust spiciness by adding more sriracha if desired.
14. Chill the salad in the refrigerator for at least 30 minutes before serving to let flavors meld. Here’s the magic: the chilled noodles stay perfectly chewy while absorbing that spicy sriracha kick. The edamame adds protein-packed pops against the zesty lime dressing. Heap it into lettuce cups for a low-carb twist or top with a soft-boiled egg for ultimate satisfaction.
Ramen Broccoli Salad with Bacon Bits
Craving something crunchy, savory, and ridiculously easy? Crunchy ramen noodles meet fresh broccoli and crispy bacon in this no-fuss salad that’s perfect for potlucks or quick lunches. Combine textures and flavors in minutes for a dish that’s always a crowd-pleaser.
Ingredients
– Ramen noodles – 1 package (3 oz)
– Broccoli – 4 cups, chopped
– Bacon – 6 slices
– Mayonnaise – ½ cup
– Sugar – 2 tbsp
– Apple cider vinegar – 2 tbsp
– Sunflower seeds – ¼ cup
Instructions
1. Preheat your oven to 400°F.
2. Arrange bacon slices in a single layer on a baking sheet.
3. Bake bacon for 15–18 minutes until crispy and browned.
4. Transfer bacon to a paper towel-lined plate to drain excess grease.
5. Crumble the cooled bacon into small bits using your hands.
6. Crush the dry ramen noodles into small pieces inside the sealed package.
7. Combine crushed noodles, chopped broccoli, and sunflower seeds in a large bowl.
8. Whisk mayonnaise, sugar, and apple cider vinegar in a separate small bowl until smooth.
9. Pour the dressing over the broccoli mixture immediately before serving to keep noodles crunchy.
10. Toss everything together until evenly coated.
11. Fold in the crumbled bacon bits just before serving.
A perfect balance of crisp broccoli, crunchy noodles, and salty bacon makes every bite irresistible. Serve it chilled for a refreshing side or pack it for a lunch that stays satisfyingly textured. Try topping with extra sunflower seeds for an added nutty crunch.
Korean Kimchi Ramen Salad
OBSESSED with this Korean Kimchi Ramen Salad that’s about to blow your mind. Only takes 15 minutes to throw together and delivers that perfect spicy-savory crunch you crave. Get ready to make this on repeat—your taste buds will thank you.
Ingredients
Instant ramen noodles – 2 packets
Kimchi – 1 cup, chopped
Cucumber – 1 medium, thinly sliced
Carrot – 1 medium, shredded
Green onions – 3, chopped
Sesame oil – 2 tbsp
Soy sauce – 2 tbsp
Rice vinegar – 1 tbsp
Gochujang – 1 tbsp
Sesame seeds – 1 tsp
Instructions
1. Bring 4 cups of water to a rolling boil in a medium pot.
2. Add ramen noodles and cook for exactly 3 minutes, stirring occasionally to prevent sticking.
3. Drain noodles immediately in a colander and rinse under cold running water for 30 seconds to stop the cooking process.
4. Shake the colander vigorously to remove excess water from the noodles.
5. Transfer cooled noodles to a large mixing bowl.
6. Add chopped kimchi, sliced cucumber, shredded carrot, and chopped green onions to the bowl.
7. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and gochujang until fully combined.
8. Pour the dressing over the noodle mixture.
9. Use tongs to toss everything together for 1-2 minutes until evenly coated.
10. Sprinkle sesame seeds over the top and give one final gentle toss.
REVOLUTIONARY texture with chewy noodles against that crisp veggie crunch. The spicy kimchi and savory gochujang create layers of flavor that build with each bite. Try serving it chilled with a fried egg on top for the ultimate lunch upgrade.
Ramen Mango Salad with Chili Lime Dressing
Mix up your lunch routine with this vibrant ramen mango salad. Crunchy noodles meet sweet mango in a zesty chili lime dressing that will make your taste buds dance. Perfect for meal prep or a quick summer dinner.
