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
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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.
Yum. Going to make this with zoodles😍
Hi. My 10 yr old and I are on a mission to try at least 1-2 vegan meals a week. This will be one of them. So this is to be eaten cold like a lettuce salad or can it be warm? Thanks
Wow! This is delicious, I am not kidding when I tell you this recipe alone convinced me to buy your book! Thanks for all of your hard work.
Oh wow Lauren, yay, thank you so much!
This dish is DE-LISH. My hubby and I ate multiple helpings. The only thing I would do is tone down the ginger a bit because I am a huge spice wimp. I was hoping my 5 and 7 year old would like it, but it had too much kick for them. Thanks for another yummy recipe!! <3
This recipe is a favorite! So much flavor and easy to make. Thank you for sharing, I love it!!
Best. Recipe. Ever. Flavor is so good. My husband, who pretty much refused to eat most of my vegan dishes on principle, loves this so much he buys the ingredients and asks me to make it for him. Only thing is mine never looks pretty. Yours looks gorgeous! It doesn’t matter, we eat it and love it, but mine looks terrible and my son won’t try it because of the way it looks. Any suggestions? Can’t imagine why mine looks so awful.
Hi Gina! So happy to hear how much this is a hit with everybody! Hmm, that is strange, are you adding the carrots and processing the broccoli into tiny pieces like in the photos? Perhaps you are adding more sauce that I am. Also, adding the hot sauce drizzle and toasted almonds improves the pictures so they are photo worthy. Garnishes always make a huge difference in presentation!
I made this as a meal. I didn’t have enough broccoli, so I subbed in cabbage and my family loved it. Well done, again, Brandi!!!
I cheated and used broccoli slaw premade and the shredded carrots from the store. It was delicious, though I can see how lovely the broccoli would be the way you did it. I’ll try that next because this was so good it’ll be made again!!I this was the best oil free and not free dressing I’ve ever had. Thank you!
Super easy and so good! Made this recipe for a quick lunch and it did NOT disappoint! Had some of the sauce leftover which will be a great salad dressing. Thank Brandi for sharing this gem!
Absolutely delicious!!!!!!! Fantastic salad! I added some tempeh on top and it was a real winner!
Woohoo, so glad to hear that Tracy, thank you so much for the feedback!
Delicious – loved it! The only thing I did different was to cook the broccoli in the microwave a little bit after processing because we don’t tolerate raw broccoli well. So glad I used fresh ginger – wow! (I used my OXO Good Grips microplane for the first time – great gadget!) I’m working at home now and have more time to cook, so looking forward to trying more Vegan 8 recipes. Thank you!!!
This is DELICIOUS! I add a bit of purple cabbage and edema and it is a meal. Big hit at my house:-) Thank you for sharing.
That is so wonderful to hear Susan! So glad it was such a hit!
Holy guacamole – this dish is off the chain on the yumminess level! Seriously easy to make and tastes delicious – we ate the entire bowl in one sitting. I decided to surprise my hubby at work with this lunch because he loved it so much. When I texted him I was on the way with Asian Ramen noodles – he was waiting outside the building in anticipation for me, lol! I bring his lunch daily and I always have to text that I arrived and then he comes out for his lunch – but not for Asian Ramen! Also I am a huge fan of momofuku noodles – which requires time and the use of oil. You have made my day with this recipe. Thank you for this bowl of deliciousness – you rock!
Aww thank you Persiphone! I always love hearing from you and reading your review because you are always so thoughtful and detailed and I love reading them! So happy to hear how much your hubby was SO excited about getting this in his lunch, hahaha, that is so cute! And YOU are a sweetheart for bringing him lunch each day!
Just days before this recipe was released I spent hours online searching for an Asian salad dressing for a similar noodle/veggie salad. I tried a few but wasn’t impressed. And then here comes Brandi to the rescue! Love this recipe so much! Super easy and a great way for me to eat more veggies. Between this dressing and the ranch dressing, I’m gonna be all about the vegetables!
