Asian Noodle Salad with Rice Ramen, Edamame & Tofu

Asian Noodle Salad with Rice Ramen, Edamame & Tofu is a fresh, vibrant dish packed with flavor and texture. Chewy rice ramen, crispy tofu, and crunchy veggies come together with a tangy sesame-soy dressing for a salad that’s as satisfying as it is healthy. Perfect for lunch, dinner, or meal prep!

Ingredients

• 2 blocks (about 7 oz) firm tofu, pressed and cubed
• 2 packs (about 6 oz) rice ramen noodles
• 1 cup shelled edamame (thawed if frozen)
• 1 large cucumber, thinly sliced
• 1 large carrot, julienned or shredded
• 1 red bell pepper, thinly sliced
• 2 scallions, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts or cashews, roughly chopped (optional)
• 2 tbsp toasted sesame seeds
• 2 tbsp neutral oil (for sautéing tofu)

For the Dressing

• 3 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp maple syrup or honey
• 1 tbsp lime juice
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp sriracha or chili garlic sauce (optional, for heat)

Instructions

1. Prepare the Tofu:
   Press tofu for at least 15 minutes to remove excess moisture. Cut into 1/2-inch cubes.
   Heat neutral oil in a nonstick skillet over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crisp on all sides (about 8–10 minutes). Set aside.
2. Cook the Noodles:
   Bring a large pot of water to a boil. Add rice ramen noodles and cook according to package instructions (usually 3–4 minutes). Drain and rinse under cold water to stop cooking. Set aside.
3. Prepare the Vegetables:
   While noodles cook, slice cucumber, carrot, bell pepper, and scallions. Chop cilantro and nuts if using.
4. Make the Dressing:
   In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, lime juice, garlic, ginger, and sriracha (if using).
5. Assemble the Salad:
   In a large bowl, combine cooked noodles, edamame, cucumber, carrot, bell pepper, scallions, and tofu. Pour dressing over the top and toss well to coat.
6. Finish and Serve:
   Top with chopped cilantro, nuts, and sesame seeds. Serve immediately, or chill for 30 minutes for a cold salad.

Tips

• For extra flavor, marinate the tofu in a bit of soy sauce and sesame oil before cooking.
• Add shredded red cabbage or snap peas for more crunch and color.
• This salad keeps well in the fridge for up to 2 days—just toss again before serving.

FAQ

Can I use other noodles?
Yes! Soba or regular ramen noodles work well too.

Is this recipe gluten-free?
Use tamari instead of soy sauce and check that your rice ramen is gluten-free.

Can I make it ahead?
Absolutely. Store the dressing separately and toss just before serving for best texture.

Looking for rice ramen? Find it on Amazon.

Love this salad? Try my other Asian-inspired recipes!