Peanut Ramen Noodle Salad
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This peanut ramen noodle salad is a healthy, delicious recipe for lunch or dinner. It also makes a wonderful side dish at a potluck meal, and it costs less than $1 per serving! Gluten-free, vegan
Ever since I discovered the healthy gluten-free ramen noodles from Lotus Foods at Costco, I’ve been making this peanut ramen noodle salad. These rice noodles have a great texture, and they work well in lots of different dishes.
I call this recipe a salad because it has lots of vegetables in it. Sometimes I vary the specific veggies according to what I have on hand, but I always make sure they’re not an afterthought. The vegetables and peanuts give this salad a nice crunch.
Peanut Ramen Noodle Salad Tips
This dish is delicious warm or cold, and it makes a nice addition to a potluck spread. It’s so hearty, nobody will notice that it’s gluten-free and vegan.
For the best texture, be sure not to overcook the noodles. I don’t cook the vegetables in this recipe, but if you want them to be softened, you can briefly stir fry them before adding them to the noodles.
The peanut sauce has such a delicious flavor, especially the next day. I use garlic powder and ginger powder, but you could substitute fresh garlic and fresh ginger if you’d prefer. For a bit of spice, you can add red pepper flakes or sriracha sauce.
I always try to save some of this salad for lunch leftovers. If you reheat this dish, the ramen tends to break into smaller pieces, but it still tastes good. It’s also delicious cold.
Another great way to use this gluten-free ramen is this beef broccoli ramen recipe.
Peanut Ramen Noodle Salad
Ingredients
- 3 carrots grated
- 1 red pepper thinly sliced
- 2 cups red cabbage thinly sliced
- 2 scallions thinly sliced
- 1/2 cup peanuts chopped
- 1/4 cup peanut butter
- 2 tbs water
- 1 tbs white wine vinegar
- 3 tbs tamari
- 2 tbs pure maple syrup
- 1/4 tsp garlic powder
- 1/4 tsp ginger powder
- 3 ramen bricks (7.5 oz)
Instructions
- In a large bowl, stir together the carrots, red pepper, cabbage, scallions, and peanuts.
- In a small bowl, whisk together the peanut butter, water, vinegar, tamari, maple syrup, garlic powder, and ginger powder.
- Boil the ramen according to the package instructions. Strain it and rinse briefly with cool water. Transfer the noodles to the large bowl with the vegetables, and pour the peanut dressing on top. Stir to coat evenly. Serve warm or refrigerate and serve later at room temperature.
Nutrition
Price Breakdown
This recipe costs a total of $5.52 to make, or $.92 per serving. Try this delicious salad for a light meal or potluck recipe that everyone will love!
This was a great recipe! So quick and easy. Beautiful colors, excellent flavor. Really loved it. I added a bit more peanut butter than called for—because I have a thing for peanut butter—and i also added a couple of teaspoons of my favorite garlic chili oil to the dressing. Just great! Thanks for a quick, easy, nutritious and delicious dish!
I only had so many ingredients and was looking for a quick and easy peanut sauce recipe. I followed this and they turned out great…not too sweet or to peanut-y. Thank you!
Love this recipe and make it regularly! Sometimes I add tofu and sometimes I boil the veggies for the last minute with the ramen for a warmer dish. It’s really versatile. Thanks!!
So glad you like it! Great idea to boil the veggies with the ramen for a minute – I’ll try that.