Peanut Butter Ramen Noodle Salad

Packed with protein and budget-friendly, this peanut butter ramen noodle salad combines classic ramen noodles with a delicious savory sesame peanut sauce. Loaded with crisp veggies, it's a nutritious meal prep favorite, perfect for packed lunches all week long.
post featured image
A large serving bowl with peanut butter ramen noodle salad and colorful veggies.
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my policy page.

In the whirlwind of busy schedules and hectic routines, finding a filling meal that strikes the perfect balance between convenience, flavor, and nutrition can feel like a culinary quest. Enter this Peanut Butter Ramen Noodle dish! A tantalizing fusion of comforting ramen noodles, vibrant vegetables, and a luxuriously creamy peanut sauce.

This recipe is not just a meal; it’s a celebration of simplicity and indulgence! And it offers a deliciously easy solution for those seeking a satisfying vegan lunch or dinner option. It’s plant-based, packed with plant protein, budget-friendly, and easy to make in just 15 minutes.

Whether you’re craving a wholesome meal to power you through a busy workday or seeking a vibrant dish to impress guests at your next gathering, this delicious spin on traditional ramen noodle soup is sure to become a household favorite. So, gather your ingredients! Sharpen your chopsticks. And prepare to embark on a culinary adventure that will leave you craving more with each delicious bite.

Containers of the peanut butter ramen recipe packed for lunch.

Meal Prep Peanut Ramen Noodles to Simplify Your Week

This recipe isn’t just a one-time wonder; it’s a meal prep marvel that allows you to conquer your week with ease. By cooking a big batch and portioning it into single-serving meal prep containers, you can enjoy delicious, nutritious meals on-the-go or at home with minimal effort.

Four glass meal prep containers packed with peanutty ramen noodles with veggies.

This ramen noodle dish can be enjoyed cold or room temperature, making it perfect for packed lunches! There’s no need to find a microwave to heat it up. You can pack it in lunchboxes for work or school, bring it on an airplane for a mid-flight vegan meal, or take it along on road trips. It’s a perfect option for busy days on the move.

Star Ingredients

This recipe is a crowd favorite because the base is made with pantry ingredients you likely already have. Plus, the fresh produce is customizable and can be adjusted to suit your taste preferences. It’s a great pasta dish to use up any vegetables that are about to expire.

Ingredient flatlay with cooked ramen noodles, green onions, red bell pepper, edamame, carrots, and cabbage.

Ramen Noodles

The foundation of this dish, ramen noodles bring a comforting texture and hearty base to the salad.

The soy sauce-flavor of Nissin Top Ramen is vegan, and you’ll need four packets for this recipe. You won’t use the flavor packet, so save that for soup broth another time.

nissan vegan top ramen noodles vegetarian soy sauce flavor

You can also use other varieties of vegan ramen noodles—or even spaghetti for a version like this cold peanut noodle salad or this peanut soba noodle salad. Just make sure to choose a noodle variety that will hold up for several days in the fridge.

Peanut Sauce

The star of the show, the peanut sauce lends a luxurious creaminess and irresistible nutty flavor to the salad. It’s made with peanut butter, soy sauce, rice vinegar, toasted sesame oil, and a blend of aromatic spices. This sauce transforms the humble ramen noodles into a gourmet delight. It’s only a slight variation on our favorite peanut dipping sauce!

Peanut sauce for the cold noodle salad in a small bowl, garnished with sliced green onion.

Colorful Vegetables

Vibrant and nutritious, the addition of purple cabbage, red bell pepper, carrots, edamame or snap peas, and green onions not only enhances the visual appeal of the salad but also provides a burst of freshness and crunch with every bite. Use what you have—you can swap in any crunchy veggies you have at home. The trick is to shop, slice, shred, or julienne the vegetables very finely so they blend nicely with the noodles.

Carrot and carrot shreds, surrounded by produce on a table.

Green Onions

Also known as scallions or spring onions, green onions are a versatile and flavorful addition to this peanut butter ramen noodle recipe. These slender, onion-like vegetables boast a mild onion flavor with a hint of freshness. If you don’t have green onions, chives or thinly sliced leeks can be used in their place. Or you can leave them out altogether.

Sliced green onion in a small bowl.

Optional Toppings

For an extra layer of texture and flavor, consider adding sesame seeds (white or black) and chopped roasted peanuts as optional toppings. These additions elevate the salad, adding a delightful crunch and a subtle nuttiness that perfectly complements the creamy peanut sauce.

Black sesame seeds in a bowl.

The Perfect Peanut Sauce

Peanut sauce is the star of the show! It infuses each bite of the salad with a luxurious creaminess and irresistible nutty flavor. This delectable sauce is made from a blend of simple yet flavorful ingredients, including:

  • Peanut Butter: Creamy and indulgent, peanut butter serves as the base of the sauce, providing a rich and nutty flavor profile.
  • Soy Sauce: Adding depth of flavor and a savory umami kick, soy sauce enhances the overall taste of the sauce.
  • Rice Vinegar: With its mild acidity, rice vinegar balances the richness of the peanut butter and adds a subtle tanginess to the sauce.
  • Toasted Sesame Oil: Infusing the sauce with a deep, toasty aroma, toasted sesame oil contributes a distinct nuttiness and depth of flavor.
  • Minced Garlic and Ginger Powder: Aromatic and flavorful, minced garlic and ginger powder add a hint of warmth and complexity to the sauce. For the garlic, you can use jarred garlic, fresh minced garlic, or even substitute 1 teaspoon of garlic powder. For the ginger, you can use ginger powder or substitute 2 teaspoons of fresh garlic that’s finely minced.
  • Red Pepper Flakes: Enjoy a subtle kick of heat? Red pepper flakes are added to the sauce, adding a delightful element of spice.
  • Maple Syrup (or Sugar): Providing a touch of sweetness to balance the savory and salty flavors! Pure maple syrup rounds out the sauce’s flavor profile perfectly. But if you don’t have maple syrup, you can use granulated sugar, agave nectar, vegan honey, or any sweetener of your choice.
World of Vegan honey alternatives art illustration featuring agave, maple, molasses, date syrup, and apple honey.

