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.
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
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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.
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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.
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Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
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Serve immediately, or cover and refrigerate for up to 3 days.
Vinaigrette:
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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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