Let Me Tell You About This Cold Ramen Noodle Salad (And a Little Ramen Mishap...)

This cold ramen noodle salad is just one of those recipes that snuck up on me. You know, you throw it together because the fridge is giving you the stink eye and you’re fresh out of dinner inspiration — and then bam, everyone asks for seconds. Actually, my first time making this, I forgot to run the noodles under cold water. Ended up eating a warm-ish, sorta-gloopy mess. But you live and learn, right? This is the version that actually works!

And if you’re like me, you probably have half a packet of ramen lurking in the pantry somewhere (sometimes two, if I’m honest). I’m not fancy about it either. Sometimes I use the cheap stuff, sometimes I splurge. Either way, this recipe has saved my sanity on too many muggy nights to count.

Why You'll Love This Salad (I Swear, It’s Magic On a Hot Day)

I make this cold ramen noodle salad when dinner feels like a chore and I’d rather not sweat a bucket over the stove. My family basically starts circling the kitchen like sharks as soon as I crack open the sesame oil (which, by the way, is worth splurging on if you haven’t yet).

Kids actually eat the veggies, probably because they’re all tangled up in noodles and the dressing is the real MVP. Oh — and there’s literally one bowl to wash at the end, unless you count the pot. (My spouse does. Never lets me forget it.)

Honestly, this cold noodle thing is my answer to “what’s for lunch?” when it’s too hot for soup, and even though I once dropped a heap of scallions on the floor, it all worked out.

What You'll Need (Plus a Few Iffy Substitutions I’ve Tried)

2 packs ramen noodles (any kind; instant, fresh, whatever’s handy — my grandmother, bless her, insisted on Sapporo Ichiban, but honestly plain old Maruchan works too)
1 large carrot, julienned (or shredded if patience runs out; sometimes I just buy those pre-cut veggie bags)
1 cucumber, thinly sliced (I swap in radishes if I’m feeling wild or if I just forgot to buy cucumbers — don’t judge me)
Green onions, a few, chopped
½ bell pepper, sliced thin (optional — red’s pretty, but any color works, even those wrinkly ones hiding in the crisper)
Handful of edamame, thawed (totally optional. Peas work too if that’s your vibe. Some folks even throw in corn; haven’t tried, probably tasty?)
For the magic dressing:
- 2 tablespoons soy sauce (low-sodium, regular — no rules)
- 1 tablespoon rice vinegar (if I don’t have it, apple cider vinegar in a pinch — worked fine!)
- 1 tablespoon toasted sesame oil (smells like heaven, just go easy or it overpowers everything)
- 1 tablespoon honey or sugar (I used maple syrup once, didn’t regret it — okay, maybe a little too sweet, but not bad)
- 1-2 cloves garlic, minced fine (or use garlic powder — easy does it)
- 1 teaspoon fresh ginger, grated — or, when I’m lazy, from the squeeze tube, which is good in a pinch
- A good pinch of chili flakes or squirt of Sriracha (optional, my youngest votes no each time)
Sesame seeds for topping (again, if you remember. I don’t always)

How To Make It (And Where I Sneak a Bite or Two)

First, boil your ramen noodles; skip the seasoning packets unless you want a sodium bomb. Cook ‘em until they’re just al dente (which is, you know, however long you avoid overcooking them. Usually about 3 minutes?).
Drain well, then rinse under cold water. Important: This is the step I messed up my first go — don’t skip it. Cold noodles are key.
Throw noodles in a big bowl. Add your carrot, cucumber, peppers, edamame, and green onions. And, if you get distracted and forget something here, it’s not the end of the world. I once left out the carrots, still tasted good.
Whisk together all the dressing ingredients in a jam jar or mug (less dishes). Taste and tweak — too salty, add a bit more honey; too sweet, hit it with an extra shake of soy sauce.
Pour dressing over noodles and veggies. Toss everything together with tongs or very clean hands (not judging). This is where I steal a forkful. For quality control, obviously.
Top with sesame seeds or extra scallions if you remember.
Pop in the fridge for at least 20 minutes if you can wait; if not, dig in straight away. Honestly, I tend to eat half of it right then and there.