Simple Peanut Noodle Swaps

Nut-Free Variation: Have nut allergies or prefer a different flavor profile? You can substitute almond butter or sunflower seed butter for the peanut butter in the sauce.

Spice Level: Turn it up or down! Adjust the amount of red pepper flakes in the peanut sauce to control the spice level according to your preference. For a milder flavor, reduce the amount of red pepper flakes, or omit them entirely for a kid-friendly version.

Gluten-Free Option: Swap traditional ramen noodles for gluten-free ramen or rice noodles to accommodate gluten sensitivities or dietary preferences.

A package of gluten-free rice ramen made from Millet and Brown Rice from Lotus Foods.

Protein Boost: Add tofu, tempeh, or grilled chicken for an extra protein boost and a more substantial meal. We recommend super-firm or extra-firm types of tofu. The tofu can be finely diced and added in raw—there’s no need to cook it!

A wooden bowl with finely cubed tofu that can be added for a protein boost.
flower icon
Send This Recipe to My Inbox
Drop your email below to receive this recipe in your inbox. Plus, we’ll send you our favorite seasonal plant-based recipes weekly!
Please enable JavaScript in your browser to complete this form.

Peanut Butter Ramen Noodle Salad

5 from 4 votes
This peanut butter ramen noodle dish is a protein-rich and budget-friendly meal-prep staple. Made with classic ramen noodles and our favorite savory sesame peanut sauce, it brings together the comforting familiarity of ramen noodles with the creamy richness of peanut butter. Tossed with crisp vegetables, it's loaded with nutrition but holds up beautifully in the fridge for packed lunches all week long.
A large serving bowl with peanut butter ramen noodle salad and colorful veggies.
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings

Ingredients

Ramen Noodle Salad

  • 4 3-oz packages ramen noodles, the soy sauce flavor is vegan
  • ½ cup purple cabbage, finely shredded
  • 1 red bell pepper, thinly sliced
  • ½ cup carrots, finely shredded
  • ½ cup edamame, or snap peas
  • cup green onions, sliced
  • 2 tablespoons sesame seeds, white or black (optional)
  • cup roasted peanuts, chopped (optional)

Peanut Sauce

  • ½ cup peanut butter
  • ½ cup soy sauce
  • ¼ cup rice vinegar
  • ¼ cup toasted sesame oil
  • 2 teaspoons minced garlic
  • 1 teaspoon ginger powder
  • 2 tablespoons maple syrup, or granulated sugar
  • ½ teaspoon red pepper flakes
  • 1 tablespoon water, plus more if needed to achieve desired consistency

Instructions

  • In a large pot, boil water and cook ramen according to package directions. Drain, rinse in cold water, and pour into a large serving bowl.
  • Add the cabbage, bell pepper, carrots, edamame, green onions, and optional sesame seeds and peanuts.
  • In a separate medium-sized bowl, add the peanut butter, soy sauce, rice vinegar, toasted sesame oil, garlic, ginger powder, maple syrup (or sugar), red pepper flakes, and water, and whisk or stir vigorously until you have a completely uniform sauce. If you'd like a thinner sauce, add more water (just one tablespoon at a time).
  • Pour peanut butter sauce over the ramen noodle salad and mix until everything is evenly coated. Enjoy immediately or store in the refrigerator for up to 5 days.

Video

Nutrition

Calories: 337kcal | Carbohydrates: 18g | Protein: 11g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Sodium: 1236mg | Potassium: 431mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2591IU | Vitamin C: 32mg | Calcium: 82mg | Iron: 2mg
Course — Lunch, Lunch or Dinner
Cuisine — asian
Love this Recipe? Leave a Rating!And follow @Vegan on Instagram for more.
newsletter offer

Enter to Win Our Monthly Giveaway!

Enter for a chance to win over $1,000 of prizes—including a Lomi electric composter, a Zwilling chef’s knife, modular pantry storage cubes, and The Friendly Vegan Cookbook! You’ll also receive our free newsletter with plant-based recipes galore. Come back each month for a chance to win new prizes!

Thank you for subscribing!

Leave a Comment

Your email address will not be published. Required fields are marked *


The reCAPTCHA verification period has expired. Please reload the page.
Recipe Rating




4 comments
  1. Andrea White says:

    5 stars
    Love all the color!

  2. 5 stars
    This recipe is a go-to meal prep for me. The peanut sauce is SO good!

  3. 5 stars
    I cannot get enough of these peanut butter noodles! So rich, creamy and satisfying. They’re absolutely delish!

  4. 5 stars
    Delicious combination of perfectly balanced flavors… love this noodle salad that we enjoy frequently.

Stay Inspired!

Thank you for subscribing!