Download our FREE 7-Day Vegetarian

Weight Loss Meal Plan

Test link

Vegetarian Ramen Noodle Salad in a Jar | 20 g Protein

HurryTheFoodUp is reader-powered. If you click through using links on our site we may earn a small commission at no cost to you.

A jar with layers of salad ingredients - seasoning, noodles, corn, carrots, tomatoes, egg, spring onion | Hurry The Food Up

This Asian ramen noodle salad recipe is a delicious and healthy lunch option that you can take anywhere. Ok, ramen noodles get a C – on the health scale. The alternative soba noodles would receive better marks.

Crunchy veggies like zucchini, corn and tomatoes are layered with ramen noodles, and egg and flavoured with a creamy, nutty peanut-soy sauce. Yes please!

Ingredients for a noodle salad including noodles, eggs, tomatoes, carrots, zucchini, soy sauce, corn. | Hurry The Food Up

Ramen noodle salad: prep now, serve later

One of our favourite things about this noodle salad is how simple it is to prep in advance.

The idea is that you prep all the ingredients then layer them up in a jar (or two, if you want a couple of lunches sorted at once!), then keep them in the fridge to serve up as a cold ramen noodle salad later.

Why not recycle an old jam jar and use that as a container?

Of course, this won’t keep for ages, as there are a lot of fresh veggies in the mix, so a couple of days in the fridge is probably your best bet. However, the salad dressing can be made in a big batch, for you to come back to later!

Bring the salad to work with you in a jar, dump into a bowl so the dressing can spread out over the ingredients, and enjoy! And if you like the sound of meals in jars, you should also check out our noodle soup in a jar!

Subscribe to get our FREE 7-Day Vegetarian Weight Loss Meal Plan
 

vegetarian weight loss meal plan
  • Female & Male Version
  • Grocery List Included
  • All Recipes Included
A bird’s eye view of a jar of noodle salad, and some smaller plates of prepared ingredients for the salad| Hurry The Food Up

Oodles of health benefits!

As ever, we have designed this cooked ramen noodle salad to be as healthy as possible.

We’ve included a whole range of fresh veggies, to provide lots of vitamins and nutrients. The addition of boiled eggs helps to bring protein levels up to 22g, which is almost half the recommended daily intake for the average woman (though of course this varies).

We keep fat levels low, but not non-existent, by using only small amounts of peanut butter and sesame oil in the dressing.

An open jar in the process of being layered with lots of ingredients including zucchini, carrot, salt | Hurry The Food Up

What’s more,you could use soba noodles instead of ramen, which are made from buckwheat and are therefore gluten free, so anyone for whom gluten poses an issue, we got your back!

We would also recommend this salad if you are trying to lose weight, because it is light and filling, so it makes a perfect calorie-controlled lunch. It would fit right into one of our Vegetarian Weekly Weight Loss Meal Plans.

But for now, enjoy your cold Asian noodle salad!

A bowl of soba noodles with egg, veggies and sesame seeds. A pair of chopsticks are stuck into it. | Hurry The Food Up
Vegetarian Ramen Noodle Salad
5 from 1 vote
Looking for healthy, straight forward lunch options? Try our ramen noodle salad – it’s veggie, high protein & gluten free.
Cuisine:Asian
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Servings:2
Calories:521kcal
Author: Abril Macías

Ingredients

Optional toppings:

Instructions

  • Cook ramen noodles according to package instructions.
    4.5 oz ramen noodles, dried
  • In a small pot with boiling water, cook eggs for 7 minutes. Remove from heat and place in cold water to cool. When cold enough to handle, peel.
    2 eggs
  • Prepare veggies: Grate or shave with a mandoline the carrots. Halve the cherry tomatoes. Slice into thin strips the green zucchini. Slice the scallions.
    1 medium carrot, 8 cherry tomatoes, ½ small zucchini, 2 green onions
  • In a small bowl mix until incorporated the sesame oil, soy sauce, sugar, rice vinegar, peanut butter , ¼ tsp of salt and 1 ½ to 2 tbsp of water.
    1 tsp sesame oil, 3 tbsp soy sauce, 1 tbsp sugar, 1 ½ tbsp rice vinegar, Salt and pepper to taste, 1 ½ tbsp peanut butter
  • If serving immediately place the noodles in a bowl and drizzle over the sauce. Top with all the veggies and eggs and generously season with salt and pepper. Optionally, add other toppings like sesame seeds, chilli flakes and shred nori leaves.
    Sesame seeds, Chili flakes, Shred nori leaves
  • If storing in a mason jar to eat later, first add the noodles once they are cold and drizzle with the sauce. Then add in layers the corn, cherry tomatoes, zucchini, carrots, eggs and scallions seasoning with a little salt and pepper each layer before continuing with the next. Finally add the optional toppings if using. Close and store in a cool place before serving. When ready to eat, mix a little and serve in the jar or dump into a plate, mix and eat.
    ¼ cup corn

NOTES

Looking for more healthy lunch ideas?
Delicious Diet Dal Khichdi with Kachumber Salad
Vibrant & Vegan Moroccan Couscous Salad
Filling & Fuelling Avocado Tomato Salad
Protein Packed Lentil Quinoa Salad
Simple & Delicious Mediterranean Rice Bowl

Nutrition

Nutrition Facts
Vegetarian Ramen Noodle Salad
Amount per Serving
Calories
521
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
10
g
Cholesterol
 
164
mg
55
%
Sodium
 
2902
mg
126
%
Potassium
 
643
mg
18
%
Carbohydrates
 
62
g
21
%
Fiber
 
5
g
21
%
Sugar
 
13
g
14
%
Protein
 
20
g
40
%
Vitamin A
 
5781
IU
116
%
Vitamin C
 
20
mg
24
%
Calcium
 
84
mg
8
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?Tag @HurryTheFoodUp on Instagram so we can admire your masterpiece!
Comments

Leave a comment below

Your comments make our day. Thank you! If you have a question, please skim the comments section – you might find an immediate answer there. If you made the recipe, please choose a star rating, too.

Recipe Rating




2 comments
  1. How long would you recommend storing in the fridge. Thinking 7 days?

    1. Hi Ker, I think 3 days is fine, more is hit and mis in my humble opinion 🙂

Welcome!

We share fun, quick and nutritious veggie recipes with the world – food should be enjoyable and healthy!

READ MORE

Subscribe to get our FREE 7-Day Vegetarian Weight Loss Meal Plan

vegetarian weight loss meal plan
  • Female and Male Version
  • All Recipes with Images Included
  • Grocery List