Please think of the trees before you print this page. looks great on mobile devices too!

Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.

Cold Ramen Noodles with Veggies

Cold Ramen Noodles with Veggies

Cold Ramen Noodles with Veggies ingredients

Cold Ramen Noodle sauce

Cold Ramen Noodles with Veggies top down

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Gluten, Peanut, Soy


For the Cold Ramen

  • 4 cups baby spinach (washed and chopped)
  • 1 cup kimchi (thinly sliced add some juice as well)
  • 4 cups mung bean sprouts
  • 4 tbsps nori flakes (optional)
  • 16 oz ramen noodles
  • ¼ cup roasted peanuts (chopped)
  • 4 medium scallion (thinly sliced)

For the sauce

  • 4 cloves garlic
  • 1 inch ginger
  • 2 tbsps maple syrup
  • ¼ cup rice vinegar
  • ½ cup soy sauce
  • 2 tsps sriracha (optional)
  • 4 tsps toasted sesame oil


  1. Add the ingredients for the sauce into a bowl and use and immersion blender to blend everything until it's smooth.
  2. Boil water and cook the noodles according to the instructions on the package, rinse them with cold water and ice.
  3. Add noodles, veggies, seaweed and sauce.
  4. Sprinkle with scallion and peanuts, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

Get Weekly Meal Plans sends weekly meal plans straight to your inbox along with grocery lists and nutritional information.

Find Out More!