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This refreshing Asian noodle salad is a far cry from the typical ramen salad made with crumbled, uncooked noodles and seasoning packets. Instead, it features fully cooked and chilled ramen noodles tossed with vibrant and crispy fresh vegetables, golden pan-fried tofu, and a homemade peanut dressing that’s rich, tangy, and full of flavor. The dressing gets its depth from fresh ginger, garlic, lime juice, and rice vinegar – no bottled shortcuts here.
Crispy tofu adds a hearty, plant-based protein that makes this salad satisfying enough for lunch or dinner, and it holds up beautifully for meal prep or potlucks. Whether you’re packing it for work or serving it as a light weeknight meal, this ramen noodle salad offers the perfect balance of creamy, crunchy, and colorful in every bite.
Key Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
RAMEN NOODLES: Choose plain ramen noodles without seasoning packets. Cook them just until tender, then rinse with cold water to stop the cooking and keep them from sticking. This gives you the perfect base for a cold noodle salad.
EXTRA-FIRM TOFU: Extra-firm (or firm) tofu holds its shape well and crisps up beautifully when pan-seared. Don’t skip or rush the pressing step. Removing excess moisture is key to getting that golden, crispy texture. For best results, press for at least 30 minutes before cooking.
PEANUT BUTTER: Natural creamy peanut butter with just peanuts and salt (no added sugar or oils) delivers the best flavor and consistency for the dressing. Stir well before using to incorporate any separated oil.
FRESH GINGER: Fresh ginger adds bright, peppery depth to the peanut dressing. If you’re short on time, ginger paste from a tube is a convenient alternative, but fresh will give the boldest flavor.
SHREDDED CARROTS AND CABBAGE: Pre-shredded carrots and cabbage (or undressed coleslaw mix) are convenient time-savers that work perfectly in this salad. Just be sure there are no added dressings or seasonings in the mix.
Prep Overview
How to Make Asian Noodle Salad with Peanut Dressing
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Start by pressing the tofu to remove excess moisture. This step is key for getting it crispy in the pan. Once pressed, cut it into cubes and sear in a hot skillet until golden and crisp on multiple sides. A quick toss with soy sauce and sesame seeds adds extra flavor.
While the tofu cooks, blend the peanut dressing until smooth. It’s a bold mix of peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, ginger, and garlic. Add a splash of water to reach your desired consistency.
To assemble your Asian noodle salad, combine the cooked ramen noodles, crispy tofu, and fresh veggies in a large bowl. Pour the dressing over and toss gently to coat everything evenly. Just before serving, top with scallions and chopped peanuts for extra crunch.
Love Asian Noodles? Try These Next
If you’re looking for more ways to enjoy flavorful Asian noodles, we’ve got a few delicious ideas to try next. Our One-Pan Pork and Ramen Noodles is a quick and satisfying skillet dinner made with pork tenderloin and ramen in a savory stir-fry sauce. For something bold and aromatic, the Five-Spice Beef Noodle Stir-Fry features tender beef, crisp veggies, and warm Chinese spices. Prefer a meatless option? Sesame Noodles with Edamame is light, easy, and full of plant-based protein. And for a spring-inspired twist, Sesame Noodles with Chicken and Asparagus pairs juicy chicken with crisp asparagus in a sesame-soy sauce you’ll want to put on everything.
Asian Noodle Salad with Peanut Dressing
Ingredients
Salad
- 12 ounces ramen noodles, cooked, rinsed and drained
- 14 ounces extra-firm tofu
- 2 tablespoons vegetable oil
- 1 teaspoon sesame seeds
- 2 cups shredded carrots
- 2 cups shredded green cabbage
- 2 bell peppers, thinly sliced
- 1 cucumber, seeded and thinly sliced
- 3 scallions, thinly sliced
- 1/4 cup roasted peanuts, chopped
Peanut Dressing
- 1/2 cup peanut butter
- 1/4 cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons lime juice
- 1-1/2 tablespoons honey
- 1-1/2 tablespoons toasted sesame oil
- 1-1/2 tablespoons fresh ginger, grated
- 1 large garlic clove, grated
- 4 to 5 tablespoons water
Instructions
- Wrap the drained tofu in a dry paper towel and place a heavy skillet or other weight on top to press out excess moisture. Let it press for about 30 minutes, then pat dry and cut into 3/4-inch cubes.
- Heat the vegetable oil in a cast iron skillet over medium-high heat. Add the tofu cubes in a single layer and cook until golden on one side, about 3 to 4 minutes. Flip and continue cooking for another 2 to 3 minutes per side, until golden and crisp on multiple sides. Remove from the heat, toss with a splash of soy sauce and the sesame seeds, and set aside.
- In a food processor or blender, combine the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, ginger, and garlic. Blend until smooth. Add 4 to 5 tablespoons of water, a little at a time, and blend again until the dressing reaches your desired consistency.
- In a large mixing bowl, combine the noodles, tofu, and all the prepared vegetables. Pour the dressing over the top and toss gently until everything is evenly coated.
- Just before serving, sprinkle with the sliced scallions and chopped peanuts for added crunch and flavor.
Notes
Make-Ahead Tips
This ramen noodle salad is an ideal make-ahead dish, whether you’re prepping lunches for the week or getting a head start on a potluck or picnic. You can prepare all the components in advance and assemble them just before serving, or toss everything together ahead of time. Either way, the flavors only get better as they sit.Storage Tips
If you plan to store it fully dressed, keep in mind that the noodles and vegetables will soften slightly over time. It’s still delicious for up to 3 days, but for the best texture, we recommend storing the peanut dressing separately and tossing just before eating. The tofu can also be cooked a day or two in advance and stored in the fridge; reheat it briefly in a skillet or enjoy it cold. Pack leftovers in an airtight container and refrigerate for up to 3 days. Give it a quick stir before serving, and add a fresh sprinkle of scallions and peanuts for a little extra crunch.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
