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Ramen Salad(A Cold Noodle Salad from Hokkaido)

English Version

Features of Ramen Salad

A Fusion of Cold Noodles and Salad

Ramen Salad is a local dish from Hokkaido, made by combining chilled Chinese noodles with plenty of fresh vegetables and protein, then finished with dressing. It is refreshing yet filling.

Variety Through Dressings

From sesame dressing and soy-based styles to Caesar and spicy versions, the flavor varies by restaurant or household. With high flexibility in ingredients, it can be adapted for any season.

From Izakaya and Hotels to Homes

First popular in restaurants during summer, Ramen Salad has since spread to households and even convenience stores as a widely loved dish.

Recipe

Ingredients (for 2 servings)

• Chinese noodles (fresh or steamed) … 2 portions
• Lettuce … 100 g
• Carrot … 1/2
• Cucumber … 1/2 (julienned)
• Tomato … 1 (wedges)
• Steamed chicken breast … 120 g (sliced)
• Boiled egg … 1
• Cabbage … 3 leaves
• Purple cabbage … 1 leaf
• White sesame seeds … to taste (for garnish)

Sesame Dressing (homemade, approximate)

• Ground sesame … 2 tbsp
• Soy sauce … 2 tbsp
• Vinegar … 2 tbsp
• Sugar … 1 tbsp
• Sesame oil … 1 tbsp
• Mayonnaise … 1 tbsp (optional)
• Water or dashi … 1–2 tbsp (to adjust thickness)

Instructions

1. Cook the noodles according to package instructions, then chill in cold water and ice water. Drain thoroughly and coat lightly with sesame oil (extra) to prevent sticking.
2. Prepare the vegetables and proteins (steamed chicken, ham, or boiled egg) into bite-sized pieces.
3. Mix the dressing ingredients and adjust the taste.
4. Plate the noodles first, then add vegetables, followed by protein. Pour the dressing on top and garnish with seaweed or sesame seeds.

Chef’s Tip

Cook the noodles slightly firm and chill well in ice water for the best texture and flavor. Drain vegetables thoroughly to avoid diluting the taste. Protein can be varied with steamed chicken, tuna, or tofu. To reduce calories, use fewer noodles and more leafy vegetables for better balance.

Nutritional Value (per serving, approx.)

• Calories: 500–650 kcal (depending on toppings and dressing)
• Protein: 20–30 g (varies with chicken and egg)
• Fat: 15–25 g (mainly from dressing)
• Carbohydrates: 60–75 g (mainly from noodles)
• Dietary fiber: 4–6 g (from vegetables)
• Vitamin C and potassium (from vegetables)

A well-balanced dish that combines staple, protein, and vegetables in one bowl. Adjust sodium intake by controlling the dressing amount.

Historical Background

Origin as a Restaurant Menu

The idea of serving chilled Chinese noodles in a salad style is believed to have originated in Hokkaido, especially in izakaya and hotels in Sapporo.

Spread as a Summer Staple

Its refreshing yet satisfying taste made it a popular summer menu item in both restaurants and households.

Diversification and National Expansion

With dressings ranging from sesame to soy and Caesar, and ingredients such as seafood, chicken, or tofu, the dish became versatile. Today, it is commonly found in convenience stores and chain restaurants nationwide.