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Cold Ramen Noodle Salad

Protein-packed edamame and a simple homemade peanut dressing transform plain ramen noodles into a superfast vegetarian dinner.

Serves 4
Ready in 12 mins
Prep time 5 mins
Cooking time 7 mins
504 calories per serving


> 1/2 (16 oz) bag frozen broccoli florets
> 1/2 (16 oz) bag frozen shelled edamame
> 4 (3 oz) packets ramen, seasoning discarded
> 3 tbsp smooth peanut butter
> 2 tbsp rice vinegar
> 1 lime
> 2 tbsp reduced-sodium soy sauce
> 2 tbsp toasted sesame oil
> 3 green onions, thinly sliced


Heat a large pot of water to a boil on high. Add the broccoli and edamame. When water returns to a boil, add the ramen noodles. Cook 4 min., until al dente. Drain and rinse with cold water until cool. Drain very well.
Meanwhile, in a large bowl, whisk the peanut butter and vinegar until smooth. Squeeze in 2 tbsp juice from the lime. Whisk in the soy sauce and sesame oil. Season with salt and pepper to taste.
To dressing, add drained noodles, vegetable mixture and green onions. Toss until well coated.

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