Ingredients
Ramen noodles – 2 packages
Mango – 1 large
Red cabbage – 2 cups
Carrots – 1 cup
Cilantro – ½ cup
Lime juice – 3 tbsp
Honey – 2 tbsp
Soy sauce – 1 tbsp
Chili flakes – 1 tsp
Olive oil – 2 tbsp
Instructions
1. Bring 4 cups of water to a rolling boil in a medium saucepan.
2. Add ramen noodles (discard seasoning packets) and cook for exactly 3 minutes.
3. Drain noodles immediately and rinse with cold water to stop cooking.
4. Pat noodles completely dry with paper towels to prevent sogginess.
5. Peel mango and slice flesh into ¼-inch thick matchsticks.
6. Shred red cabbage into thin strips using a sharp knife.
7. Grate carrots using the large holes of a box grater.
8. Chop cilantro leaves and tender stems finely.
9. Whisk together lime juice, honey, soy sauce, and chili flakes in a small bowl.
10. Slowly drizzle in olive oil while whisking continuously to emulsify.
11. Combine noodles, mango, cabbage, carrots, and cilantro in a large bowl.
12. Pour dressing over salad and toss thoroughly with tongs.
13. Let salad rest for 10 minutes to allow flavors to meld.
14. Serve immediately or refrigerate for up to 2 hours.
Vibrant colors and contrasting textures make every bite exciting. The sweet mango balances perfectly with the spicy chili lime kick. Try serving in lettuce cups for a low-carb option or top with grilled shrimp for extra protein.
Ramen Avocado Salad with Cilantro Dressing
A vibrant twist on ramen that’s ready in minutes. Grab those instant noodles and transform them into something extraordinary. This salad brings crunch, creaminess, and zing in every bite.
Ingredients
Instant ramen noodles – 1 package
Avocado – 1 large
Cilantro – ½ cup
Lime juice – 2 tbsp
Olive oil – 3 tbsp
Honey – 1 tsp
Garlic – 1 clove
Salt – ¼ tsp
Instructions
1. Bring 4 cups of water to a rolling boil in a medium saucepan.
2. Break the ramen noodle block into quarters and add to boiling water.
3. Cook noodles for exactly 2 minutes, stirring once halfway through.
4. Drain noodles immediately in a colander and rinse with cold water for 30 seconds to stop cooking.
5. Shake colander vigorously to remove excess water from noodles.
6. Transfer cooled noodles to a large mixing bowl.
7. Pit the avocado and scoop flesh into a blender.
8. Add cilantro, lime juice, olive oil, honey, garlic, and salt to the blender.
9. Blend on high speed for 45 seconds until completely smooth and creamy.
10. Pour dressing over noodles in the mixing bowl.
11. Use tongs to toss noodles with dressing until every strand is coated.
12. Let salad rest for 5 minutes to allow flavors to meld.
Ramen transforms into the perfect chewy base while avocado creates the creamiest dressing you’ll ever taste. The cilantro-lime combo cuts through the richness with bright freshness. Serve it piled high in bowls with extra lime wedges for squeezing over the top.
Japanese Ramen Salad with Pickled Ginger
Hear me out—this isn’t your average salad. Japanese Ramen Salad with Pickled Ginger smashes crunchy, tangy, and savory into one addictive bowl that’ll have you ditching takeout menus for good.
Ingredients
Instant ramen noodles – 1 package (3 oz)
Shredded cabbage – 2 cups
Carrots – ½ cup, shredded
Green onions – 2, sliced
Pickled ginger – ¼ cup, chopped
Soy sauce – 2 tbsp
Rice vinegar – 1 tbsp
Sesame oil – 1 tsp
Granulated sugar – 1 tsp
Instructions
1. Crush the ramen noodles inside the sealed package into small pieces.
2. Discard the seasoning packet from the ramen noodles.
3. Combine shredded cabbage, shredded carrots, sliced green onions, and chopped pickled ginger in a large bowl.
4. Whisk soy sauce, rice vinegar, sesame oil, and granulated sugar in a small bowl until the sugar dissolves completely.
5. Pour the dressing over the vegetable mixture.
6. Toss everything together until evenly coated.
7. Add the crushed ramen noodles to the bowl.
8. Toss gently to combine, ensuring noodles are distributed throughout.
9. Let the salad sit for 10 minutes before serving to allow flavors to meld. A total texture explosion—the ramen stays surprisingly crunchy against the soft veggies, while the pickled ginger punches through with zesty heat. Serve it piled high in bowls with extra green onions scattered on top, or pack it for a next-level lunch that actually improves as it sits.
