Cooked Ramen Noodle Salad with Kimchi (Vegan)

GFGluten Free

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Crunchy cabbage, bouncy noodles, and spicy kimchi combine to make this hearty and tasty salad! It’s also vegan, gluten-free, and ready in 20 minutes.

Step aside, soggy lettuce. This Cooked Ramen Noodle Salad is the perfect balance of crunchy, chewy, spicy, and satisfying, thanks to only 9 simple, plant-based ingredients. Oh yeah, and did I mention it only takes 20 minutes to make? 

ingredients for kimchi noodle salad on grey stone board

First, bring a pot of water to a boil and cook your noodles according to the package instructions. In the meantime, prep the remaining ingredients! After the noodles finish cooking, mix everything together, and et voilà — your yummy, hearty, and healthy meal is finished and ready to be devoured.

cooked ramen salad with kimchi mixed together in large white bowl with wooden tongs on side

While this recipe calls for simple ingredients and easy steps, it doesn’t fall short in the flavor department, mainly thinks to Kimchi! If you’ve never heard of Kimchi before, it’s a Korean side dish of salted and fermented vegetables – usually Napa Cabbage, Carrot, and Daikon Radish. Think of it as like an asian sauerkraut….only better, because it’s tangy and spicy!

We’ll roughly chop our kimchi, then toss it with some crunchy veggies and bouncy ramen noodles to create a flavor and texture combination that’s pretty much perfect. I chose to use the same raw veggies that are found in fermented kimchi, but you could also toss a few extra of your favorite veggies in there if you’re craving more variety. I also tossed some toasted sesame seeds and sesame oil in there, to add some umami oomph and extra depth of flavor. If you’re oil-free, sub the sesame oil for tahini.

close up shot of kimchi noodle salad in white bowl

All-in-all, this Cooked Ramen Noodle Salad with Kimchi is (1) tasty, (2) budget-friendly, and (3) totally acceptable to serve year round. Is it even possible to get better than that? Whether you’re looking for an easy meal-prep lunch, quick weeknight bite, or easy weekend treat, this one checks all the boxes.

cooked ramen salad with kimchi on small white plate with gold fork

A Few Final Thoughts:

  • Make sure to thinly slice your cabbage for optimal enjoyment! Napa Cabbage is softer than your standard grocery store cabbage, so I wouldn’t recommend substituting it.
  • I used these gluten-free ramen noodles to make this recipe, but you can also use regular wheat noodles if you’re not gluten-sensitive.
  • If you’re looking for more asian-inspired recipes, you’ll also love this Best-Ever Thai Green Curry and these Black Rice Bowls with Crispy Tofu!

Crunchy cabbage, bouncy noodles, and spicy kimchi combine to make this hearty and tasty salad! It's also vegan, gluten-free, and ready in 20 minutes. #kimchisalad #ramensalad #kimchi #vegan #glutenfree |

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Cooked Ramen Noodle Salad with Kimchi

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5 from 3 reviews

Crunchy cabbage, bouncy noodles, and spicy kimchi combine to make this hearty and tasty salad! It’s also vegan, gluten-free, and ready in 20 minutes. 

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 20 minutes
  • Yield: 2-4 Servings 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: American




  1. Bring a large pot of water to a boil and cook the ramen noodles according to their package instructions. Drain and rinse the noodles with cold water, to prevent them from sticking.
  2. In the meantime, wash and prep the carrots, green onions, kimchi, and garlic. Thinly slice the green portion of the Napa cabbage, reserving the tougher white portion to use in soups, stews, or stir frys.
  3. Add the garlic, tamari, and sesame oil or tahini to the bottom of a large bowl and whisk together. Add the cabbage, carrot, green onion, kimchi, cooked ramen noodles, and 3 tablespoons of toasted sesame seeds to the bowl; mix well, until all ingredients are evenly distributed.
  4. Divide onto serving plates and top with the remaining sesame seeds.


  • Kimchi: feel free to use a mild or spicy kimchi in this recipe, depending on your personal preference. Please note that not all kimchi is vegan, so be sure to read the ingredients before you buy – many contain seafood.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Made it…loved it. I used romaine lettuce as the supply of Napa cabbage is sparse & costly in my area. Also topped with some crispy baked tofu.

  2. Omg this is so delicious and simple! I love kimchi and this is a new way to eat it. Hand down one of the best kimchi based recipes.