Try this Classic Asian Ramen Salad recipe, or contribute your own.
- Carbohydrate 8.07961000653889 g
- Cholesterol 0 mg
- Fat 3.32285000025563 g
- Fiber 2.27725001348056 g
- Protein 3.10385000319543 g
- Saturated Fat 0.268528750033232 g
- Serving Size 1 1 Serving (102g)
- Sodium 13.4238216225673 mg
- Sugar 5.80235999305834 g
- Trans Fat 0.245883750118869 g
- Calories 68 calories
Step-by-step
- Preheat your oven to 415 degrees F.
- Crumble the ramen noodles and discard the seasoning packets.
- Combine the noodles with the almonds on a parchment lined baking sheet.
- Toast in the oven for 7 to 9 minutes, stirring halfway, until they are a light golden brown.
- Remove from oven and let cool.
- Meanwhile combine the coleslaw mix, edamame, mandarin oranges, scallions and toasted noodle mixture in a large bowl.
- Set aside.
- In a small bowl whisk together the ingredients for the dressing until the sugar is dissolved.
- Pour into the salad and toss to combine.
- Serve immediately or store, covered in the fridge for up to 3 days.
- Enjoy!
Discarding the flavor packets is the single biggest error cooks make with this dish, leaving valuable seasoning unused or wasting the dried blocks entirely. Crumbling raw ramen directly onto a baking sheet alongside sliced almonds requires a hot oven set to 415 degrees Fahrenheit. Toast the mixture for seven to nine minutes, stirring midway through to ensure even browning. Watch for a light golden hue as your visual cue that the starches have developed a nutty aroma and crisp bite.
Swapping preserved mandarin oranges for fresh segments alters the moisture balance significantly. Canned fruit introduces excess liquid that can dilute the canola oil and apple cider vinegar emulsion, whereas segmented fresh citrus provides clean acidity without extra syrup. Whisking the dressing until the sugar completely dissolves prevents a grainy mouthfeel.
Pair this crunchy slaw with grilled tofu or simple poached chicken breasts to balance the acidity and oil in the dressing. Store leftover dressed salad in the refrigerator for up to three days, though the noodles will soften progressively as they absorb the liquids.
