Crunchy Asian Ramen Noodle Salad
This beautiful dish starts with a coleslaw base, with edamame, green onion, mango and avocado, topped with some lightly toasted ramen noodles. I’m usually not a fan of fruit in my salad but the mango was delightful. I also added some shredded chicken to make it a bit more filling. The dressing was a homemade honey, sesame vinaigrette, super simple to make.
Recipe
Ingredients
1 (16 oz) bag coleslaw mix
2 packages of ramen noodles, crumbles (you do not need the seasoning)
1 cup shelled and cooked edamame (I bought a frozen bag, less work!)
1 avocado, peeled, pitted and diced
1 mango, peeled, pitted and julienned (or honestly, however you can get that sucker cut up, mangos are TRICKY)
1/2 cup thinly sliced green onions
3 chicken breasts
vegetable or chicken broth
salt & pepper
Asian 5-Spice
Sesame Honey Vinaigrette
1/2 cup olive oil (or whatever oil you have on hand)
1/4 cup honey
1/4 cup rice vinegar
2 tsp soy sauce (I use low sodium)
1/4 tsp toasted sesame oil
pinch of salt & pepper
Instructions
Note: You can make this with our without the chicken, it depends on your preference and what you’re making the salad for!
Heat oven to 425°F. Spread the crumbled ramen noodles onto a baking sheet. Bake for about 5 minutes, until noodles are slightly toasted and golden. Give them a toss, put them back in for another 3 minutes. WATCH CLOSELY, you don’t want to burn them!
Add on chicken. Add 1/2-3/4 cup of vegetable or chicken broth to a frying pan. Season your chicken with salt, pepper and Asian 5-Spice. Cook to an internal temperature of 165°F and shred. But really, cook your chicken however you want, I prepare mine differently all the time. Whatever your heart desires will truly work!
Vinaigrette. Whisk it all together! Maybe put it in a cute little jar that makes you smile when you use it.
Chose your own adventure time:
a. Serving immediately. Toss everything together in a large bowl (including vinaigrette) and serve baby serve!
b. Meal prep style. Toss everything together minus your noodles, avocado and vinaigrette. Divide your salad out into your desired serving size. When it’s time to enjoy your salad, top it off with your vinaigrette, avocado and noodles.