I’m so thrilled to hear how much you loved this Wendy, thank you so much for making it!
I made this recipe for lunch for my husband and myself, plus one friend. Then more people came over after a couple of “that was amazing” comments, I fount myself making the second batch of the day. Then that went right away too! (I waited for everyone to leave before repeating the recipe, then I took it to work the next couple of days).
This recipe is super easy to make, delicious, portable, photographable, and I can’t compliment it enough. Thank you for creating such a simple and amazing recipe!
Well that is just fantastic to hear, thank you so much for sharing!! I appreciate your kind review so much!
I forgot my five star rating! I actually give it a TEN!
O. M. G. Girl, you have hit the moon with this recipe! I just made it! Gotta go, must devour.XO
SO very happy to hear that Carol, thank you for making it!!
This recipe is so good and so easy. Pulsing the broccoli is genius. And I just love the flavors. It’s super versatile as well—eat it fresh, warm, cold, or leftover. Brandi, thank you! This will be a regular.
Awww thank you Kirsten! I’m so glad you loved it! Pulsing the broccoli was a spur-of-the-moment idea that I thought would add a lovely crisp/texture factor throughout the salad, as opposed to florets not being in each bite and I was thrilled with the results. I will definitely be doing it more often in recipes! Thanks for the lovely review!
While I’ve been away from home, my partner has been experimenting a little in the kitchen. I had mentioned how I’ve been craving this new Asian Ramen Noodle salad by @thevegan8 and what she made it! She says she made it to lure me back home earlier! 😂 (I just changed my flight!). This is what she said about the recipe: Super easy. Even I could make it. Feels like you’re eating peanut sauce but it’s not peanut sauce. Fresh Ginger was the bomb. ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Brandi—you are amazing!! 🥰
Thank you so much Mairead for this amazing review and your gorgeous pic of it on IG! I’m so very happy you loved it!!
I made this and it turned out great. So quick and easy. I found some plain noodles with no flavor packet at HEB and used those. This will be one of my go-tos for potluck dinners in the future, because I can make it ahead and add the dressing and seeds right before serving. I’m taking it to a vegan potluck tonight but I think omnivores will like it too.
SO glad you enjoyed it Janet, thank you for the review!
This looks so delicious, Brandi! Ramen is my favorite kind of Thai food! Love the flavors and spices here!
Lots of love,
Bianca
OMGoodness !! Just made this and devoured it. Easy and oh so tasty … your genius shines through.
So awesome to hear Rebecca, I loved your pic of it too!
This was so delicious, satisfying and easy to make! We loved the flavours and it tastes just as good, if not better, the next day! Thanks for this fantastic recipe, this is a keeper for sure and will be in our recipe rotation!!
Yay Alexis! Glad it was such a hit! Thank you so much for making it and leaving a review!
OMG! This looks so good. We love your Ramen soup, I make it least once a week regardless of the weather. So, i can’t wait to try this Asian Ramen Noodle Salad, it looks delish. 🤤
Looks delish! Is there a recipe for the roasted chickpeas?
Thank you! No, I don’t have a roasted one, but there are many online or sold in stores. I like to use these Chipotle ones, too, lots of flavor and much quicker than roasting. https://thevegan8.com/oil-free-smoky-chipotle-chickpeas/
Ummm… for 2 servings it’s over 600 calories without any chickpeas…
I’m pretty sure the noodles havc oil in them…
Actually, no, you are incorrect. If you look at the brand I listed that I used and linked in the post, those do not have any oil. It is only 1 g of fat for the entire packet. You are likely thinking of the standard Maruchan brand that is full of oil and preservatives and is 7g of fat per packet and a ridiculous amount of sodium. The brand I use is only wheat and salt in the noodles. Also, I look at food as the nutrition of each ingredient used, which is much more important than looking at just a calorie content. With that said, as I’ve listed, this is 2-4 servings. It makes quite a large bowl with all the added veggies.