Cold Ramen Noodle Salad with Sesame Dressing: Your Next Camping Favorite

Refresh Your Camping Menu

When you’re camping, meals should be simple, delicious, and satisfying. On a hot day, nothing hits the spot like a cool, refreshing dish that’s easy to prepare and packed with flavor. That’s where the Cold Ramen Noodle Salad with Sesame Dressing comes in. This recipe combines chewy noodles, fresh vegetables, and a tangy sesame dressing for a meal that’s perfect for summer camping trips.

In this article, we’ll guide you through creating this versatile dish, complete with tips for camping prep, customization ideas, and storage hacks. Whether you’re a camping pro or a beginner, this recipe is guaranteed to elevate your outdoor dining experience.

If you’re looking for more inspiration, check out our guide on Easy Camping Meals for additional recipes to make your outdoor dining experience a breeze.

Why Cold Ramen Noodle Salad is a Camping Essential

1. Simple and Quick to Make

• Requires minimal cooking, making it perfect for the campsite.
• Assembly is straightforward, even for those new to camp cooking.

2. Ideal for Warm Weather

• Chilled noodles and crisp veggies offer a refreshing alternative to hot meals.
• Great for keeping energy levels up without feeling heavy.

3. Highly Adaptable

• Adjust the ingredients to align with your personal tastes or dietary requirements.
• Add proteins or spices to make it your own.

Equipment You’ll Need

Basic Camp Kitchen Tools

• Camp Stove or Portable Burner: Necessary for boiling water.
• Medium-Sized Pot: For cooking the noodles.
• Colander or Strainer: To rinse noodles and stop the cooking process.
• Large Mixing Bowl: Use a large bowl to mix the salad thoroughly and ensure the dressing coats all the ingredients evenly..
• Knife and Cutting Board: For preparing vegetables.

Space-Saving Tips

• Use collapsible bowls and strainers to save space in your camping gear.
• Pack multi-purpose tools to reduce the load.

Ingredients for Cold Ramen Noodle Salad

Core Ingredients

• 2 packs instant ramen noodles (seasoning packets discarded).
• 2 cups of finely shredded cabbage, either green, purple, or a combination of both.
• 1 cup shredded carrots.
• ½ cup sliced green onions.
• 2 tablespoons toasted sesame seeds.

Dressing Ingredients

• 3 tablespoons soy sauce.
• 2 tablespoons sesame oil.
• 2 tablespoons rice vinegar.
• 1 tablespoon honey or maple syrup.
• Optional: 1 teaspoon minced garlic and 1 teaspoon grated ginger for extra flavor.

Optional Add-Ons

• Proteins: Grilled chicken, tofu, shrimp, or a boiled egg.
• Crunch: Crushed peanuts, fried wonton strips, or crispy onions.
• Spice: Chili oil, sriracha, or red pepper flakes.

How to Make Cold Ramen Noodle Salad

Step 1: Cook the Noodles

1. Prepare Your Equipment:
   • Set up your camp stove or portable burner on a flat, stable surface.
   • Use a medium-sized pot with enough water to fully submerge the noodles, ensuring they cook evenly.
2. Boil the Water:
   • Bring the water to a rolling boil. For extra flavor, you can add a pinch of salt or a dash of sesame oil to the water.
3. Cook the Noodles:
   • Add the ramen noodles to the boiling water, stirring gently to prevent them from clumping together.
   • Cook for 2–3 minutes or until the noodles are tender but not mushy. Instant ramen typically cooks quickly, so keep an eye on the pot to avoid overcooking.
4. Drain and Cool:
   • Colander or Strainer: Drain the noodles by gently transferring them into a colander or strainer, allowing the water to flow out completely..
   • Immediately rinse the noodles under cold running water to stop the cooking process and cool them down. This step also helps to remove excess starch, preventing the noodles from becoming sticky.
5. Set Aside:
   • Shake off any excess water and transfer the cooled noodles to a bowl or plate. If preparing in advance, cover the noodles with a clean cloth or store them in an airtight container.

Pro Tip: If you’re making this dish for a group, cook the noodles in batches to avoid overcrowding the pot, which can lead to uneven cooking.

Step 2: Prep the Vegetables

1. Gather Your Veggies:
   • Prepare fresh vegetables like cabbage, carrots, and green onions. Other great additions include cucumbers, bell peppers, or even shredded radish for a peppery kick.
2. Shred and Slice:
   • Cabbage: Remove the outer leaves, cut the cabbage in half, and slice thinly with a sharp knife or mandoline. Aim for fine shreds to ensure the cabbage mixes well with the noodles.
   • Carrots: Peel the carrots and either grate them with a box grater or julienne them into thin strips for a more uniform texture.
   • Green Onions: Slice the green onions finely, using both the white and green parts for flavor and color.
3. Chop Additional Vegetables:
   • If you’re using cucumbers or bell peppers, cut them into thin slices or bite-sized pieces for easy mixing and eating.
4. Keep Vegetables Fresh:
   • Place all prepped vegetables in a large bowl or container. If preparing ahead, keep them refrigerated in a sealed container until ready to use.

