Chili-Garlic Sesame Ramen Noodle Salad

Meal Prep Salad

Hey gang!

This week’s marinated salad is a follow up to one of my most popular recipes of the year, this Soba Noodle Marinated Salad (about 6 million views across platforms 👀).

This time around we’ve got a ramen noodle salad packed with tons of fresh veg like snap peas, water chestnuts, cabbage, bell peppers, and few others all tossed in a nutty, mildly spicy and super flavorful chili garlic sesame dressing.

Your noodle choice makes a big impact here, so I’ve included links to my favorite ramen as well as a gluten-free alternative.

Macros along with low-calorie & high-protein versions are at the bottom of this post.

I hope you enjoy!

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Chili Garlic Sesame Ramen Noodle Salad
Servings: 4 LARGE dinner portions, 8 small side portions
Store in an airtight container and use within for 5-7 days.

Ingredients
2 5 oz packages ramen noodles, cooked to package instructions (I use this brand at home or you can use this brand for a gluten-free alternative ), (2 140g packages)
1/4 small red cabbage, sliced thinly (200g)
1-2 carrots depending on size, sliced thinly (175g)
1 red bell pepper, sliced thinly (150g)
1 8 oz can water chestnuts (225g)
1/2 lb snap peas, blanched and sliced thinly (225g)
Sesame Chili-Garlic Dressing, to taste
Chili flakes, sesame seeds, cilantro, and additional salt/rice wine vinegar to taste (optional)

Instructions:

Combine noodles, red cabbage, carrots, water chestnuts, and snap peas in a large bowl.

Add dressing in small increments while stirring until dressed to your liking.

Top with mild chili flakes (I use these), sesame seeds, and additional salt and rice wine vinegar to taste if needed.

Sesame Chili-Garlic Dressing