Nongshim Noodle Salad with Miso Vinaigrette

Nongshim Noodle Salad with Miso Vinaigrette is a cold noodle dish. You drain it, rinse it, and serve it cold. I used this one during last year’s ramen challenge to make the viral cucumber salad. One prep note before you start: use a fine strainer. Mine had holes that were too large and I lost a good amount of the dehydrated vegetables when I drained the noodles. Learn from my mistake.

Produced in South Korea.

What’s in the Package

Inside the packaging, you’ll find a round block of thin, fried wheat noodles and two sachets. The green sachet contains the Flakes (dehydrated vegetables), and the silver sachet contains the Miso Vinaigrette sauce.

How to Cook Nongshim Noodle Salad

1. Bring 500ml (about 2 cups) of water to a boil.
2. Add the noodles and the Flakes sachet. Boil for 3 minutes.
3. Drain the noodles and flakes, then rinse them thoroughly under cold running water until chilled. Drain well.
4. Place the cold noodles in a bowl and add the Miso Vinaigrette sauce.
5. Toss thoroughly until the noodles are evenly coated and serve.

How Does It Taste

The vinaigrette is the main flavor and it comes through clearly. What I wasn’t expecting was the mustard note. It’s strong and upfront and honestly more prominent than any miso character. If you’re expecting a miso-forward dressing you’ll be surprised. The mustard tang is actually enjoyable but it doesn’t match the label.

The cold serving format is refreshing and it works well for this type of dressing. No spice, no broth, light and tangy. The noodles are wavy at a 2 out of 5 on thickness and they hold up well served cold.

How Does It Compare

One of two cold noodle formats we’ve reviewed from Nongshim. The Gochujang Vinaigrette is the spicier and more assertive of the two. The Miso Vinaigrette is lighter and more tangy with that unexpected mustard note. The Paldo Mala Bibimmen is the other cold instant noodle format on the site worth comparing. It has a different flavor direction entirely but the same cool served format.

How to Level Up Nongshim Noodle Salad with Miso Vinaigrette

Radish kimchi adds crunch and a fermented tang that complements the vinaigrette naturally. A soft-boiled egg adds richness to a bowl that’s otherwise very light. Sliced cucumber if you want to recreate the viral salad version.

Final Verdict

A refreshing cold noodle that tastes more mustard than miso but works well regardless. Use a fine strainer, serve it immediately, and add radish kimchi. The cold format is enjoyable and different from anything else in the Nongshim lineup.

How do I rate my ramen? Check out the Ramen Rating Guide.

Related Instant Ramen

• Nongshim Noodle Salad Gochujang Vinaigrette
• Paldo Mala Bibimmen
• Nongshim Shin Ramyun Spicy Noodle Soup
• Sapporo Ichiban Miso Ramen
• Nissin Cup Noodles Ramen Bistro Japanese Miso