Homemade Crunchy Ramen Noodle Salad
- Prep 10 minutes
- Cook 8 minutes
- Total 18 minutes
Homemade Crunchy Ramen Noodle Salad is a salad recipe on Avoteb. Plan on 18 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 1 (16-ounce) bag coleslaw mix
- 2 (3-ounce) packages of ramen noodles*, crumbled (you will not use the seasoning packet)
- 1 cup shelled and cooked edamame
- 1 avocado, peeled, pitted and diced
- 1 mango, peeled, pitted, and julienned (or diced)
- 1/2 cup thinly-sliced almonds
- 1/2 cup thinly-sliced green onions (scallions)
- Sesame honey vinaigrette (see ingredients below)
- 1/2 cup avocado oil (or vegetable oil, or any cooking oil)
- 1/4 cup honey (or your desired sweetener)
- 1/4 cup rice vinegar
- 2 teaspoons soy sauce
- 1/4 teaspoon toasted sesame oil
- pinch of salt and black pepper
Method
Warm oven to 425°F. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Roast for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Lift 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. Lift and keep nearby.
Tip in ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
Plate while it is hot, 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 evenly edible and enjoyable even after a few days!)
Beat all ingredients together until combined.
