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Crunchy Ramen Noodle Salad Recipe

Crunchy Ramen Noodle Salad recipe
Lemon Blossoms

This Asian-style Ramen Noodle Salad is easy to make, budget friendly and the perfect salad to feed a crowd. Crisp fresh veggies, mandarin oranges and crunchy ramen noodles are tossed in a savory, sweet and tangy vinaigrette.


2 (3 ounces) packages of ramen noodles (from ramen noodle soup, any flavor))
1/2 cup almonds, sliced
1 (16 ounce) bag of coleslaw mix (*see notes)
1 (8 ounce) bag edamame, shelled and thawed
1 bunch scallions (green onions), sliced thinly ((about 4- 5 scallions))
1 (15 ounce) can mandarin oranges, drained
1 tablespoon sesame seeds
1 medium avocado. pitted, peeled and sliced ((optional))
1 teaspoon fresh ginger, minced
1 teaspoon Asian roasted sesame oil
1/4 cup rice vinegar
1/4 cup soy sauce ((regular or low sodium))
2 tablespoons honey ((use agave or maple syrup for vegan))
1/2 cup oil (olive oil, vegetable oil or avocado oil)


In a small bowl, add the ginger and whisk together with the remaining salad dressing ingredients until well combined and emulsified. Alternatively, you can add all the ingredients into a jar with a tight-fitting lid and shake well.
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Crumble the ramen noodles onto the baking sheet and spread them in a single layer along with the almonds.
Bake for about 5-6 minutes, tossing once until the ramen noodles and the almonds are slightly toasted and golden. Keep an eye on them, they toast fast! especially the almonds.Remove from the oven and set aside.
Add the coleslaw mix, edamame, scallions and mandarin oranges to a large bowl. Add the toasted ramen noodles and almonds.
Drizzle the salad dressing and sprinkle the sesame seeds over the top. Toss until well combined. Serve immediately. You can refrigerate the salad for 1-2 hours before serving but the ramen noodles may lose some of their crunch.

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