Ramen Noodle Salad with Smoked Fish

Think light, slurpable noodles, crunchy vegetables, and smoky fish energy.  This is not your retro potluck ramen salad. These noodles are cooked, lightly dressed, and tossed with crisp shredded vegetables for contrast. The result is fresh, savory, and deeply satisfying—especially when topped with flakes of smoky fish.

It’s the kind of dish that works just as well for an easy lunch as it does for a casual dinner party. Simple ingredients, big payoff.

I’m such a fan of ramen.  I love it in a soup, a stir fry or cold like this version entwined with crisp veggies.  It’s just a craveable meal that can be enhanced with protein like smoked fish, grilled chicken or a hard boiled egg.  You can go totally vegan by just adding some edamame for protein.

While a whole smoked fish make look intimidating, they're typically quite affordable & easy to remove the skin & bones. You can also opt for a hot smoked salmon filet.

The veggies as well are so adaptable to what you have on hand.  If you have access to to an International market you can sub daikon for the radish.  Some cucumber slices would also go well. Get creative with what you already have on hand.
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Use whatever vegetables you have on hand.

Why You’ll Love This Recipe

• Light yet filling
• Fresh crunch from raw vegetables
• Smoky, savory optional protein
• Easy to customize with what you have on hand
• Perfect for meal prep

Optional Toppings

• Smoked mackerel, flaked
• Smoked trout, smoked salmon, or whitefish
• Chili crisp or chili oil
• Fresh herbs (cilantro, dill, or chives)

Tips for Success

• Don’t overdress — ramen absorbs quickly; start light and add more if needed
• Slice vegetables thin or grate them for the best texture and balance.  A box grater is wonderful for this task.
• Smoked fish should be added just before serving

Variations

• No fish? Add a soft-boiled egg or edamame
• Spicy: whisk chili oil directly into the dressing
• Herb-forward: dill pairs beautifully with smoked fish

Make It a Meal
Serve alongside:

• Miso soup
• Roasted or blistered green beans
• Pickled cucumbers or quick kimchi

This is the kind of quietly impressive dish that feels effortless—but tastes like you planned ahead.

Ramen Noodle Salad with Smoked Fish


8 ounces smoked fish (mackerel, haddock or salmon) optional
2 packages ramen noodles cooked according to package directions without adding the flavoring packet, then drained and cooled.
2 cups shredded red cabbage
1 red bell pepper, cut in very thin strips
1 large carrot, shaved or grated
1/2 cup frozen edamame, thawed slightly (optional)


Salad Dressing
1/4 cup coconut aminos or soy sauce
1 tablespoon red miso (you can also use less potent white miso)
1 clove garlic, grated or minced
​1 teaspoon (or more) grated ginger
2 teaspoons sesame oil 
1 lime (you’ll need the zest & juice)
1 teaspoon chili flake, optional (I love to use Aleppo chili for it's smoky, floral notes)


Mix all salad dressing ingredients together.  Any extra will keep nicely in the fridge for a couple weeks.


Ramen - once you’ve drained the ramen, you can add a bit of the dressing and give it a toss.  This is a good opportunity to let those flavors sink in.


In a large bowl add prepared vegetables to ramen.  Add enough dressing to coat & mix well.  Using tongs is easiest here.  
Don’t add too much dressing.  You want just enough to coat.  Any extra dressing will keep nicely in the fridge for a couple weeks.


Place in serving bowls or plates and garnish as you like.



Optional for serving
lime wedges
1 handful cilantro, chopped
Sprinkle of sesame seeds
Chili crisp