Ramen noodles are good for more than just soup! Switch things up and make a healthy & colorful Vegan Ramen Noodle Salad with rice noodles, shredded veggies, and an oil-free dressing!
This ramen noodle salad is a perfect dish to take to picnics, BBQs, pot lucks, or even for a regular lunchtime meal.
The salad is based on a recipe that my friend always brought to our get-togethers. I wanted to healthify the salad a bit and I think it’s even better than the original!
I’ve had so many people tell me this salad was a hit at their gatherings. They love how everyone enjoys it – both vegans and omnivores alike -because it was tasty without screaming “vegan” – you know how people can get sometimes.
Are Regular Ramen Noodles Vegan?
Most ramen noodles are made from just a few ingredients such as wheat flour, water, salt, and vegtable oil which are vegan.
The seasoning packet that goes with ramen noodles, however, are often not vegan. They can contain powdered beef, chicken, or fish.
Creating a Healthy Alternative
From what I remember of my friend’s salad recipe, it contained a few veggies, regular ramen noodles, oil-packed dressing, and sugar.
While the salad was really good, I kind of felt bad eating it because I knew it contained a lot of processed sugar as well as the fried ramen noodles.
It was a fun dish so I figured why not put my own spin on it using more veggies and healthier ramen noodles to make it something I could feel good about eating?
Here are my take on my healthier version:
- using organic brown rice noodles for the fried processed white flour noodles
- adding lots more colorful veggies
- subbing a small amount of pure maple syrup instead of white sugar
- making the dressing oil free
Ready in 10 Minutes
While shredding veggies isn’t a long process I like to use my mandolin to shred cabbage. It only takes a few minutes with the mandolin (check out my tools for a plant-based kitchen post for more on that).
Sometimes when I’m in a rush I purchase pre-shredded/grated vegetables for my healthy ramen noodles. It makes life even easier and if I have any left over, they’re perfect for other salads.
If you know you’re going to be in a rush the day you make the salad, you can pre-shred the veggies and pre-make the dressing the day before so all you have to do the day of is cook the noodles, throw everything into a bowl, and you’re done!
Other Recipes You Might Enjoy
If you’re looking for some more tasty food to bring to a BBQ or potluck, try these out:
If you make this recipe and LOVE IT, please give it 5 stars ★★★★★!
Vegan Ramen Noodle Salad
Ramen Noodle Salad
- Add all salad ingredients to a large bowl.
- In a separate bowl, whisk salad dressing ingredients. If the dressing is too thick for your liking, feel free to add a little more warm water until you get the consistency you desire.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel confident creating sustainable habits that align with their values and health goals. She shares easy plant-powered food to nourish your body + satisfy your tastebuds. Mary Ellen’s recipes and nutrition info has been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more. She lives in NJ with her husband & two sweet shih tzus, Firenze & Sophie.