CRUNCHY ASIAN RAMEN NOODLE SALAD

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This delicious Crunchy Asian Ramen Noodle Salad recipe is tossed with a simple sesame vinaigrette…and tastes absolutely delicious!

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  • 6
  • 10 mins
  • 10 mins

Ingredients

  • SALAD INGREDIENTS:
  • SALAD INGREDIENTS:
  • SALAD INGREDIENTS:
  • 1 1 bag 1 (16-ounce) bag coleslaw mix
  • 1 1 bag 1 (16-ounce) bag coleslaw mix
  • 1 1 bag 1 (16-ounce) bag coleslaw mix
  • 2 2 packages 2 (3-ounce) packages of ramen noodles*, crumbled (you will not use the seasoning packet)
  • 2 2 packages 2 (3-ounce) packages of ramen noodles*, crumbled (you will not use the seasoning packet)
  • 2 2 packages 2 (3-ounce) packages of ramen noodles*, crumbled (you will not use the seasoning packet)
  • 1 1 1 cup shelled and cooked edamame
  • 1 1 1 cup shelled and cooked edamame
  • 1 1 1 cup shelled and cooked edamame
  • 1 1 1 avocado, peeled, pitted and diced
  • 1 1 1 avocado, peeled, pitted and diced
  • 1 1 1 avocado, peeled, pitted and diced
  • 1 1 1 mango, peeled, pitted, and julienned (or diced)
  • 1 1 1 mango, peeled, pitted, and julienned (or diced)
  • 1 1 1 mango, peeled, pitted, and julienned (or diced)
  • 1/2 1/2 1/2 cup thinly-sliced almonds
  • 1/2 1/2 1/2 cup thinly-sliced almonds
  • 1/2 1/2 1/2 cup thinly-sliced almonds
  • 1/2 1/2 1/2 cup thinly-sliced green onions (scallions)
  • 1/2 1/2 1/2 cup thinly-sliced green onions (scallions)
  • 1/2 1/2 1/2 cup thinly-sliced green onions (scallions)
  • Asian honey vinaigrette (see ingredients below)
  • Asian honey vinaigrette (see ingredients below)
  • Asian honey vinaigrette (see ingredients below)
  • ASIAN HONEY VINAIGRETTE
  • ASIAN HONEY VINAIGRETTE
  • ASIAN HONEY VINAIGRETTE
  • 1/2 1/2 1/2 cup avocado oil (or vegetable oil, or any cooking oil)
  • 1/2 1/2 1/2 cup avocado oil (or vegetable oil, or any cooking oil)
  • 1/2 1/2 1/2 cup avocado oil (or vegetable oil, or any cooking oil)
  • 1/4 1/4 1/4 cup honey (or your desired sweetener)
  • 1/4 1/4 1/4 cup honey (or your desired sweetener)
  • 1/4 1/4 1/4 cup honey (or your desired sweetener)
  • 1/4 1/4 1/4 cup rice vinegar
  • 1/4 1/4 1/4 cup rice vinegar
  • 1/4 1/4 1/4 cup rice vinegar
  • 2 2 2 teaspoons soy sauce
  • 2 2 2 teaspoons soy sauce
  • 2 2 2 teaspoons soy sauce
  • 1/4 1/4 1/4 teaspoon toasted sesame oil
  • 1/4 1/4 1/4 teaspoon toasted sesame oil
  • 1/4 1/4 1/4 teaspoon toasted sesame oil
  • pinch pinch of salt and black pepper
  • pinch pinch of salt and black pepper
  • pinch pinch of salt and black pepper

Preparation

Step 1

TO MAKE THE SALAD:

Heat oven to 425°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. 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.
Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their “crunch” the longer it sits, and the avocado may brown a bit. Still, it’s perfectly edible and enjoyable even after a few days!)

TO MAKE THE VINAIGRETTE:

Whisk all ingredients together until combined.


*You can use any kind of packaged ramen noodles for this recipe. If you’d like organic (and less-processed) alternatives to the classic $0.30 packets at the grocery store, I recommend these organic classic ramen noodles or organic brown rice ramen noodles.

**I also like sprinkling mine with some toasted sesame seeds (I used black sesame seeds in the photo), but that’s totally optional.

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