Ramen Shrimp Salad with Miso Dressing
Satisfy your ramen cravings without the hot broth—this chilled shrimp salad brings all the umami with half the effort. Grab those instant noodles and transform them into a crunchy, refreshing masterpiece that’s perfect for lunch or a light dinner. Trust me, your taste buds will thank you.
Ingredients
Instant ramen noodles – 2 packages
Cooked shrimp – 1 lb
English cucumber – 1
Scallions – 4
White miso paste – 3 tbsp
Rice vinegar – 2 tbsp
Soy sauce – 1 tbsp
Sesame oil – 1 tbsp
Sugar – 1 tsp
Instructions
1. Bring 4 cups of water to a rolling boil in a medium saucepan.
2. Break ramen noodles into quarters and add to boiling water.
3. Cook noodles for exactly 2 minutes until al dente.
4. Drain noodles immediately and rinse under cold water to stop cooking.
5. Shake colander vigorously to remove excess water.
6. Transfer noodles to a large mixing bowl.
7. Slice cucumber into thin half-moons about ⅛-inch thick.
8. Chop scallions into ¼-inch pieces.
9. Add cucumber, scallions, and cooked shrimp to the noodles.
10. Whisk miso paste, rice vinegar, soy sauce, sesame oil, and sugar in a small bowl until smooth.
11. Pour dressing over salad ingredients.
12. Toss everything together until evenly coated.
13. Chill salad in refrigerator for 15 minutes before serving.
Fresh from the fridge, this salad delivers the perfect contrast of cool, crisp vegetables against tender shrimp and surprisingly crunchy noodles. The miso dressing clings to every ingredient, creating bursts of savory-sweet flavor in each bite. Serve it piled high in bowls with extra scallions sprinkled on top for that restaurant-worthy finish.
Ramen Tofu Salad with Spicy Mayo
Unleash your inner ramen rebel with this crunchy, creamy salad that’s about to become your new lunch obsession. Upgrade instant noodles into a legit meal that actually satisfies. Whip this up in 15 minutes flat—your future self will thank you.
Ingredients
Ramen noodles – 1 package
Firm tofu – 14 oz
Mayonnaise – ½ cup
Sriracha – 2 tbsp
Soy sauce – 1 tbsp
Rice vinegar – 1 tbsp
Sesame oil – 1 tsp
Green onions – 2 stalks
Carrot – 1 medium
Instructions
1. Press tofu between paper towels for 10 minutes to remove excess moisture.
2. Cut pressed tofu into ½-inch cubes.
3. Heat a non-stick skillet over medium-high heat.
4. Add tofu cubes and cook for 8 minutes, flipping halfway, until golden brown on all sides.
5. Cook ramen noodles according to package directions, but omit the seasoning packet.
6. Drain noodles and rinse under cold water immediately to stop the cooking process.
7. Whisk together mayonnaise, sriracha, soy sauce, rice vinegar, and sesame oil in a large bowl.
8. Grate carrot using the large holes of a box grater.
9. Thinly slice green onions, separating white and green parts.
10. Add cooled noodles, crispy tofu, grated carrot, and white parts of green onions to the spicy mayo dressing.
11. Toss everything together until evenly coated.
12. Garnish with green onion tops before serving.
Make this salad your canvas—the crispy tofu provides satisfying crunch against the chewy noodles, while the spicy mayo brings creamy heat that builds with each bite. Serve it chilled for maximum refreshment, or pack it for a next-level desk lunch that’ll make coworkers jealous.
Ramen Sesame Ginger Salad with Carrots
Viral-worthy ramen gets a crunchy, veggie-packed glow-up. Vibrant carrots meet nutty sesame and zesty ginger in this 15-minute masterpiece. Forget boring salads—this one’s built for flavor explosions and endless customizations.
Ingredients
Ramen Noodles – 1 package
Sesame Oil – 2 tbsp
Rice Vinegar – 1 tbsp
Soy Sauce – 1 tbsp
Fresh Ginger – 1-inch piece
Carrots – 2 medium
Green Onions – 2 stalks
Instructions
1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Add the ramen noodles to the boiling water and cook for exactly 3 minutes, stirring once to separate.
3. Drain the noodles immediately in a colander and rinse under cold running water for 30 seconds to stop the cooking process. Tip: Rinsing prevents mushiness and keeps the noodles springy.
