Cool, crisp, and perfect for hot summer days — this Marinated Asian Ramen Noodle Salad is a no‑cook favorite packed with crunch, flavor, and fresh veggies. Easy to prep, great for potlucks, and always a crowd‑pleaser. Save this for your next summer gathering!
When the summer heat settles in and the kitchen feels more like a sauna than a workspace, the last thing anybody wants to do is turn on the stove. I’ve been hearing from so many folks looking for simple, refreshing, no‑cook dishes — something you can toss together without heating up the whole house.
This Marinated Asian Ramen Noodle Salad is a favorite of mine. It’s cool, crunchy, and full of bright flavors that only get better as it chills. The noodles soften just enough in the marinade, the veggies stay crisp, and the whole bowl tastes like summer in every bite.
It’s the kind of salad you can make ahead, take to a cookout, or keep in the fridge for easy lunches during those sweltering weeks when you’re trying to stay out of the kitchen. It’s simple enough that you’ll want to keep the ingredients on hand all season long.
So go ahead and add what you need to your shopping list. This one’s a keeper.
Great with my Crispy Fried Sesame Shrimp Toast on the side.
This recipe created for and published in Carolina Country Magazine September 2022. (Recipes may be used with credit or link to my blog here or WendyPerry.com)
Propping/styling and photography by Wendy Perry
Carolina Country Magazine Contributing Recipes Editor
Be sure to visit (and share) my online stores:
Aunt Dee Dee’s Kitchen …my unique seasonings (including salt-free), kitchen doodads & more!
Rada Knives and Kitchen Tools USA made budget-friendly cutlery (great for gifting)
Credentials @ LinkedIn
Disclosure: I only recommend products here I use myself. I may receive a small commission from affiliate links on this or other posts on this web site at no additional costs to you.
CLICK HERE TO SUBSCRIBE TO MY TABLE SCRAPS NEWSLETTER!
Find me on social media:
Wendy’s HOME EConomics! Page on FB @culinaryadventuristwendy on IG
Aunt Dee Dee’s Kitchen Page on FB
@auntdeedeeskitchen on IG
Marinated Asian Ramen Noodle Salad
Ingredients
SALAD:
- 2 3 oz. pkgs. ramen noodles (vegetable or chicken)
- 8 oz. bag snow peas, blanched and drained
- 12 oz. pkg. broccoli slaw
- 2 stalks celery, cut into ¼-inch pieces
- 1 8 oz. bag frozen shelled edamame, cooked per instructions
- 1 bunch scallions, cut into ½-inch pieces
DRESSING:
- ¾ cup cup vegetable oil (I used sunflower)
- ⅓ cup rice vinegar
- ¼ cup honey or sugar
- 1 tablespoon soy sauce or tamari
- 2 teaspoons sesame oi
- 3-4 cloves garlic, minced
- 1 teaspoon crushed red pepper
- fresh ginger (about an inch), grated
- 1 pkg. of the ramen noodle seasoning
- pinch salt
GARNISH:
- ½ cup salted peanuts
- ½ cup toasted sunflower seeds
- ½ cup sesame sticks
Instructions
- Break up noodles and put in bottom of a large bowl. Mix together remaining salad ingredients.
- Combine all dressing ingredients and toss with salad. Pour over noodles.
- Cover and refrigerate 24 hours. At serving time, toss, garnish and enjoy