Notes I’ve Picked Up the Hard Way

If you overdress it, the noodles soak up the sauce and get sticky. Actually, I prefer it a bit under-dressed, then add more at the table if I need to.
If you make it ahead, the flavors meld even more. I think it tastes better the next day (assuming there are leftovers, which is rare).
Don’t stress if your knife skills are, let’s say, rustic. Everything gets mixed up anyway.
Oh, and pro tip: Use a good bowl, not one of those super shallow plates. Trust me, mess everywhere.

Variations (Some Winners, Some... Not So Much)

I once tossed in grilled shrimp — that was a crowd pleaser on a “let’s pretend we’re fancy” night.
Tried leftover rotisserie chicken. Excellent, especially if you’re ravenous and need more protein.
Added pineapple chunks once. Honestly? Too sweet for me. Maybe good if you love sweet-salty combos, but not my thing.
Soba noodles work if you’ve got ‘em. (But ramen is my easy go-to, since it's just about everywhere now.)

Equipment (And What If You Don’t Have It?)

Biggish pot — to boil noodles. A deep frying pan actually works in a pinch! (Done that more than once.)
Colander — or you can drain with the lid pressed on the pot. Not ideal but, hey, it works.
Mixing bowl
Something for whisking — a fork or a little jam jar for shaking the dressing is handy. Unless you spill. Which, um, has happened.

How to Store Leftovers (If You Even Have Any...)

Scoop leftovers into a lidded container and keep in the fridge. Good for about a day or two max before it gets too soft for my liking. Though honestly, in my house it never lasts more than a day. Somebody always sneaks a midnight snack!

How I Serve It (AKA The Lazy Summer Lunch Routine)

Bowl on the table, tongs next to it, everyone helps themselves. Sometimes I pass a bottle of Sriracha on the side because my partner swears by “the hotter the better” — personally, I think a squeeze of lime really lifts the whole thing (we stole that idea from a street food stall in Sydney we found on Broadsheet — highly recommend!).

Once, we did picnic-style out back. Ate it straight from the bowl with chopsticks, because why not?

What I’ve Learned (Don’t Be Like Me)

I once tried skipping the cold water rinse on the noodles. Big mistake. You need them cold, trust me, or the salad gets gummy.
Don’t overdress, don’t overdress... actually, start with half the dressing and add more as you go.
If you use too much sesame oil, it’ll overpower everything. Go easy then tweak.

Real Questions I’ve Gotten About It

"Can I prep the veggies ahead of time?": Totally! Sometimes I chop them while I'm waiting for the water to boil. Actually, you can prep the entire salad the night before — just add the dressing at the last minute if you want the veggies to stay super crisp.
"Is this gluten free?": Not as written, no (regular ramen is wheat-based), but you could try gluten free ramen or even rice noodles. I haven’t, so can’t promise it'll taste the same, but probably decent.
"Can I use instant ramen and the flavor packet?": I wouldn’t — it’s a salt bomb. But hey, your kitchen, your rules. Maybe use just a sprinkle if you want that classic flavor, and adjust the rest of your dressing so it isn’t too wild.
"What’s the best way to pack it for lunch?": I use a sealed container and keep the dressing on the side if I want the noodles less soggy. Oh, remember to include chopsticks or a fork — one time I forgot and ended up eating with a coffee stirrer (not my proudest lunch hour).

If you want to see some particularly mouthwatering versions, poke around on Just One Cookbook. I learned a trick or two.

So there you have it: the cold ramen noodle salad that’s kept me sane through many sweltering evenings, rescued forgotten carrots, and occasionally (but only occasionally) spawned kitchen dance parties. Let me know if you try it — or make your own tweaks! Cheers from my kitchen to yours.

Cold Ramen Noodle Salad