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Summer Ramen Noodle Salad! You've gotta try this cold salad filled with ramen noodles, green beans, tomatoes, cucumbers, corn and a ponzu sauce. Vegan | www.delishknowledge.com

Summer Ramen Noodle Salad

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: main, lunch, dinner, vegan, vegetarian
  • Method: Stove top
  • Cuisine: Japanese, American

Description

Summer Ramen Noodle Salad! You’ve gotta try this vegan salad filled with ramen noodles, green beans, tomatoes, cucumbers, corn and a ponzu sauce.


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: main, lunch, dinner, vegan, vegetarian
  • Method: Stove top
  • Cuisine: Japanese, American
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: main, lunch, dinner, vegan, vegetarian
  • Method: Stove top
  • Cuisine: Japanese, American
Scale

Ingredients

  • 12 ounces fresh ramen noodles (see notes)
  • 8 ounces. fresh green beans
  • 1 teaspoon olive oil
  • 2 ears fresh corn, kernels removed
  • 1 tablespoon fresh minced ginger
  • 1 scallion, sliced
  • 2 Persian cucumbers (or other thin-skinned cucumbers), sliced
  • 1/2 pound cherry tomatoes, halved
  • 1/4 cup ponzu sauce
  • 1/4 cup rice wine vinegar
  • 2 tablespoons toasted sesame oil
  • sesame seeds, for garnish
  • sliced scallions, for garnish

Instructions

  1. Bring a large pot of water to a boil. Add the ramen and cook according to package directions. Drain and rinse with cold water; set aside.
  2. While the noodles are cooking, steam the green beans. I buy the fresh green beans from Trader Joe’s that can steam in the microwave. Alternatively, steam on the stove or in a microwave. Set aside.
  3. Heat the olive oil in a medium skillet over medium heat. Add the fresh corn kernels, ginger and scallions. Cook until corn is just softened, then set aside.
  4. Whisk together the ponzu, rice wine vinegar and sesame oil. Toss noodles with 1/2 of the sauce and divide among 4 bowls. Top with green beans, cooked corn, cucumbers and tomatoes. Drizzle with remaining sauce and garnish with sesame seeds and scallions.

Notes

I use fresh ramen noodles for this as I think they taste best, but most brands contain egg. For the vegan version, if you can’t find fresh egg-free noodles, then substitute dried.

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