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This ramen noodle salad with lamb’s lettuce is the kind of simple yet vibrant dish that makes you fall in love with quick, fresh cooking all over again. Ready in just 20 minutes, it’s bursting with colour and flavour. Think tender ramen noodles tossed with crisp red pepper, tender winter greens, fresh cilantro, and a sprinkle of nutty toasted sesame seeds. The real star here is the sesame-ginger dressing; it’s fresh, tangy, and perfectly balanced with a hint of rice vinegar and soy sauce.

Light, nourishing, and endlessly satisfying, this salad strikes that perfect balance between comfort and freshness. It’s ideal for a relaxed weeknight dinner or as a make-ahead meal — just keep the dressing separate and toss it through when you’re ready to eat. I love adding a few baby corns for extra texture and flavour, and to make it a touch more filling. You could say it’s delicious take on a classic Yum Yum instant noodle salad but with mâche salad and a fresh, homemade Asian dressing.

Ingredients for Asian Noodle Salad with Tender Greens

Ingredients for Asian Noodle Salad with Tender Greens

The magic of this Ramen noodle salad is all in the dressing — a little trip to Japan in a bowl.

  • Ramen noodles – The same noodles used in ramen soup. You can also use Asian instant Mie noodles if that’s what you have.
  • Lamb’s lettuce (mâche) – A tender winter salad, in season from October to March. Baby spinach works well too.
  • Red pepper – Adds crunch and natural sweetness.
  • Green onions – Bring a mild sharpness and fresh bite that ties all the flavours together.
  • Sesame seeds – Toasted in a dry pan for a rich, nutty aroma.
  • Cilantro – Fresh herbs for a bright, aromatic lift.
  • Dressing ingredients – Extra virgin olive oil, toasted sesame oil, unseasoned rice vinegar, soy sauce, brown sugar (like unrefined Mascobado or coconut sugar), grated ginger, and spring onions.

Tip: If you prefer a slightly tangier flavour, add a touch more rice vinegar. For a gluten-free version, swap ramen for buckwheat soba noodles.

How to Make Asian Noodle Salad with Mâche

How to Make Ramen Noodle Salad with Mâche

This salad couldn’t be simpler! It’s fresh, flavour-packed, and ready in minutes.

Step 1) Cook the noodles

Boil the ramen until just tender (al dente), then rinse under cold water to cool.

Step 2) Mix the dressing

Whisk together the oils, rice vinegar, soy sauce, sugar, and ginger. Season to taste.

Step 3) Toss and serve

Combine the mâche, red pepper, cilantro, green onions, sesame seeds, and noodles. Add the dressing, toss gently, and serve.

Ramen Noodle Salad with Mâche

Five Reasons You’ll Love This Ramen Noodle Salad

  • Healthy and nourishing – Packed with veggies, fresh herbs, and satisfying noodles.
  • Quick and easy – Ready in 20 minutes, perfect for busy weeknights.
  • Unexpectedly good – Lamb’s lettuce meets ramen for a flavour combo you’ll want again and again.
  • A flavour explosion – Toasted sesame, soy, rice vinegar, and fresh ginger in every bite.
  • Entertaining-friendly – Guaranteed to impress your friends.

If you love this kind of fresh, Asian-inspired cooking, you might also enjoy these:

Ramen Noodle Salad with Mâche
5 from 1 vote
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Ramen Noodle Salad with Tender Greens

This simple and delicious Asian Ramen noodle salad is topped with toasted sesame seeds, cilantro, red pepper and green onions. I sometimes even throw in some baby corn for extra flavour, colour and crunch.

I’d love your feedback – just click on the stars to rate this recipe! ⭐

Course Salad
Category Asian
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Calories 287 kcal
Autor Elle

Ingredients

For the salad:

  • 200 g ramen noodles (or instant noodles, broken)
  • 4 cups lamb's lettuce (100 g, or baby spinach leaves)
  • 1 bunch green onions, chopped
  • 2 red sweet pointed peppers, sliced
  • 3 tablespoons fresh cilantro, chopped (or more)
  • 1 tablespoon sesame seeds, toasted

For the dressing:

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons toasted sesame oil
  • 1-2 tablespoons soft brown sugar (I recommend organic raw cane sugar Mascobado)
  • 2 tablespoons unseasoned rice vinegar (Japanese)
  • 2 tablespoons soy sauce
  • 1 teaspoon freshly peeled and grated ginger

Method

  1. Place the Ramen noodles in a saucepan of boiling water. Boil the noodles until according to package instructions, until al dente (about 3 minutes); drain and cool.

  2. In small pan over medium heat, toast the sesame seeds until golden brown. Set aside to cool.
  3. Whisk oil, sugar, ginger, vinegar, soy sauce and ginger in small bowl to blend. Season dressing with salt and pepper.
  4. In a large bowl, add the salad greens, cilantro, red pepper, green onions, noodles and sesame seeds and toss with enough dressing to coat.
  5. Serve immediately.

Notes

  • If using instant noodles with a flavour sachet, do not add it to the water when cooking the noodles, keep it for another use. And parboil the noodles until al dente. 

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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5 from 1 vote (1 rating without comment)

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