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Cold Ramen Noodle Salad #5 Recipe

Name: Harvest Community Foods Cold Ramen Noodle Salad #5 Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 12 oz ramen noodles (fresh or dried); 4 cups ice cubes / ice bath water; 1 tbs kosher salt (for boiling); 4 tbs soy sauce (low-sodium preferred); 3 tbs rice vinegar; 1.5 tbs sesame oil; 1 tbs neutral oil (canola or vegetable); 1 tbs honey or agave; 1 tbs toasted sesame seeds; 1 tsp grated fresh ginger; 1 clove garlic (minced); 1 tsp gochujang or chili paste (optional, for heat); 1 tbs fresh lime juice; 1 cup cucumber (English or Persian), julienned; 1 cup carrot, peeled and julienned (or shredded); 3 stalks scallions (green onions), thinly sliced; 1 cup red bell pepper, thinly sliced; 1 cup red cabbage, thinly sliced; 3 oz edamame (shelled, cooked); 0.25 cup fresh cilantro leaves (optional); 0.25 cup fresh mint leaves (optional); 8 oz grilled chicken or tofu, thinly sliced (optional); 2 each soft-boiled egg, halved (optional); 2 tsp crispy fried shallots or garlic (store-bought or homemade); 0.25 cup nori strips (toasted seaweed), optional; 1 tsp toasted sesame seeds (for finishing); 2 each fresh lime wedges (to serve)

Inspired by Harvest Community Foods

Time30m

Serves4

Make Cold Ramen Noodle Salad #5 Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Noodles & Base

12 oz ramen noodles (fresh or dried)

4 cups ice cubes / ice bath water

1 tbs kosher salt (for boiling)

Dressing

4 tbs soy sauce (low-sodium preferred)

3 tbs Rice vinegar

1 1/2 tbs Toasted sesame oil

1 tbs neutral oil (canola or vegetable)

1 tbs honey or agave

1 tbs toasted sesame seeds

1 tsp grated fresh ginger

1 clove Garlic (minced)

1 tsp gochujang or chili paste (optional, for heat)

1 tbs Fresh lime juice

Vegetables & Add-ins

1 cup cucumber (English or Persian), julienned

1 cup carrot, peeled and julienned (or shredded)

3 stalks scallions (green onions), thinly sliced

1 cup red bell pepper, thinly sliced

1 cup red cabbage, thinly sliced

3 oz edamame (shelled, cooked)

1/4 cup fresh cilantro leaves (optional)

1/4 cup fresh mint leaves (optional)

Protein & Garnishes

8 oz grilled chicken or tofu, thinly sliced (optional)

2 each soft-boiled egg, halved (optional)

2 tsp crispy fried shallots or garlic (store-bought or homemade)

1/4 cup nori strips (toasted seaweed), optional

1 tsp toasted sesame seeds (for finishing)

2 each fresh lime wedges (to serve)

Method

Noodles & Base

Boil noodles

Bring a large pot of water to a rolling boil with 1 tablespoon kosher salt. Add ramen noodles and cook according to package instructions until just al dente (usually 2–4 minutes for fresh, 3–5 for dried). Stir occasionally so they don’t stick.

Prepare an ice bath in a large bowl using the ice cubes and cold water. As soon as noodles are cooked, drain them in a colander and immediately transfer to the ice bath to stop cooking and cool completely, about 1–2 minutes.

Drain chilled noodles thoroughly, gently pressing or shaking to remove excess water. Transfer to a large mixing bowl and toss with 1 teaspoon neutral oil (reserved from dressing oil) to keep strands separated.

Dressing

Make dressing

In a jar or small bowl combine 4 tbsp soy sauce, 3 tbsp rice vinegar, 1.5 tbsp sesame oil, 1 tbsp neutral oil, 1 tbsp honey, 1 tsp grated ginger, 1 minced garlic clove, 1 tsp gochujang (optional) and 1 tbsp fresh lime juice. Whisk or shake vigorously until honey is dissolved and dressing is emulsified. Taste and adjust: more vinegar for tang, more honey for sweetness, more gochujang for heat.

Stir in 1 tablespoon toasted sesame seeds into the dressing for texture and flavor.

Vegetables & Add-ins

Prepare all vegetables: julienne cucumber and carrot, thinly slice red bell pepper and red cabbage, and slice scallions on the bias. If using frozen edamame, thaw and pat dry. Roughly chop cilantro and mint if using.

Add the prepared vegetables and edamame to the bowl with chilled noodles. Reserve a small amount of scallions and herbs for garnish.

Protein & Garnishes

If using protein: slice grilled chicken or tofu thinly and warm briefly or serve cold. Soft-boil eggs (6–7 minutes for jammy yolk), cool in ice bath, peel and halve.

Assemble: Pour the dressing over the noodle-vegetable mixture—start with about two-thirds of the dressing, toss gently to combine and coat evenly. Add more dressing to taste (you may not need all).

Plate: Divide salad among 4 plates or bowls. Top with sliced protein or egg halves if using. Sprinkle reserved scallions, herbs, crispy fried shallots/garlic, toasted sesame seeds, and nori strips over each serving.

Serve: Offer lime wedges on the side for a bright squeeze. Chill any leftovers; dressing may be stored separately for best texture.