This Asian Ramen Noodle Salad is vegan, oil-free and ready in about 15 minutes! It is very easy and simple to make and tossed with the most delicious Tahini Asian-style sauce ever! Made with crispy carrots, broccoli and crunchy sesame seeds and almonds.
ASIAN RAMEN NOODLE SALAD
I love, love me some ramen noodles. My Easy Vegan Ramen Noodle Soup is one of my very favorite and most popular recipes here on the blog. But, guess what, you can also eat ramen noodles cold! This Asian ramen noodle salad is vegan, crunchy, satisfying, filling and full of delicious flavors and texture. The tahini Asian sauce is SO good, you will be tempted to just eat it out of the bowl.
INGREDIENTS NEEDED
- Ramen noodle packets: The flavor does not matter, as you will NOT be using the seasoning packets, just the noodles. You will need two 2-3 oz packets. I use the Koyo brand reduced sodium found at Sprouts. They are 2.1 ounces, so a bit smaller than the standard 3 oz packets, but if all you can find is the 3 oz, that should be fine, as it’s not a huge difference.
- Tahini: Look for a really smooth/runny tahini for the best results and texture of the sauce. I love the Simple Truth brand from Krogers or the Trader Joe’s brands. Both are very runny.
- Low-sodium soy sauce: You can also use a low-sodium tamari.
- Maple syrup
- Rice vinegar
- Fresh ginger or powdered ginger
- Broccoli florets: We will be processing these into tiny pieces, as can be seen below.
- Shredded Carrots: Either buy them already shredded or shred yourself in a food processor. I bought them, as it’s easier and faster this way. Just weigh for the accurate amount needed.
- Optional for topping: toasted sesame seeds and toasted slivered almonds for additional crunch, hot sauce
HOW TO MAKE ASIAN RAMEN NOODLE SALAD
Step 1: First, make the tahini Asian sauce by combining the tahini, soy sauce, syrup, vinegar, ginger and hot sauce (if using). Whisk very well until smooth.
Step 2: Cook the ramen noodles (discard the seasoning packets, we aren’t using them) in a pot of boiling water 3-4 minutes or until aldente. Do not overcook, as we don’t want them mushy!
Step 3: Add the broccoli florets to a food processor and pulse a few times until it is in tiny pieces. You don’t want any chunks left.
Step 4: Drain the noodles and rinse immediately with cold water thoroughly until they are very smooth and no longer sticky. The cold water is necessary to stop the cooking and chill them, as well as rinse off any excess starch. If you don’t rinse them well, they will be way too stick to coat with the veggies.
Step 5: Add the noodles to a large bowl, with the broccoli and carrots and tahini Asian sauce. Add as much of the sauce as wanted to reach the desired flavor. You may want most or all of it depending on your taste preference. It makes plenty.
Toss everything together until well mixed and coated with the sauce.
HOW TO MAKE THIS RAMEN NOODLE SALAD GLUTEN-FREE
To make this vegan ramen noodle salad gluten-free, just simply use your preferred gluten-free noodles instead. There is a brand called Lotus that has brown rice and millet ramen noodles. I’ve seen them sold at Target and Sprouts and also online on Amazon.
HOW TO SERVE THIS ASIAN RAMEN NOODLE SALAD
This is more of a side dish, but can be a main dish if you like! I have also eaten this as a lunch and just added roasted chickpeas on top to make it a meal. You could also add smoked tofu if you love tofu. If serving as a main dish, it will be 2 large salads. As a side, it will be 4.
MORE VEGAN ASIAN RECIPES
- Vegan Ramen Noodle Soup
- The Best Thai Peanut Sauce
- Vegan Low-fat UN-Fried Rice
- The Best Ever Teriyaki Sauce
*This post contains affiliate links. See my full disclosure policy here.
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Asian Ramen Noodle Salad
Ingredients
TAHINI ASIAN SAUCE
- 4 tablespoons (64g) runny tahini (I love the Kroger Simple Truth brand, it's VERY runny. Trader Joe's also has a runny tahini)
- 6 tablespoons (90g) low-sodium soy sauce OR tamari for gluten-free
- 3 tablespoons (60g pure maple syrup OR agave
- 3 tablespoons (45g) rice vinegar
- 1 1/2 tablespoons minced fresh ginger OR 2-3 teaspoons powdered ginger if you want, but the flavor is best with fresh
- 2 teaspoons hot sauce
REMAINING INGREDIENTS
- two 2-3 oz ramen noodle packets (You will NOT be using the seasoning packets. I use the Koyo reduced sodium brand found at Sprouts or online) Use gluten-free noodles if needed, see NOTES
- 3 overflowing cups (180g) broccoli florets, processed into tiny pieces (see directions)
- 2 1/2 cups (175g) shredded carrots
- Optional topping: toasted sesame seeds, toasted almonds, extra hot sauce
- I use this scale.
Instructions
- Make the tahini Asian sauce by combining the tahini, soy sauce, syrup, vinegar, ginger and hot sauce (if using). Whisk very well until completely smooth. Please note: this makes a good amount of sauce. I wanted to have plenty so that there would be enough to add as much to the salad as desired for flavor AND for any leftovers that are chilled and may get dry chilling. You will likely not use all of it, but certainly may.
- It is best to weigh the broccoli florets since it is hard to measure them accurately filling them up in cups. If you don't have a scale, then measure cups after processing. Add the broccoli florets to a food processor and pulse a few times until they are broken up into tiny pieces (see photo in post). You don’t want big chunks remaining. You should have about 2 cups of the tiny pieces after processing.
- Cook the ramen noodles (discard the seasoning packets, we aren’t using them) in a pot of boiling water 3-4 minutes or until aldente. Do not overcook, as we don’t want them mushy!
- Drain the noodles and rinse immediately with cold water thoroughly until they are very smooth and no longer sticky. The cold water is necessary to stop the cooking and chill them, as well as rinse off any excess starch. If you don’t rinse them well, they will be too sticky to coat with the veggies
- Add the noodles to a large bowl, with the pulsed broccoli and shredded carrots and add the tahini Asian sauce slowly. Add as much of the sauce as you want to reach the desired flavor. You may want most or all of it depending on your taste preference. It makes plenty.
- Toss everything together until well mixed and everything is coated with the sauce.
- If wanting to top with the toasted sesame seeds and almonds, you can toast the almonds over a pan on medium heat (I added 3 tablespoons), stirring often for just a few minutes until lightly browned. Watch closely, as they can quickly burn.
- Top with extra hot sauce or sriracha, if desired for a kick. I would omit this option for kids.
Notes
- TO SERVE AS A MAIN DISH: This is more of a side dish, but can be a main dish if you like! I have also eaten this as a lunch and just added roasted chickpeas on top to make it a meal. You could also add smoked tofu if you love tofu. If serving as a main dish, it will be 2 large salads. As a side, it will be 4.
- GLUTEN-FREE: To make this gluten-free, simply use gluten-free noodles instead. There is a brand called Lotus that has brown rice and millet ramen noodles. I’ve seen them sold at Target and Sprouts and also online on Amazon.
This is really good. The flavors are amazing. I’m sure it will taste even better when it sits overnight in the fridge!
Brandi, this is AMAZING! I made it to take to a pizza party where I knew there wouldn’t be vegan food, so that way I could enjoy dinner with my friends. My friends sniffed my plate and commented on how good the salad smelled and looked! I mixed in cooked chickpeas to make it more of a main dish, as well as some chopped green onion. I absolutely loved this!
One of our all time favorite salads, thank you!
Yay!!