Description
Beat the heat with this incredible Cold Sesame Ramen Noodle Salad, a delightful mix of chewy noodles, fresh vegetables, and a creamy sesame dressing. Perfect for meal prep or a quick lunch, this dish is refreshing yet deeply flavorful.
Ingredients
- Instant ramen noodle blocks or fresh ramen noodles
- Lean cooked shredded beef (or cooked and shredded chicken, pan-fried tofu, or boiled edamame)
- Thinly sliced cucumbers
- Julienned carrots
- Vibrant red bell peppers
- Finely shredded red cabbage
- Chopped scallions
- Fresh cilantro
- Tahini
- Low-sodium soy sauce
- Rice vinegar
- Toasted sesame oil
- Maple syrup or honey
- Fresh grated ginger
- Minced garlic
- Chili oil (optional)
- Toasted sesame seeds (for garnish)
- Crushed roasted peanuts (for garnish)
Instructions
- Prepare the Beef: If you're starting with raw beef, first cook it until it's tender and fully cooked. I often thinly slice a piece of lean beef, quickly pan-sear it, or even boil it until tender. Once cooked, let it cool completely, then shred it into bite-sized pieces. Set aside.
- Cook the Ramen Noodles: Bring a large pot of water to a rolling boil. Add your ramen noodle blocks (without the seasoning packets) or fresh ramen noodles. Cook according to package directions until they are just al dente. Immediately drain the noodles in a colander. Rinse them thoroughly under very cold water, tossing them as you go, until they are completely chilled and all excess starch is removed. Drain them extremely well.
- Prep the Vegetables: While the noodles are cooking or chilling, prepare your vegetables. Thinly slice the cucumber and bell pepper. Julienne the carrots. Finely shred the red cabbage. Chop the scallions and cilantro. Place all the prepped vegetables into a large mixing bowl.
- Whisk the Sesame Dressing: In a medium bowl, combine the tahini, low-sodium soy sauce, rice vinegar, toasted sesame oil, maple syrup (or honey), grated fresh ginger, minced garlic, and optional chili oil. Whisk everything vigorously until the dressing is smooth and well combined. Adjust the consistency with cold water if necessary.
- Assemble the Salad: Add the well-drained, chilled ramen noodles and the shredded beef to the large bowl with the prepared vegetables. Pour the creamy sesame dressing over everything. Toss gently but thoroughly until all the noodles, beef, and vegetables are evenly coated with the dressing.
- Chill and Serve: Cover the bowl and refrigerate the Cold Sesame Ramen Noodle Salad for at least 30 minutes. Before serving, give it another gentle toss. Garnish generously with toasted sesame seeds and crushed roasted peanuts, if using.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Lunch
- Method: No cooking required after initial prep
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 30 mg
Keywords: For the best flavor and texture, allow the salad to chill before serving. You can customize the vegetables and proteins based on your preferences. Make sure to rinse the noodles thoroughly for the ideal texture.