Cold Ramen Noodle Salad: A Quick and Easy Meal Prep Recipe
When you want something noodle-y and Asian inspired to be a vehicle for your veggies, a cold ramen noodle salad checks all the boxes. This recipe can also serve as a base for numerous additional protein, veggie, and seasoning options. The sky’s the limit!
COLD RAMEN NOODLE SALAD
PREP TIME: 10 minutes || COOK TIME: 10 minutes || MAKES: approximately 10 servings
WHAT YOU NEED
250g frozen shelled edamame, thawed according to package’s instructions and cooled
170g shredded cabbage and carrot mix
65g (roughly 6 larger) scallions, chopped
210g (dried weight) ramen noodles ( we used Lotus Foods brand)
115g rice or white vinegar
20g sesame oil
35g low sodium tamari or soy sauce
WHAT TO DO
Cook ramen according to package’s instructions.
While ramen is cooking, assemble all other salad ingredients in a large bowl
Whisk together vinegar, sesame oil, and tamari or soy sauce in a separate, smaller bowl.
When ramen is cooked, drained, and cooled, add to the rest of the salad ingredients, then incorporate dressing. Toss thoroughly with kitchen tongs.
GIVE IT A TRY
You can serve it right away, but this salad has a more developed flavor if refrigerated overnight first. Once developed, add additional dressing ingredients or seasonings to taste/preference.
To make it a full high-protein meal, top with a protein source like chicken, shrimp, tofu, or tempeh.
MACROS PER SERVING: 5.5P/3F/20C
You can find the recipe in the MyFitnessPal database by searching
“KLN Recipe Cold Ramen Noodle Salad”.
Find more macro-friendly, download our free cookbook Everyday Macros for simple and streamlined meal prep recipes and ideas so you can spend just an hour or two in the kitchen then eat all week - no more dinner time decision fatigue.