Asian Edamame Ramen Salad Recipes

RAMEN SALAD

Steps:

• Place a rack in the center of your oven and preheat the oven to 425 degrees F. Crumble the ramen noodles onto a baking sheet and spread them in a single layer along with the almonds. Bake for 5 minutes, remove from the oven, add the sesame seeds, and toss, then bake for 1 to 3 additional minutes until fragrant and golden. Watch closely so that the mixture does not burn. Set aside.
• In a small bowl, briskly stir together all of the dressing ingredients: rice vinegar, olive oil, honey, soy sauce, salt, and pepper. (Alternatively, you can shake them together in a mason jar with a tight-fitting lid.)
• In a serving bowl, toss together the coleslaw, edamame, carrots, scallions, and toasted ramen and almonds. Drizzle the dressing over the top, then toss again to combine. Sprinkle the oranges over the top, then refrigerate until ready to serve.

CLASSIC ASIAN RAMEN SALAD

Steps:

• 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!

CRUNCHY RAMEN NOODLE SALAD

Steps:

• Heat oven to 425°F. 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!)
• Whisk all ingredients together until combined.

ASIAN RAMEN NOODLE SALAD RECIPE

Steps:

• Add the coleslaw mix to a large bowl. Crumble the dry ramen noodles into the coleslaw and then add the mandarin oranges and edamame. Add the green onions, slivered almonds and black sesame seeds and toss.
• In a small bowl, whisk the rice vinegar, vegetable oil, soy sauce, sugar and sesame oil and freshly ground black pepper in a small bowl. Drizzle over the slaw mix and toss to combine. Refrigerate for 1 hour for flavors to meld.