Korean Ramen Noodle Salad with Vegetables Recipe
A chilled salad made with cooked ramen noodles, crunchy vegetables, and a sweet-and-sour sesame dressing is a popular dish for home gatherings in Korea. It’s a bit like our classic party pasta salads, but with a distinctly Asian character. It’s filling, colorful, and tastes great even the next day straight from the fridge.
This salad combines the comfort of familiar party pasta salads with the bright, sesame-forward flavors of Korean home cooking. The chilled ramen noodles give it a fun twist and a pleasantly chewy texture that pairs perfectly with crunchy vegetables and a creamy, tangy dressing.
Chef's tips
Don’t overcook the ramen – slightly underdone noodles keep their texture better after mixing with the dressing. If you’re preparing the salad in advance, keep the dressing separate and mix it in 30–60 minutes before serving for the best texture.
How to serve
Serve in a large bowl, topped with extra toasted sesame seeds and a handful of finely sliced chives. It pairs well with grilled meats, Korean-style fried chicken, or as part of a buffet with other Asian-inspired dishes.
Ingredients
- ramen noodles without seasoning, about 180–200 g - 2 cubes
- Chinese cabbage thinly sliced - 150 g
- carrot grated into thin strips - 1 piece
- fresh cucumber cut into thin half-slices - 1 piece
- red bell pepper cut into thin strips - 0.5 pieces
- chives chopped - 2 tablespoons
- mayonnaise - 3 tablespoons
- plain yogurt thick - 2 tablespoons
- soy sauce - 1.5 tablespoons
- rice vinegar or apple cider vinegar - 1 tablespoon
- sugar - 1 teaspoon
- sesame oil - 1 teaspoon
- white sesame seeds toasted - 1 tablespoon
Preparation
- Cook the ramen noodles in salted water according to the package instructions, but reduce the cooking time by about 1 minute so they stay slightly springy.
- Drain the noodles, rinse with cold water to stop the cooking, and set aside to cool completely.
- In a large bowl, mix the sliced Chinese cabbage, carrot, cucumber, bell pepper, and chives.
- In a separate small bowl, make the dressing: combine the mayonnaise, yogurt, soy sauce, vinegar, sugar, sesame oil, and half of the sesame seeds. Stir until smooth.
- Add the cooled noodles to the bowl with the vegetables, gently separating them with your fingers so they don’t stay in one clump.
- Pour the dressing over the noodles and vegetables and mix thoroughly, preferably using tongs or two spoons, so everything is evenly coated.
- Taste the salad and, if needed, adjust the seasoning with a little salt, soy sauce, or sugar.
- Sprinkle with the remaining sesame seeds and refrigerate for at least 20 minutes to let the flavors meld.
- Serve chilled, straight from the fridge or slightly warmed to room temperature.
Storage
Sałatkę przechowuj w szczelnym pojemniku w lodówce. Przed podaniem dobrze ją wymieszaj, bo sos może opaść na dno.
