RECIPE: Crunchy Asian Ramen noodle salad - WDAM-TV 7-News, Weather, Sports-Hattiesburg, MS

RECIPE: Crunchy Asian Ramen noodle salad

Gimme Some Oven Gimme Some Oven

Looking for the best side dish ever to bring to a potluck? Well, you are in "luck" because this dish will give a nice twist to the infamous Ramen noodle days in college. It's tasty, crunchy and great for even a picnic or any kind of get-together. 

You'll need:

Salad 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)

Asian Honey Ingredients

  • 2/3 cup vegetable oil (or any cooking oil)
  • 1/3 cup honey (or agave, to make this vegan)
  • 1/3 cup rice wine vinegar
  • 2 teaspoons soy sauce
  • 1/4 teaspoon sesame oil
  • pinch of salt and black pepper

Directions:

To make the salad: 

(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.)

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.

Source: Gimme Some Oven 

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