Japanese Cold Ramen Sesame Noodle Salad

Japanese Cold Ramen Sesame Noodle Salad

This Japanese cold ramen sesame noodle salad is light, refreshing, and perfect for warmer days or when you want something quick but satisfying. The creamy sesame dressing paired with chilled noodles and crisp vegetables makes it one of my favourite no-cook-style meals once everything is prepped. It is inspired by Japanese summer noodle dishes that focus on balance, texture, and clean flavours.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 5

Total Time 20

Servings: 2 people

Course: Lunch, Salad

Cuisine: Japanese

Ingredients Method Video Notes

Ingredients

Salad:

120 g ramen noodles
55 g cucumber deseeded and thinly julienned (about 8cm piece)
12 pieces cherry tomatoes halved
30 g baby gem lettuce leaves finely sliced
2 tsp dried wakame Fueru Wakame, rehydrated and finely sliced

Sesame Dressing:

2 tbsp white roasted sesame seeds
1 tbsp soy sauce
1 tbsp Korean apple vinegar
1 tsp sugar
2 tbsp Japanese Kewpie mayonnaise
1 tsp Japanese sesame oil

Method

Cook the noodles:

Bring a pot of water to the boil and cook the ramen noodles according to packet instructions, usually 3 to 5 minutes.
Drain and rinse under cold running water for 3 to 4 minutes until completely cooled. Set aside.

Prepare the dressing:

Using a pestle and mortar, grind the roasted sesame seeds into a fine powder, about 2 minutes.
Transfer to a bowl and add soy sauce, apple vinegar, sugar, mayonnaise, and sesame oil.
Mix well until smooth.

Assemble the salad:

In a large bowl, add cucumber, cherry tomatoes, lettuce, wakame, and chilled noodles.
Pour the dressing over the salad and toss gently using tongs until evenly coated.

Serve:

Serve immediately while cold.

Video

Notes

Chill the noodles thoroughly for the best texture.
Add shredded chicken or tofu for extra protein if desired.
Adjust vinegar or sugar to taste depending on preference.