Crunchy Asian ramen noodle salad

Everyone needs a good, crunchy meal on a regular basis to make your teeth feel loved.  Okay, maybe that’s just me, but if you are looking for something to crunch away on that is full of flavors, this dish is for you!  I highly recommend the browning of the noodles and almonds, so be sure to use some authentic ramen noodles so the flavor comes out when you bake them.  If you ware making it for the crunch, you will want to serve this immediately as leftovers are delicious, but the ramen will have soaked up a the moisture and softened.

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Recipe – Serves 8

Ingredients:

For the salad:

  • 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)
  • ½ cup thinly-sliced almonds
  • ½ cup thinly-sliced green onions (scallions)
  • Asian honey vinaigrette (see ingredients below)

For the Asian honey vinaigrette:

  • ⅔ cup vegetable oil (or any cooking oil)
  • ⅓ cup honey (or agave, to make this vegan)
  • ⅓ cup rice wine vinegar
  • 2 teaspoons soy sauce
  • ¼ teaspoon sesame oil
  • pinch of salt and black pepper

Directions:

  1. Optional first step: Heat oven to 425 degrees. 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.
  2. Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
  3. Serve immediately, or cover and refrigerate for up to 3 days.

Source: Gimmie Some Oven

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