CUCUMBER RAMEN SALAD (CRUNCHY, SPICY, AND COMPLETELY ADDICTIVE)
I discovered this salad by accident and it completely changed how I think about ramen noodles. The combination of cool, crisp cucumber with toasted ramen shards and a spicy, garlicky dressing is so addictive that I find myself making it multiple times a week. It is the kind of recipe that tastes restaurant-quality but comes together in minutes using pantry staples you likely already have on hand.
Equipment
- Mixing Bowl
- Small skillet
- Whisk
- Cutting board
Ingredients
For the Salad
- 3 medium English cucumbers or 4 regular cucumbers halved lengthwise and sliced into ¼-inch half-moons
- 2 packages instant ramen noodles discard seasoning packet
- 2 tablespoons sesame seeds toasted
- 2 green onions sliced thin white and light green parts
For the Dressing
- 3 tablespoons chili crisp oil such as Lao Gan Ma or similar
- 2 tablespoons sesame oil toasted
- 2 tablespoons rice vinegar unseasoned
- 2 tablespoons soy sauce low sodium preferred
- 3 cloves garlic minced very fine
- 1 teaspoon sugar
- ¼ teaspoon salt adjust to taste
Instructions
- Prepare the dressing by whisking together chili crisp oil, sesame oil, rice vinegar, soy sauce, minced garlic, sugar, and salt in a small bowl. Adjust seasoning to your preference - you want a balance of spicy, tangy, and savory. Set aside while you prepare the other components.
- Toast the sesame seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently until fragrant and lightly golden. Transfer to a small bowl and set aside.
- In the same skillet, break the ramen noodles into bite-sized pieces directly into the pan. Toast over medium-high heat for 5 to 7 minutes, stirring constantly until the noodles are golden brown and crispy. Do not let them burn - they should smell toasty and nutty. Transfer to a plate to cool slightly.
- Place the sliced cucumbers in a large bowl. Pour the prepared dressing over the cucumbers and toss gently to combine. The cucumbers will release some liquid - this is normal and desired as it creates a light sauce for the salad.
- Just before serving, add the cooled toasted ramen noodles to the cucumber mixture and toss gently to combine. Top with toasted sesame seeds and sliced green onions. Serve immediately while the ramen is still crispy and the cucumber is still cool and crunchy.
Notes
For best results, toast the dry ramen noodles in a skillet until golden and fragrant - this creates the signature crispy texture that makes the salad addictive. Storage: Keep the toasted ramen separate from the dressed salad in an airtight container for up to 2 days. Combine just before serving to maintain crunch. Variation: Swap the cucumber for crisp green apple slices or a mix of cucumber and daikon radish for different textures and flavors.