Crunchy Asian Ramen Noodle Salad Ingredients

Crunchy Asian Ramen Noodle Salad
Ingredients

For the Salad:
– 2 packs (3 oz each) ramen noodles (uncooked, crumbled)
– 1 cup shredded green cabbage
– 1 cup shredded purple cabbage
– 1 cup shredded carrots
– ½ cup sliced almonds
– ½ cup sunflower seeds
– 3 green onions, chopped
– ½ cup edamame (optional)

For the Dressing:
– ¼ cup soy sauce
– ¼ cup rice vinegar
– 2 tablespoons honey or brown sugar
– 2 tablespoons sesame oil
– 1 tablespoon olive oil
– 1 teaspoon grated ginger
– 1 teaspoon garlic, minced
– ½ teaspoon red pepper flakes (optional, for heat)
– 1 tablespoon toasted sesame seeds (for garnish)

Directions

1. Prepare the Crunchy Toppings
– Preheat oven to 350°F (175°C).
– Spread crumbled ramen noodles, sliced almonds, and sunflower seeds on a baking sheet.
– Bake for 7-8 minutes until golden brown and crispy. Let cool.

2. **Prepare the Dressing**
– In a small bowl, whisk together soy sauce, rice vinegar, honey or brown sugar, sesame oil, olive oil, ginger, garlic, and red pepper flakes if using.

3.Assemble the Salad
– In a large bowl, combine green cabbage, purple cabbage, shredded carrots, and green onions.
– Add the toasted ramen noodles, almonds, and sunflower seeds.

4. Toss and Serve
– Pour the dressing over the salad and toss to combine.
– Garnish with toasted sesame seeds and serve immediately for maximum crunch.

Storage Information
– Store the salad ingredients separately from the dressing to keep the noodles crunchy.
– Once dressed, consume within a few hours for the best texture.

Serving Suggestions
– Serve as a side dish with grilled chicken, shrimp, or tofu.
– Pair with a bowl of miso soup for a light meal.
– Add mandarin oranges or sliced bell peppers for extra freshness.

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4-6