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Ramen Noodle Salad

Ramen Noodle Salad Recipe

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 (3 oz) packages ramen noodles, seasoning packets discarded
  • 1 bag (14 to 16 oz) coleslaw mix
  • 1/2 cup sliced almonds
  • 1/2 cup roasted sunflower seeds
  • 4 green onions, thinly sliced
  • 1/3 cup rice vinegar
  • 1/4 cup vegetable oil
  • 3 tbsp soy sauce
  • 3 tbsp granulated sugar
  • 1 tbsp toasted sesame oil

Method
 

  1. Toast the almonds and sunflower seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant and lightly golden. Transfer to a plate.
  2. Whisk the rice vinegar, vegetable oil, soy sauce, sugar, and sesame oil in a small bowl until the sugar dissolves.
  3. Crush the ramen noodles, still in their packages, into bite-sized pieces using a rolling pin or heavy pan.
  4. In a large bowl, combine the coleslaw mix, crushed noodles, toasted nuts, and green onions. Pour the dressing over and toss to coat. Serve immediately for the best crunch.

Notes

The almonds can go from toasted to burnt in seconds. Keep them moving in the pan and pull them as soon as you smell a rich, nutty aroma. If you only have salted sunflower seeds, reduce the soy sauce by half a teaspoon so the salad doesn’t taste overly salty.