Go Back
A bowl of salad with noodles, vegetables, fruit, and cashews.
Print Recipe
5 from 7 votes

Easy Asian Ramen Noodle Salad

This ramen noodle salad recipe is the perfect combination of textures, flavors, and wow! And it's ready in 30 minutes!
Prep Time10 minutes
Cook Time15 minutes
Assembly5 minutes
Total Time30 minutes
Course: Main Course, Salad
Cuisine: Asian
Diet: Vegan, Vegetarian
Servings: 4 people
Calories: 871kcal
Author: Andrew Bernard

Ingredients

Red Curry Dressing

  • 15 ounces canned full fat coconut milk
  • 2 cloves garlic
  • 1 lime, zested and juiced (2 tbsps juice)
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons tahini
  • 2 tablespoons red curry paste
  • 1 tablespoon maple syrup
  • 1 tablespoon sriracha
  • ½ inch fresh ginger, grated

Salad

  • 2 packages ramen noodles
  • 1 small head of broccoli, cut into bite sized stems and florets
  • 1 cup edamame
  • 2 cups purple cabbage, finely shredded
  • 1 cup fresh pineapple, diced
  • 1 red bell pepper, diced
  • 1 cup baby arugula
  • 1 cup roasted cashews
  • ⅔ cup fresh corn, grilled if time*

Instructions

  • Bring a large pot of water to a boil over high heat. While waiting to boil proceed with other steps.
  • For the dressing: To a blender (or a large container with an immersion blender), add canned coconut milk, 2 cloves garlic, zest and juice of 1 lime, 3 tablespoon soy sauce, 2 tablespoon each tahini and red curry paste, 1 tablespoon each maple syrup and sriracha, and ½ in fresh grated ginger. One smooth, set aside.
    a jar filled with red curry dressing.
  • Once water in boiling, add your 2 ramen noodle packages. Cook for 3-4 minutes, then remove the noodles to a bowl and immediately run under cold water to stop the cooking process.
    ramen noodles cooking in a large pot.
  • In the same pot of water, add your broccoli stems and cook for 1 minute. Then add florets and 1 cup edamame and cook for 5-6 minutes. Drain and run under cold water so it stops the cooking process.
    broccoli and edamame cooking in a large pot of water.
  • Assembling the salad: Once everything is cooked, into a large bowl, add your 2 cups purple cabbage, 1 cup pineapple, 1 red bell pepper, 1 cup baby arugula, 1 cup roasted cashews, and ⅔ cup fresh corn along with the cooked noodles, broccoli and edamame. Toss together well. Then add your dressing and serve.
    a bowl of asian noodle salad next to a jar of red curry dressing.

Video

Notes

*Grilling corn in a skillet or on the grill brings out more sweetness. If you have time, I recommend doing this.
a cast iron skillet with halved corn on the cob cooking inside.
**Nutritional values are just estimates.  Please utilize your own brands for accuracy.

Nutrition

Serving: 0.25salad and dressing | Calories: 871kcal | Carbohydrates: 82g | Protein: 25g | Fat: 56g | Saturated Fat: 30g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Sodium: 1480mg | Potassium: 1617mg | Fiber: 14g | Sugar: 22g | Vitamin A: 3768IU | Vitamin C: 235mg | Calcium: 215mg | Iron: 9mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

QR Code