Vegetarian Ramen Noodle Salad in a Jar | 18 g Protein
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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!
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!
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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 18g, 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.
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!
Ingredients
- 4 oz ramen noodles, dried (dried, can be replaced for udon, soba or mie)
- 2 eggs
- 1 medium carrot
- 8 cherry tomatoes
- ½ small zucchini (green or yellow)
- 2 green onion
- ¼ cup corn
- 1 tsp sesame oil
- 3 tbsp soy sauce
- 2 tsp sugar
- 1 ½ tbsp rice vinegar
- 1 tbsp peanut butter
- Salt and pepper to taste
Optional toppings:
- Sesame seeds
- Chili flakes
- Shred nori leaves
Instructions
- Cook ramen noodles according to package instructions.4 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 onion
- 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, 2 tsp sugar, 1 ½ tbsp rice vinegar, Salt and pepper to taste, 1 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
Nutrition
Dave Bell
I’m not a foodie, although I do love eating. I believe food should serve us and our goals, not hinder. Taking control and responsibility for what I eat is important to me. Lots of veggie protein is my way forward.
Abril Macías
Creator of this wonderful recipe!
I am a culinary creator and food photographer from Quito, Ecuador. I have a Master’s degree in New Food Thinking and a Bachelor’s degree in Gastronomy, my expertise lies in crafting and capturing creative dishes. Collaborating with websites and blogs worldwide, I develop recipes and bring them to life through captivating photographs.
I dedicate my work in the kitchen and through the lens to explore food from different backgrounds, origins and diets. I would describe my style as “comfort food with a twist”. My goal is to create recipes that are homely, yet attractive, delicious and have something different and exiting to them.
This article has been medically reviewed by James LeBaigue MSc Learn More
James LeBaigue MSc
James has a Masters Degree in Sport and Exercise Nutrition, as well as an Advanced Diploma in Human Nutrition.
He loves combining his scientific knowledge along with food in the real world, and these recipes are the result.
He’s on top of all the latest evidence and guidelines to make sure our nutrition advice on the website is as accurate as it can be.
By day he works as an Advanced Clinical Practitioner in a busy NHS GP Practice.
Each recipe is tested and then eaten (much to James’ delight), many times before it is deemed worthy to be published. Bon appetit!
Comments
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4 comments
What size jar do you recommend? I see 16 and 32oz ball jars.
Play it save and use the 30oz (1000ml) jar! 🙂
How long would you recommend storing in the fridge. Thinking 7 days?
Hi Ker, I think 3 days is fine, more is hit and mis in my humble opinion 🙂