4. Peel the carrots and grate them using the large holes of a box grater.
5. Thinly slice the green onions, separating the white and green parts.
6. Peel the ginger and finely grate it using a microplane or the smallest grater holes.
7. Whisk together the sesame oil, rice vinegar, and soy sauce in a large mixing bowl.
8. Add the grated ginger and the white parts of the green onions to the dressing, whisking vigorously for 20 seconds. Tip: Letting the ginger infuse the dressing for a minute deepens the flavor.
9. Add the cooled noodles, grated carrots, and green onion tops to the bowl.
10. Toss everything together with tongs for 1–2 minutes until evenly coated. Tip: Tossing thoroughly ensures every bite is perfectly dressed and avoids dry spots.
11. Serve immediately or chill for up to 2 hours for a crisper texture. Here, the crunch of fresh carrots plays against the chewy ramen, while the ginger-sesame dressing adds a warm, zingy kick. Heap it into lettuce cups for a low-carb twist, or top with crispy baked tofu to turn it into a full meal.
Ramen Beef Salad with Soy Vinaigrette
Forget boring salads—this ramen beef situation is your new lunch obsession. Flash-sear the steak, toss with crunchy noodles, and drench in that addictive soy vinaigrette. Follow these steps and get ready to crush your meal prep game.
Ingredients
– Beef sirloin – 8 oz
– Ramen noodles – 1 package (3 oz)
– Romaine lettuce – 4 cups
– Carrot – 1 medium
– Green onion – 2 stalks
– Soy sauce – 3 tbsp
– Rice vinegar – 2 tbsp
– Sesame oil – 1 tbsp
– Honey – 1 tsp
– Garlic – 1 clove
– Vegetable oil – 1 tbsp
Instructions
1. Bring 4 cups of water to a rolling boil in a medium pot.
2. Add ramen noodles and cook for exactly 3 minutes until al dente.
3. Drain noodles immediately and rinse under cold water to stop cooking.
4. Pat noodles completely dry with paper towels to prevent sogginess.
5. Season beef sirloin generously with salt on both sides.
6. Heat vegetable oil in a cast-iron skillet over high heat until shimmering.
7. Sear beef for 2 minutes per side until a dark crust forms.
8. Reduce heat to medium and cook for another 3 minutes per side for medium-rare.
9. Transfer beef to a cutting board and let rest for 5 minutes before slicing.
10. Thinly slice romaine lettuce into ½-inch ribbons.
11. Use a vegetable peeler to create carrot ribbons.
12. Thinly slice green onions on a sharp diagonal.
13. Mince garlic clove until it forms a fine paste.
14. Whisk together soy sauce, rice vinegar, sesame oil, honey, and minced garlic in a small bowl.
15. Combine lettuce, carrot ribbons, and green onions in a large bowl.
16. Add cooled ramen noodles to the vegetable mixture.
17. Slice rested beef against the grain into ¼-inch strips.
18. Arrange beef slices over the salad mixture.
19. Drizzle soy vinaigrette over everything just before serving.
20. Toss salad gently to coat all ingredients evenly. Every bite delivers that perfect crunch from fresh veggies against tender beef and chewy noodles. Elevate it by adding crispy wonton strips or serve it wrapped in lettuce cups for a handheld version—this salad’s versatility makes it your new go-to.
Ramen Pineapple Salad with Coconut Dressing
Let’s transform ramen into a tropical escape. This salad combines crunchy noodles with sweet pineapple and creamy coconut dressing for a flavor explosion that’ll have you dreaming of beach vacations. Get ready for the most addictive salad you’ll make all year.
Ingredients
Ramen noodles – 2 packages
Fresh pineapple – 2 cups, cubed
Shredded cabbage – 3 cups
Green onions – ¼ cup, sliced
Coconut milk – ½ cup
Lime juice – 2 tbsp
Honey – 1 tbsp
Salt – ½ tsp
Instructions
1. Crush ramen noodles inside their packages before opening.
2. Place crushed noodles in a large mixing bowl.
3. Add shredded cabbage to the bowl with noodles.
4. Toss noodles and cabbage together until evenly mixed.
5. Cube fresh pineapple into ½-inch pieces.
6. Add pineapple cubes to the noodle mixture.
7. Thinly slice green onions.
8. Sprinkle green onions over the salad ingredients.
9. Pour coconut milk into a small separate bowl.
10. Squeeze lime juice directly into the coconut milk.
11. Drizzle honey into the dressing mixture.
12. Add salt to the dressing.
13. Whisk dressing vigorously for 30 seconds until fully emulsified.
14. Pour dressing over the salad immediately before serving.
15. Toss salad thoroughly until every ingredient is coated.
16. Serve immediately for maximum crunch.
But the magic happens in that first bite—crunchy noodles give way to juicy pineapple bursts, all wrapped in creamy coconut tang. Serve it alongside grilled shrimp or pile it high in lettuce cups for a low-carb twist that still delivers all the tropical vibes.
