Ramen Noodle Salad

This refreshing noodle salad takes cold sesame noodles to the next level. Chilled instant ramen noodles are paired with a medley of crisp, fresh vegetables such as sweet napa cabbage, juicy corn kernels, crunchy cucumber, and vibrant cherry tomatoes. Tossed in a tangy and spicy sesame dressing, this easy 30-minute dish is both flavorful and satisfying. The mix of vegetables provides a delightful textural contrast to the bouncy noodles, while the dressing strikes the right balance of acidity and heat. To easily cut the nori sheet into thin strips, use a pair of scissors instead of a knife.

Do instant ramen noodles expire? 

Uncooked instant ramen noodles can last up to two years when stored in a cool, dry place. 

What is nori?

Nori is a dried edible seaweed that’s popular in Japanese cooking. It’s commonly used as a wrap for sushi or onigiri, but is also enjoyed as a snack. 

Notes from the Food & Wine Test Kitchen

To transport this salad, start by placing the noodles at the bottom of your container. Next, add the heartier vegetables, followed by the more delicate ones on top. Be sure to wait to dress the salad until you are ready to eat it to prevent it from becoming soggy.  

Instead of instant ramen noodles, you could use thin spaghetti or fresh udon noodles for a thicker, chewier texture. 

Make ahead

Store the dressing in an airtight container in the refrigerator for up to three days.