Ramen Noodle Salad with Miso Peanut Dressing Recipe | ChefDeHome.com (2024)

Salads Spring Summer Asian

Ramen Noodle Salad with creamy, sweet and spicy Miso-Peanut Butter and Sriracha Salad Dressing. Every fork-full of this refreshing AsianSalad has something delicious to offer - crunchy cabbage, carrots, bell pepper, Ramen noodles coated in sweet and spicy peanut buttery dressing, and roasted peanuts for some nutty crunch.

Add some sauted tofu or grilled chicken and you have an awesome complete summer meal salad. (I even love it as-is for a me-time meatless-dinner-salad). Yumm!

You might have had Ramen Salad before but this recipe is very versatile and can play many roles. I often call it my up-the-summer-outdoor-game salad. Let me share my top three favorite reasons:

1. Complete Dinner Salad: Most importantly, it is a scrumptious, all-you-want Asian Noodle Salad. Filling, loaded with veggies, peanut protein. You can also add a side or tofu or chicken and it is a complete dinner salad.

2. Salad On-The-Go: One of my favorite salad in jar!This is one of such salad which travels very well. I love packing a few for summer outings in portable glass jars. The one with tight lids are always perfect. Even thought salad dressing is creamy and does not spill easily, a tight-lid jar is good investment for carrying food on the road.

To pack Ramen Noodle Salad in Jar, I start by layering some dressing at the bottom topped with cooked Ramen noodles. Dressing keeps noodles moist and also add flavor. Kale (if using) also benefit from drizzle of dressing. It marinates as it sits in dressing. Next layers of other crunchy veggies: cabbage, bell pepper, lettuce.. And salad is ready to hit road. I like to pack remaining dressing on the side to pour over just before eating.

Tip: Crunchy peanuts are like cherry-on-top. Please don't forget to pack some with salad.

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Tacos Al Pastor
Tortellini Cherry Tomato Pasta
Rainbow Quinoa Salad
No-Bake Chilled Cream Cheese Pie

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This post beats the record of all previous quick short-notice posts on CDH. Last few weeks I was very busy with some last-minute guests, and this week with some traditional worship at home. I hope to find time and add more details here soon. (had so much to share) But I could not hold back on sharing these scrumptious noodles for a tasty Monday treat. I hope you will enjoy'em as much as we do.

Have a wonderful Monday! -Savita

Ramen Noodle Salad with Miso Peanut Dressing

5 (2reviews)

Ingredients

Ramen Noodle Salad

2 Ramen Noodles (2 instant ramen noodle packs)

2 Carrots (thin sliced)

1/2 head Cabbage (red or green, thin sliced)

2 Green Onion (scallion, thin sliced)

2 Lettuce (romaine hearts, thin sliced)

Peanuts (salted, roasted, for serving)

1 Red Bell Pepper (thin sliced)

1/2 Bunch Kale (dino, thin sliced)

Lime (or lemon wedges for serving)

Miso Peanut Dressing

1.5 tbsp Peanut Butter (creamy peanut butter)

1.5 tbsp Honey

1 tbsp Soy Sauce

1 tbsp Miso Paste (white miso paste)

1.5 tsp Sesame Oil

4 tbsp Rice Vinegar (*unseasoned (read notes), divided)

1 tsp Sambal Chili Paste

Directions

• 1.Cook ramen noodles according to package direction. Once done, drain, then run through ****cold running water and set aside. **Check pickled carrots recipe in notes.
• 2.Meanwhile, in a blender or food processor jar, combine all the dressing ingredients with a tbsp water and half of rice vinegar. Pulse until smooth. If sauce is too thick add up-to 1/2 tablespoon more ***water, (or lemon juice, or olive oil, or avocado oil as per availability). Remove dressing in a jar/bowl and set aside.
• 3.To serve in a bowl, add all chopped salad vegetables in a bowl. Add 1/4 of dressing. Toss to gently coat everything in dressing. Combine half of dressing with all of ramen noddles and top on chopped salad. Serve any remaining dressing on the side. Additional Notes:To make salad in a jar, add few tsp sauce at bottom of each jar, top with ramen noodles, followed by kale, cabbage and more 1-2 tsp dressing. Layer rest of veggies finishing with roasted peanuts. Close lid. Pack remaining dressing in small jar to go.
• 4.Serve with roasted peanuts, and enjoy!

Savita's Notes:

*Rice Vinegar: If using seasoned vinegar, add less soy sauce, taste and adjust after mixing dressing.

**Quick Pickled Carrots: Heat 2 tbsp of rice vinegar, 2 tbsp of water with a tbsp of sugar and 1/4 tsp salt. Heat until sugar dissolves. Remove from heat. Add sliced carrots. Set aside to cool completely. Drain and use pickled carrots.

***Creamy Dressing: If dressing is too thick or hard to puree, you can also use hot water instead of room temp water. Add a little at a time until dressing has creamy consistency. Never use cold water for nut butter-based dressings. Also, don't mix hot and cold together.

****Rinse Noodles: Rinse coodles under cold water after cooking. Cold water helps make noodles less sticky/starchy, resulting noodles don't mush in salad. If left aside too long before adding to dressing, rinse again or coat in 1/2 tsp of olive oil before leaving aside.

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Hi, I’m Savita!
Blogger behind Chef De Home. (...about me)