published Dec 12, 2022, updated May 31, 2023 Shrimp ramen salad with miso dressing is hearty enough to fill you up without weighing you down. This makes it perfect for lunches and a crowd-pleasing addition to any potluck. Tender noodles, crunchy veggies, and succulent shrimp make this side dish balanced and filling. This Japanese-inspired twist on pasta salad is a recipe I come back to time and time again for both its simplicity and sensational flavor profile. I’m always in search of satisfying lunch recipes that deliver major flavor with minimal hassle. I have a rotating list of favorites including classics such as my Mediterranean Barley Salad, Kisir (Turkish Bulgur Salad), and Greek Lentil Salad. These recipes, just like today’s ramen salad recipe, are quick and easy to make. They are perfect to make ahead of time in larger batches, making it a breeze to enjoy them throughout the week. If you are looking for more salads featuring shrimp, check out my Sunomono Salad (Shrimp Cucumber Salad), Pineapple Shrimp Barley Salad, and Mediterranean Couscous Salad with Shrimp.
INGREDIENT NOTES AND SUBSTITUTIONS
Noodles – I prefer to use fresh noodles such as ramen or Shanghai. You could also use 2 packages (4 ounces each) of dried ramen, reserving the flavor packets for other uses. Oil & Butter – Use vegetable oil and butter to saute the shrimp, plus sesame oil in the dressing. Shrimp – Tender, succulent seafood morsels with a slightly sweet, slightly umami flavor. Salt – Kosher salt is my top choice but other varieties of salt will work too. Red Pepper Flakes – These little flakes add a punch of sweet, smoky, pungent spiciness. Note that the level of heat can range from batch to batch. Miso – This paste of fermented soybeans adds a huge dose of savory umami flavor with salty-sweet, toasty, and nutty notes. Look for this in the international foods aisle. Ginger & Garlic – Adds a potent, spicy-sweet and earthy flavor. Vinegar – Look for rice wine vinegar for its mild, tangy, and versatile flavor. Other mild varieties such as white wine or apple cider vinegar will also work. Soy Sauce – Get a serious punch of salty, savory, and umami flavors. Sugar – Adds a touch of sweetness to balance all of the other flavors.Vegetables – Spinach, carrots, onions, and peppers add fresh flavors, crunch, and colors to the mix.Herbs – Freshly chopped mint and cilantro add vibrancy and brightness to the dish. Toppings – Sesame seeds and sliced almonds add nuttiness and crunch, while freshly squeezed lime adds a delightful pop of acidity.
HOW TO MAKE SHRIMP RAMEN SALAD
How Do I Serve Ramen Salad?
This cold salad is a great option for on-the-go lunches, as an appetizer or potluck dish. I like to have it with a bowl of my Tom Kha Gai Soup for lunch. As an appetizer, I recommend pairing with recipes like this Bok Choy Stir Fry, Vegetable Jalfrezi Stir Fry, or Pepper Steak with Onion and Tomatoes.
What is Miso Dressing Made Of?
This savory, sweet, and tangy dressing is made by combining miso paste with rice vinegar, soy sauce, sesame oil, and sugar with an added punch of ginger, garlic, and red pepper. You get a dressing that is deeply umami with tones of spicy, sweet, salty, and sour.
How Do I Store Leftover Shrimp Ramen Salad?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
