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Cold Ramen Noodles with Veggies

Cold Ramen Noodles with Veggies

We love quick and easy lunches any day of the week! But even more so on long days and we have to take lunch along with use. Well, these Cold Ramen Noodles are perfect for the occasion. With this recipe, you are also in for a light and super delicious meal. 

A while ago, I read an article that mentioned how having a nourishing but light lunch can be a life-changer. Throughout the years I've found this to be so true and beneficial for me. You want your body to have all the nutrients it needs to keep going and thinking straight. But you don't want to spend all your energy on digesting what's in your belly. 

These cold ramen noodles are perfect for your vegan lunch box for that exact reason. You get a load of nourishing and delicious food that your body can easily digest. So let me give you a quick run-through of everything that goes into this tasty veggie ramen. 

Cold Ramen Noodles with Veggies ingredients

We have two parts to this recipe, the cold ramen and the sauce. I added a good mix of flavours and textures in both and the result is amazing. All the ingredients are very easy to find and there might be things you can switch around to your personal preference. 

We need baby spinach, mung bean sprouts, and scallions, all cleaned and chopped. They'll load you up with antioxidants, fiber, iron, protein, and a handful of other vitamins and minerals. I also added nori to the mix, a nutrient-rich superfood; is high in iodine, iron, vitamin C, antioxidants, soluble and insoluble fiber, vitamin K, vitamin B-12. If you don't have nori or the taste is too intense, you can leave it out, but then you will be missing out on the B-12 and other important nutrients.

Cold ramen is found in a lot of different recipes. I think this type of noodles is just perfect for cold dishes. You can boil them and then rinse without them breaking or getting soggy or sticky. You can eat other noodles cold too but these are my personal favourite, I always have a pack or two stashed in my pantry. 

Cold Ramen Noodle sauce

I like adding little extra touches to basic meals to give them a gourmet touch. These vegan ramen was already looking super tasty. But I decided to throw in crushed peanuts and a cup of kimchi. This is where the magic happens! These two ingredients make a big difference, both are super nourishing and you even get some protein and probiotics from them.

Last but not least, we need a sauce to seal the deal. I like making sauces the easy way so I make recipes I can just mix everything with a blender and be done. For this one, I used garlic, ginger, maple syrup, rice vinegar, soy sauce, and sesame oil. If you'd like a little extra kick you can add some sriracha too. 

Mix all the ingredients together and you are done. So much flavour in one single dish! Just as a side note, I recommend leaving the sauce and the cold noodles separate until you are ready to stuff your face with this beauty. 

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.

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