Vegan Ramen Noodle Salad {GF Option}

A delicious ramen noodle dish that is easy to make for any summer gathering or busy day after work.

Okay, show of hands. Who loves ramen?

Better yet, who loves a vegan ramen noodle dish that is easy to make and tastes amazing? You bet I do!

But I don’t like just any instant ramen noodle you can find at the grocery store. I love and advocate for products that contain wholesome ingredients, such as my two favorite brands: (a) Lotus Foods Ramen and (b) Hakubaku. What I love about these two Japanese wheat noodle products is that they contain simple and wholesome ingredients – and both are organic and vegan! You can find both brands at Whole Foods Market, Amazon, and I have even been lucky enough to find a large package of the Lotus Foods at Costco (boy was I ecstatic at the store!).

Now, as much as I love my hearty pasta dishes, I probably love ramen noodles just as much. They cook quickly – ready in about 4 minutes – and they serve as a delicious cold noodle dish during the summer. This recipe is perfect when you find yourself with lack of time to fit dinner after a busy day. It’s a simple meal where there’s hardly any cooking involved other than boiling water and cooking the ramen noodles. With added edamame beans for some plant protein, some crunch from the raw almonds and cabbage, and a light dressing, I am certain this will become a family favorite!  

Be sure to share your creation with us on social media by tagging us #nutritiousvida!

Vegan Ramen Noodle Salad {GF Option}

Serves: 4 - 5 servings
Total Time: 20 - 30 minutes

Ingredients

Salad

  • 6 cakes (or 15 ounces) of Lotus Ramen Noodles

  • 2 cups red cabbage, shredded

  • 1 cup carrots, grated

  • 1/3 cup raw slivered almonds

  • 1 ¼ cup edamame soybeans

Dressing

  • 1/4 cup grapeseed oil (or vegetable)

  • 2 tablespoons raw ginger, minced

  • 3 tablespoons rice vinegar

  • 2 tablespoons agave

  • Juice of one lime

  • 1 teaspoon chili flakes (optional)

  • Salt, to taste

Directions

  1. In a small bowl, prepare the dressing by whisking all ingredients together and set aside until ready to pour to noodle salad.

  2. In a large pot, bring water to boil. Add the ramen noodles and cook according to package directions or for about 4 minutes. Once cooked and soft, strain through a colander and rinse with cold water.

  3. In a large bowl, add the cooked ramen noodles, cabbage, shredded carrots, slivered almonds, and edamame beans. Then pour dressing and mix well.

  4. Adjust taste with salt or any of the other ingredients to best satisfy your taste buds. Enjoy!

NOTES:

  • I used the Lotus brand for this recipe and because it is made with millet and brown rice it makes it a Gluten Free option compared to the Hakubaku brand which is made with wheat flour. The measurements of the recipe may need to be adjusted if using the Hakubaku brand as this recipe has not been made with this.

  • I used frozen, shelled edamame soybeans and peeled once defrosted.

  • If you don't have edamame beans, you can easily substitute bite size pieces of cooked or plain tofu.

  • The recipe for this dressing can easily be used for other salads.