Gluten-Free Ramen Noodle Salad

The perfect veggie-filled recipe full of flavour and crunch will make this Gluten-Free Ramen Noodle Salad your new favorite. Using gluten-free ramen noodles and a cilantro-lime dressing, this salad will become a meal staple.

“Are you gluten-free?” It’s a question I get asked almost daily. I just wish the answer could be delivered as easily as the question.

My response is usually a jumbled mix of words that leaves the person more confused and wishing they hadn’t asked. Because the truth is, I’m not really, but sometimes I choose to be.

There, I said it.

For many many years I was strictly gluten-free. In fact, for the first few years of The Healthy Maven I stuck to a pretty strict gluten-free diet. At the same time, I never self-described myself as being gluten-free. Through years of experimentation I was able to determine that gluten is a stressor for my digestive system but I am by no means Celiac.

I am acutely aware of how my body reacts to certain foods and gluten is one that definitely leads to gas and bloating, BUT I am also a believer that life ought to be lived to the fullest so unless you have a life-threatening allergy, the occasional stomach ache just might be worth it. That’s why I’ve never labelled myself or the blog under any kind of category.

That being said, I understand and respect that fact that people make different choices than me or have different situations from me. It’s still important for me to be able to support you guys wherever you are at. Plus…ain’t no positive benefit to conventional ramen noodles (just sayin…)

Are Ramen Noodles Gluten-Free?

Nope! Not typically. Conventional noodles like you find in Maruchan Cup of Soup are most definitely not gluten-free. But fortunately, there are newer brands out there offering gluten-free ramen noodles that taste just as good and are healthier than conventional. Lotus Brown Rice and Millet Ramen is my absolute favorite. It’s a whole-grain and gluten-free alternative to god-only-knows what’s in Maruchan ramen.

You can buy the individual packs that come with seasoning so you can make traditional ramen or they are a great addition to soups in the winter. I’ve also been loving adding them to veggies to make this gluten-free ramen noodle salad.

Do you have to be gluten-free to eat this ramen noodle salad? No way. The only prerequisite is that you listen to your body and make the choices that feel right for you right now.

How to Make Ramen Noodle Salad

The key to making this ramen noodle salad is to make sure you toast your noodles. This piece is critical!

• Start by crushing up your ramen noodles. You can use a mallet or get aggressive with your hands!
• Set your oven to 350 degrees F. and spread your ramen noodles + almonds onto a baking sheet
• Bake for 10 minutes but check around 8 mins to ensure they haven’t burned
• Toss your ramen noodles (and almonds) onto the salad and top with the Cilantro Lime Dressing and let sit 30 minutes before eating.

Trust me, this gluten-free ramen noodle salad recipe will quickly become a house staple!

Gluten-Free Ramen Noodle Salad

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The perfect veggie-filled recipe full of flavour and crunch will make this Gluten-Free Ramen Noodle Salad your new favorite. Using gluten-free ramen noodles and a cilantro-lime dressing, this salad will become a meal staple.

• Author: Davida Lederle
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6-8 servings 1x

Ingredients

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• 4 cups coleslaw mix
• 1 bell pepper, thinly sliced
• 1 cup shelled edamame, cooked
• 1 large avocado, cut into small cubes
• 1 large mango, cut into small cubes
• 2 packages of gluten-free ramen noodles* (discard seasoning)
• 1/2 cup sliced almonds
• 6 green onions (whites and light-green only), thinly sliced

Cilantro Lime Dressing:

• 1/3 cup olive or avocado oil
• 2 tbsp rice vinegar
• 2 limes, juiced
• 1 tsp sesame oil
• 1 tbsp honey or maple syrup if vegan
• 2 tsp freshly grated ginger
• 1/4 cup cilantro, finely chopped

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Instructions

1. Preheat oven to 350 degrees F.
2. Using a mallet, crush up ramen noodles into small pieces.
3. Spread out ramen and almonds on a baking sheet and bake for 10 mins or until golden brown.
4. In a large bowl combine coleslaw mix, bell pepper, edamame, avocado, mango, ramen and almonds.
5. In a separate bowl combine all dressing ingredients.
6. Top salad with desired dressing and let sit for 30 mins before serving.
7. Store leftovers in fridge for up to 3 days.

*I love the lotus brown rice and millet ramen noodles

Like this recipe? Here are a few others you might enjoy:

Thai Zucchini Noodle Salad
Simple Kale Tahini Salad
Orange Radicchio Salad
Shredded Brussels Sprout Salad