Crispy Ramen Noodle Salad with Sesame-Ginger Dressing

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Light and crunchy salad featuring baked ramen noodles tossed in a zesty sesame-ginger dressing, loaded with fresh vegetables and sesame seeds. This Japanese-inspired salad recipe (vegetarian), ready in about 25 minutes, pairs ramen noodles, broccoli, carrots into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 package (2 oz, without seasoning) ramen noodles
• 1 cup, chopped broccoli
• 1/2 cup, shredded carrots
• 1/2 cup, thinly sliced red cabbage
• 1/2 cup, trimmed snow peas
• 2 tbsp sesame seeds
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp honey
• 1 tsp, grated fresh ginger
• 1 clove, minced garlic

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Instructions

1. Step 1: Preheat oven to 375°F. Break ramen noodles into pieces and spread on a baking sheet. Bake for 8-10 minutes until golden and crispy, then let cool.
2. Step 2: In a small bowl, whisk together 2 tbsp sesame oil, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp honey, 1 tsp grated ginger, and 1 minced garlic clove until emulsified.
3. Step 3: In a large bowl, combine 1 cup chopped broccoli, 1/2 cup shredded carrots, 1/2 cup thinly sliced red cabbage, and 1/2 cup trimmed snow peas. Add cooled ramen noodles and dressing, then toss to coat evenly.
4. Step 4: Top with 2 tbsp sesame seeds and serve immediately.