I have a thing for big, crunchy, flavor-packed salads and this Crispy Ramen Cucumber Edamame Salad hits all the right notes! It’s refreshing, full of texture, and perfect for meal prep. Instead of using crispy rice this time, I added oven-baked ramen for that irresistible crunch. The cucumbers keep it cool, the edamame adds plant-based protein, and the zippy dressing ties it all together. This one makes a big batch and stays crunchy for days, which is exactly why I love it so much.
Method
Make the Crispy Ramen
Start by preheating your oven to 350°F. While the oven heats, take the two packets of instant ramen and discard the seasoning. Use your hands or a rolling pin to break the noodles into small, bite-sized pieces. They don’t have to be perfect just make sure they’re small enough to add a good crunch to the salad. Spread the broken noodles evenly across a baking sheet. Drizzle the sesame oil over the top and toss the pieces gently so they’re lightly coated. Spread them out again in a single layer so they toast evenly. Bake in the oven for about 10 minutes, or until the ramen turns a lovely golden brown. Watch closely during the last couple of minutes they can go from perfect to burnt quickly. Once they’re done, remove them from the oven and let them cool completely. Cooling helps them stay crispy when added to the salad.
Prep the Salad
While the ramen is baking, start working on the rest of the salad. Wash and chop your Persian cucumbers into bite-sized chunks and add them to a large mixing bowl. Slice the green onions thinly and chop the cilantro or parsley, whichever you’re using. Add both to the bowl with the cucumbers. Next, add in your edamame. If you’re using frozen edamame like I did, make sure it’s fully thawed before tossing it in. Once your crispy ramen has cooled, add it to the bowl with the veggies. This mix already looks colorful and fresh and we haven’t even added the dressing yet!
Make the Dressing
To bring it all together, you’ll need a bold, tangy dressing. If you have a small blender, that works great here, but you can also make it by hand. Add the olive oil, rice vinegar, low-sodium soy sauce (or coconut aminos), sesame oil, maple syrup, garlic cloves, ground ginger, and kosher salt to your blender or mixing bowl. If you’re whisking by hand, mash the garlic first so it blends in better. Blend or whisk until the dressing is smooth and well mixed. Give it a little taste it should be savory, slightly sweet, and full of zing from the garlic and vinegar.
Toss and Serve
Now it’s time to bring everything together. Pour the dressing over the salad ingredients in the bowl. Use large salad tongs or two big spoons to toss everything thoroughly, making sure all the veggies and ramen get coated in that flavorful dressing. You can serve the salad right away while the ramen is super crisp. Or, store it in an airtight container in the fridge this salad holds up well for up to four days, and the flavors get even better as they sit!
Necessary Tools
- Baking sheet
- Large mixing bowl
- Cutting board and knife
- Measuring cups and spoons
- Blender or whisking bowl
- Small blender (optional for dressing)
Crispy Ramen Cucumber Edamame Salad
Cuisine: AmericanDifficulty: Easy4
servings15
minutes10
minutes25
minutesIngredients
For the Crispy Ramen:
2 packets of instant ramen (seasoning packets discarded)
1 tablespoon sesame oil
For the Salad:
6–8 Persian cucumbers, chopped
1 cup shelled edamame (I used frozen, then thawed)
1/2 cup chopped cilantro or parsley
1 bunch green onions, thinly sliced
For the Dressing:
1/4 cup olive oil
1/4 cup rice wine vinegar
3 tablespoons low-sodium soy sauce or coconut aminos
2 tablespoons sesame oil
2 tablespoons maple syrup
3 garlic cloves
1 teaspoon ground ginger
1/2 teaspoon kosher salt
Directions
- Make the Crispy Ramen:
Start by preheating your oven to 350°F. While the oven heats, break the ramen into small, bite-sized pieces (just use your hands or a rolling pin it’s fun!). Place the broken noodles on a baking sheet and drizzle them with sesame oil. Toss lightly to coat and spread them out in an even layer. Bake for about 10 minutes, or until the ramen turns golden brown and crisp. Let it cool completely before adding it to the salad it will stay crunchy for days! - Prep the Salad:
While the ramen is in the oven, wash and chop your cucumbers into bite-sized pieces. Add them to a large mixing bowl. Then slice the green onions and chop the cilantro (or parsley) and toss them in. Add in the thawed edamame. Once the crispy ramen has cooled, add it to the bowl with the rest of the veggies. - Make the Dressing:
You can use a small blender to make the dressing super smooth, or just mash the garlic and whisk everything together in a bowl. Add the olive oil, rice vinegar, soy sauce, sesame oil, maple syrup, mashed garlic, ginger, and salt. Blend or whisk until everything is fully mixed and tastes bold and tangy. - Toss and Serve:
Pour the dressing over the salad and give it a big toss until everything is coated and glossy. Serve right away, or store it in an airtight container in the fridge for up to four days. It tastes even better the next day!
Notes
- Don’t burn the ramen! It cooks fast, so keep an eye on it during the last few minutes.
- Make sure the ramen cools completely before adding it to the salad so it stays crispy.
- If blending the dressing, mash the garlic a bit first to help it break down better.
- If you plan to store leftovers, keep the dressing separate until serving for max crunch.
Serving Suggestions
This salad is a great side dish or can stand on its own for lunch! Try it with:
- Grilled chicken, tofu, or shrimp on top
- A handful of cashews or peanuts for extra crunch
- A splash of lime juice for more zing
- Over a bed of greens or shredded cabbage
Fun Fact
Instant ramen noodles were first invented in Japan in 1958 and they were once voted the greatest Japanese invention of the 20th century! Who knew they’d one day be used in fresh, crunchy salads like this?
Conclusion
This Crispy Ramen Cucumber Edamame Salad is fresh, easy, and just plain fun to eat. It’s got crunch, it’s got flavor, and it’s packed with goodness. Whether you’re meal prepping for the week or making it for a backyard lunch, this recipe will not disappoint. I can’t wait for you to try it and I bet you’ll be hooked on crispy ramen too!
