Light, flavorful, and colorful Malaysian Ramen Noodle Salad is always a hit.
Imagine al dente ramen noodles with shredded cabbage, and carrots, in a tangy, sweet, and mildly spicy dressing of Japanese ponzu, sesame oil, honey, and Thai sweet chili sauce. The only cooking you really have to do is cook the ramen noodles.
It’s a light and healthy salad when cooking is just not on the menu. Great for spring and summer.. or served at a picnic as the noodles will take on the flavors of the dressing at service.
Prep Time
Cook Time
Total Time
Servings 2 people
Ingredients for Malaysian ramen noodle salad
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2 packs Hakubaku ramen noodles
- 1 cup shredded cabbage
- 1/4 cup shredded purple cabbage
- 2- inch carrot, peeled and cut into matchstick strips
- Chopped scallions
- 1/4 teaspoon white and black sesame seeds
Dressing:
- 1 1/2 tablespoons Japanese ponzu
- 1 tablespoon Thai sweet chili sauce
- 1 tablespoon honey
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white and black sesame seeds
The goal here is to create a spicy/savory/sweet sauce. You can use soy sauce, chili sauce, and honey instead if you have it.
Instructions
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Bring water to a boil and cook the ramen for about 2 minutes or until al dente. Drained and set aside, let cool.
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Mix all the ingredients of the Dressing in a small bowl, and set aside.
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Transfer the ramen to a salad bowl and toss with the shredded cabbages, carrot, and the Dressing with a salad tong.
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Garnish with chopped scallions and sesame seeds. Serve cold.