Ramen Egg Salad with Wasabi Dressing
Jazz up your lunch routine with this umami-packed ramen egg salad. Whip together soft-boiled eggs, crisp greens, and a spicy wasabi dressing in minutes. Perfect for meal prep or a quick desk lunch that actually excites you.
Ingredients
Eggs – 4
Ramen noodles – 1 package (3 oz)
Mixed greens – 2 cups
Mayonnaise – ¼ cup
Soy sauce – 1 tbsp
Rice vinegar – 1 tbsp
Wasabi paste – 1 tsp
Instructions
1. Place 4 eggs in a saucepan and cover with cold water by 1 inch.
2. Bring water to a rolling boil over high heat.
3. Immediately remove pan from heat, cover, and let eggs sit for 7 minutes.
4. Transfer eggs to an ice bath and chill for 5 minutes.
5. Peel eggs carefully under running water to remove shells cleanly.
6. Slice eggs in half lengthwise using a sharp knife.
7. Cook ramen noodles in boiling water for 3 minutes, stirring occasionally.
8. Drain noodles immediately and rinse under cold water to stop cooking.
9. Whisk together ¼ cup mayonnaise, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp wasabi paste in a small bowl.
10. Combine 2 cups mixed greens and cooled noodles in a large bowl.
11. Drizzle dressing over greens and noodles, tossing to coat evenly.
12. Arrange egg halves on top of the salad just before serving.
Wondering about that creamy yolk texture against the crunchy greens? The jammy eggs create rich pockets that burst with each bite, while the wasabi dressing adds a sinus-clearing kick. Try stuffing the salad into lettuce cups or piling it on crispy toast for extra crunch.
Ramen Mushroom Salad with Truffle Oil
Lose yourself in this umami explosion that’s about to become your new obsession. Ramen meets earthy mushrooms and luxurious truffle oil for a salad that’s crunchy, savory, and ridiculously easy to make. Get ready to impress your taste buds in under 20 minutes flat.
Ingredients
Ramen noodles – 1 package
Cremini mushrooms – 8 oz
Truffle oil – 2 tbsp
Soy sauce – 3 tbsp
Green onions – 2
Sesame seeds – 1 tbsp
Instructions
1. Bring 4 cups of water to a rolling boil in a medium saucepan.
2. Add ramen noodles to the boiling water and cook for exactly 3 minutes.
3. Drain noodles immediately in a colander and rinse with cold water for 1 minute to stop the cooking process.
4. Slice cremini mushrooms into ¼-inch thick pieces using a sharp knife.
5. Heat a large skillet over medium-high heat for 2 minutes until hot.
6. Add sliced mushrooms to the dry skillet and cook for 5 minutes without stirring.
7. Flip mushrooms and cook for another 4 minutes until golden brown and crispy edges form.
8. Transfer cooked mushrooms to a large mixing bowl.
9. Add cooled ramen noodles to the bowl with mushrooms.
10. Pour 3 tbsp soy sauce over the noodle and mushroom mixture.
11. Drizzle 2 tbsp truffle oil evenly across the salad.
12. Thinly slice 2 green onions on a diagonal and add to the bowl.
13. Toss all ingredients together for 1 minute until thoroughly combined.
14. Sprinkle 1 tbsp sesame seeds over the top of the salad.
15. Serve immediately while noodles are still slightly warm.
The chewy ramen noodles create the perfect textural contrast against the crispy, meaty mushrooms, while the truffle oil adds an earthy depth that lingers on the palate. Try serving it alongside grilled steak or topping with a soft-boiled egg for extra richness—this salad holds up beautifully for next-day lunches too.
Summary
Bold flavors await in these 18 spicy ramen salads—perfect for beating the summer heat with minimal effort. We hope you find a new favorite! Try one this week, then share your thoughts in the comments or pin this roundup to your Pinterest board for easy access. Happy cooking!