Pro Tip: For camping convenience, you can prep the vegetables at home and store them in zip-top bags. Label each bag for quick assembly at the campsite.

Step 3: Whisk the Sesame Dressing

1. Prepare Your Ingredients:
   • Gather soy sauce, sesame oil, rice vinegar, and honey (or maple syrup). For additional flavor, include fresh ginger and garlic.
2. Combine in a Bowl or Jar:
   • In a small mixing bowl or jar with a lid, combine 3 tablespoons of soy sauce, 2 tablespoons of sesame oil, 2 tablespoons of rice vinegar, and 1 tablespoon of honey.
3. Add Flavor Enhancers:
   • Grate 1 teaspoon of fresh ginger and mince 1 teaspoon of garlic, if using. These elements enhance the dressing with rich layers of flavor and a more nuanced taste..
4. Whisk or Shake:
   • Use a small whisk to mix the ingredients thoroughly until the honey dissolves and the dressing is well-blended. If you’re using a jar, close the lid securely and give it a strong shake to combine everything evenly..
5. Taste and Adjust:
   • Taste the dressing and adjust to your preference:
     • Add more soy sauce for saltiness.
     • Increase honey for sweetness.
     • Add a splash of water to thin if it’s too strong.

Pro Tip: Prepare the dressing in advance and store it in a leak-proof jar. Shake it well before use, and it will be ready to drizzle over your salad at the campsite.

Step 4: Combine Ingredients

1. Set Up Your Mixing Station:
   • Use a large mixing bowl to comfortably toss the ingredients without spilling.
2. Add the Noodles:
   • Place the cooled noodles into the bowl, spreading them out to prevent clumps.
3. Incorporate the Vegetables:
   • Add the shredded cabbage, carrots, green onions, and any additional vegetables you’re using. This adds texture, color, and freshness to the dish.
4. Drizzle the Dressing:
   • Pour the prepared sesame dressing evenly over the noodles and vegetables.
5. Toss Gently:
   • Using tongs or clean hands, toss the ingredients gently but thoroughly to ensure every bite is coated with the flavorful dressing. Be careful not to mash the noodles or crush the vegetables.

Pro Tip: If you’re preparing the salad in advance, toss only half of the dressing and save the rest to add just before serving. This helps keep the noodles from absorbing excess liquid.

Step 5: Garnish and Serve

1. Add the Final Touch:
   • Sprinkle toasted sesame seeds generously over the top for a nutty flavor and crunchy texture. If you want extra flair, add a few sprigs of fresh cilantro or a wedge of lime.
2. Serve and Enjoy:
   • Serve the salad immediately for the freshest taste, or chill it in a cooler for 1–2 hours for a more refreshing dish.
3. Presentation Tips:
   • For individual servings, plate the salad in bowls and top with additional garnishes like sriracha, peanuts, or fried wonton strips for a personalized touch.

Pro Tip: This salad is a great side dish, but you can easily make it a complete meal by adding grilled chicken, tofu, or a soft-boiled egg.

Customize Your Salad

For Different Diets

• Vegetarian: Use the base recipe or add tofu for protein.
• Vegan: Replace honey with maple syrup and ensure noodles are egg-free.
• Gluten-Free: Swap ramen for rice noodles and soy sauce for tamari.

For New Flavors

• Thai-Inspired: Add peanut butter to the dressing and garnish with lime and cilantro.
• Mediterranean Twist: Use tahini in the dressing and include cherry tomatoes and olives.
• Spicy Kick: Incorporate sriracha or chili oil for a bold flavor.

Camping-Friendly Tips

1. Prep Ahead

• Chop vegetables and prepare the dressing at home for easy assembly at the campsite.
• Store everything in reusable, airtight containers.

2. Pack for Freshness

• Keep vegetables crisp by storing them in a cooler.
• Transport the dressing in a sealed jar to avoid spills.

3. Quick Cleanup

• Use biodegradable soap and reusable utensils to minimize waste.

Looking for other time-saving recipes? Don’t miss our Easy Camping Meals for quick and stress-free cooking ideas.

Serving and Storage Suggestions

• Make-Ahead Option: Let the salad sit for 1–2 hours to allow the flavors to meld.
• Leftovers: Store in an airtight container and consume within 24 hours for the best taste.

Why You’ll Love This Recipe

Balanced and Nutritious

• Includes carbohydrates, vegetables, and healthy fats in one bowl.
• Add a protein for a complete meal.

Perfect for Groups

• Easy to scale up for larger camping groups.
• A crowd-pleaser with its vibrant colors and bold flavors.

No-Fuss Cooking

• Minimal tools and ingredients make this dish hassle-free.

Elevate Your Outdoor Dining

The Cold Ramen Noodle Salad with Sesame Dressing is more than just a recipe—it’s a camping game-changer. It’s light, refreshing, and endlessly customizable, making it the ideal addition to any outdoor adventure.

Next time you head into the great outdoors, add this recipe to your menu. Not only will it impress your fellow campers, but it’s also quick, easy, and satisfying.

Try it out, and share your creations! What’s your favorite twist on this dish? Let us know in the comments below.