If you are in search of new and inspired lunch ideas, look no further! Today’s recipe for ramen salad is a delightful Asian twist on pasta salad. Chilled ramen noodles, tender pan-seared shrimp, and bright, fresh vegetables are combined and tossed in a mouthwatering miso dressing.
Shrimp ramen salad with miso dressing is hearty enough to fill you up without weighing you down. This makes it perfect for lunches and a crowd-pleasing addition to any potluck. Tender noodles, crunchy veggies, and succulent shrimp make this side dish balanced and filling. This Japanese-inspired twist on pasta salad is a recipe I come back to time and time again for both its simplicity and sensational flavor profile.
I’m always in search of satisfying lunch recipes that deliver major flavor with minimal hassle. I have a rotating list of favorites including classics such as my Mediterranean Barley Salad, Kisir (Turkish Bulgur Salad), and Greek Lentil Salad. These recipes, just like today’s ramen salad recipe, are quick and easy to make. They are perfect to make ahead of time in larger batches, making it a breeze to enjoy them throughout the week.
INGREDIENT NOTES AND SUBSTITUTIONS
- Noodles – I prefer to use fresh noodles such as ramen or Shanghai. You could also use 2 packages (4 ounces each) of dried ramen, reserving the flavor packets for other uses.
- Oil & Butter – Use vegetable oil and butter to saute the shrimp, plus sesame oil in the dressing.
- Shrimp – Tender, succulent seafood morsels with a slightly sweet, slightly umami flavor.
- Salt – Kosher salt is my top choice but other varieties of salt will work too.
- Red Pepper Flakes – These little flakes add a punch of sweet, smoky, pungent spiciness. Note that the level of heat can range from batch to batch.
- Miso – This paste of fermented soybeans adds a huge dose of savory umami flavor with salty-sweet, toasty, and nutty notes. Look for this in the international foods aisle.
- Ginger & Garlic – Adds a potent, spicy-sweet and earthy flavor.
- Vinegar – Look for rice wine vinegar for its mild, tangy, and versatile flavor. Other mild varieties such as white wine or apple cider vinegar will also work.
- Soy Sauce – Get a serious punch of salty, savory, and umami flavors.
- Sugar – Adds a touch of sweetness to balance all of the other flavors.
- Vegetables – Spinach, carrots, onions, and peppers add fresh flavors, crunch, and colors to the mix.
- Herbs – Freshly chopped mint and cilantro add vibrancy and brightness to the dish.
- Toppings – Sesame seeds and sliced almonds add nuttiness and crunch, while freshly squeezed lime adds a delightful pop of acidity.
HOW TO MAKE SHRIMP RAMEN SALAD
- Cook the Noodles. Put 8 cups of water and a tablespoon of kosher salt into a large stock pot and bring it to a boil. Prepare the noodles according to the instructions on the package. Drain well, rinse, and toss with a tablespoon of oil before placing in the refrigerator to chill.
- Prepare the Shrimp. Ensure that the tails and shells have been removed from the shrimp. Rinse, pat dry, and sprinkle with a pinch of kosher salt and red pepper flakes.
- Saute the Shrimp. Melt the butter and vegetable oil in a saute pan placed over medium heat. Quickly pan sear the shrimp, making sure they are pink and cooked through. Remove from heat and set aside.
- Make the Dressing. Combine all ingredients for the dressing in a small bowl. Mix well and set aside.
- Assemble the Salad. In a large bowl, combine the chopped spinach, carrot, bell pepper, white part of the onions, cold noodles, cooled shrimp, and chopped herbs. Pour the entire bowl of miso dressing over the mixture and toss well to coat thoroughly and evenly.
- Serve and Enjoy. Top with chopped green onions, sesame seeds, and almonds. Serve with lime wedges on the side for squeezing on top. Enjoy!
How Do I Serve Ramen Salad?
This cold salad is a great option for on-the-go lunches, as an appetizer or potluck dish. I like to have it with a bowl of my Tom Kha Gai Soup for lunch.
What is Miso Dressing Made Of?
This savory, sweet, and tangy dressing is made by combining miso paste with rice vinegar, soy sauce, sesame oil, and sugar with an added punch of ginger, garlic, and red pepper. You get a dressing that is deeply umami with tones of spicy, sweet, salty, and sour.
How Do I Store Leftover Shrimp Ramen Salad?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Shrimp Ramen Salad w/ Miso Dressing
- 3 cups spinach leaves
- 1 carrot large peeled and julienned (short thin strips)
- 1/2 red bell pepper sliced julienned short thin strips
- 4 green onions white and green parts chopped, separated
- 1/4 cup mint leaves lightly packed
- 1/4 cup cilantro leaves lightly packed
- In a stock pot bring 8 cups of water to a boil with a tablespoon of kosher salt.
- Cook the noodles per package directions. Drain and rinse. Place in a bowl and toss with tablespoon of oil. Cover and refrigerate to cool.
- Remove the shell and tail from the shrimp. Rinse and pat dry.
- Season with pinch of kosher salt and red pepper flakes. In a sauté pan over medium heat melt the butter and quickly pan sear the shrimp until pink and cooked through. Set aside.
- In a bowl mix together the dressing ingredients and set aside.
- Assemble the salad in a large bowl. Add the cleaned, chopped spinach, cold noodles, cooled shrimp, carrot, bell pepper, white parts of the green onion, and herbs. Pour the dressing over and toss to coat.
- Serve with chopped green onions, almonds and sesame seeds on top and cut limes on the side to squeeze on top.
- Either use 8 ounces of fresh noodles like ramen or Shanghai or your favorite OR two 4 ounce packages of dried ramen noodles. Save flavor packet for other use.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.