Crunchy Ramen Noodle Salad Recipe

Crunchy Ramen Noodle Salad Recipe

How To Make Crunchy Ramen Noodle Salad

Reinvent ramen with this crispy noodle salad recipe. Crunchy crumbled ramen noodles are tossed with veggies and herbs and served with honey-sesame dresing.

Preparation: 10 minutes
Cooking:
Total: 10 minutes

Serves:

Ingredients

For Salad:

  • 16ozcoleslaw mix,(1 bag)
  • 3ozramen noodles,(2 pkgs), crumbled
  • 1cupedamame,shelled and cooked
  • 1avocado,peeled, pitted and diced
  • 1mango,peeled, pitted, and julienned or diced
  • ½cupalmonds,thinly-sliced
  • ½cupgreen onions,(scallions), thinly-sliced

For Sesame Honey Vinaigrette:

  • ½cupavocado oil,or vegetable oil, or any cooking oil
  • ¼cuphoney,or any desired sweetener
  • ¼cuprice vinegar
  • 2tspsoy sauce
  • ¼tspsesame oil
  • pinchsalt and black pepper

Instructions

  1. Heat oven to 425 degrees F. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden.

  2. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.

  3. Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.

  4. Serve immediately, or cover and refrigerate for up to 3 days.

Vinaigrette:

  1. Whisk all ingredients together until combined.

Nutrition

  • Calories: 426.32kcal
  • Fat: 30.30g
  • Saturated Fat: 4.29g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 17.19g
  • Polyunsaturated Fat: 6.76g
  • Carbohydrates: 36.11g
  • Fiber: 5.91g
  • Sugar: 22.64g
  • Protein: 6.18g
  • Cholesterol: 2.27mg
  • Sodium: 460.69mg
  • Calcium: 68.46mg
  • Potassium: 457.97mg
  • Iron: 1.63mg
  • Vitamin A: 43.71µg
  • Vitamin C: 28.77mg
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