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Ramen Noodle Salad Recipe

Ramen Noodle Salad recipe
Pickled Plum

Not just for soup, ramen noodles are also great in salads! This one is tangy and super refreshing!


100 grams can corn kernels
240 grams fresh ramen noodles
1 large egg (cooked and sliced into bite size pieces)
handful bean sprouts
1 cup iceberg lettuce (shredded )
1 large tomato (chopped)
1 1/2 tablespoon honey
1/4 cup rice vinegar
3 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons sesame seeds
2 tablespoons scallions (finely chopped)
1/4 teaspoon kosher salt


In a mixing bowl, whisk in all the ingredients for the dressing. Set aside.
Bring a pot of water to boil and cook the noodles until they are tender (about 1-3 minutes). Drain well and transfer to a bowl.
Pour the dressing on top of the noodles and toss until the noodles are evenly coated.
Add corn, bean sprouts and tomatoes to the bowl and toss well. Serve immediately.

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