This Spicy Sesame Ramen Salad is a bold and satisfying dish inspired by Japanese izakaya flavors, blending the heat of chili oil with the nutty richness of sesame dressing. I enjoy how it delivers a refreshing cold salad experience while still feeling hearty enough to stand as a meal.

Why You’ll Love This Recipe

I like this recipe because it packs intense flavor into every bite, balancing spicy, savory, and nutty notes with crisp vegetables for freshness. I find it works in any season—chili oil keeps me warm in winter, while cold noodles cool me down in summer. It’s also quick to prepare if I already have sesame dressing and chili oil on hand. I can serve it as a main for two, or as part of a larger spread for four.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chili oil

• Garlic, finely chopped

• Fresh ginger, finely chopped

• Minced pork

• Soy sauce

• Mirin

• Beansprouts

• Ramen noodles

• Sesame dressing (homemade or store-bought)

• Cucumber, julienned

• Spring onions, finely sliced

• Salad cress

• Sesame seeds, crushed

• Shichimi and sanshō (optional)

• Egg yolk

Directions

1. I start by heating chili oil in a frying pan over medium-high heat, then add garlic, ginger, and pork. I stir-fry for about 5 minutes, breaking up the pork.

2. I add soy sauce and mirin, cooking for another 5 minutes until the liquid reduces completely. I set it aside to cool.

3. I bring a saucepan of water to the boil, blanch the beansprouts for 30–60 seconds, then cool them under running water.

4. I cook ramen noodles until slightly softer than al dente, drain, and rinse them under cold water, tossing to remove starch.

5. I combine half the beansprouts with all the noodles and toss with half the sesame dressing.

6. I place this mixture in a serving dish, layering on the remaining beansprouts, cucumber, and spring onions.

7. I drizzle over the remaining dressing and more chili oil if I want extra heat.

8. I garnish with cress, sesame seeds, and optional spices, then place the egg yolk in the center. I mix everything together before eating.

Servings And Timing

This recipe serves 2 as a main or up to 4 as part of a shared meal. I usually allow about 25–30 minutes to prepare it from start to finish.

Variations

• I sometimes swap pork for minced chicken or turkey for a lighter version.

• I add edamame or grilled yakitori skewers for extra protein.

• For a vegetarian twist, I skip the meat and use pan-fried tofu instead.

• I can use soba or udon noodles instead of ramen for a different texture.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. Since this is a cold noodle salad, I don’t reheat it, but I sometimes freshen it up by adding a drizzle of sesame dressing before serving again.

FAQs

1. Can I make the sesame dressing ahead of time?

Yes, I often prepare it a few days in advance—it keeps well in the fridge for up to a week.

2. What can I use instead of sesame paste?

I use tahini as a substitute; it gives a slightly lighter flavor but works well.

3. Can I make it spicier?

Absolutely—I just increase the chili oil or add more shichimi to taste.

4. Do I have to use pork?

No, I can replace it with chicken, beef, or tofu depending on my preference.

5. Can I serve this warm?

Yes, I can serve it warm by skipping the cold rinse step for the noodles and beansprouts, though it changes the texture and feel of the dish.

Conclusion

I love how this Spicy Sesame Ramen Salad transforms classic tantanmen flavors into a refreshing, flavor-packed noodle dish. With its balance of heat, crunch, and creaminess, it’s a versatile recipe I can enjoy year-round—whether I’m looking for a quick lunch, a light dinner, or part of a Japanese-inspired spread.