Recipes

Make this Yummy and Crunchy Ramen Noodle Salad

This Crunchy Ramen Noodle Salad recipe is quick and easy to make, tossed with a simple sesame vinaigrette, and perfect for picnics and potlucks!

It is just as perfect as ever for picnics, potlucks, or church basement functions…or anytime you need a good salad in your life.

Ramen Noodle Salad

INGREDIENTS

SALAD INGREDIENTS:

SESAME HONEY VINAIGRETTE

 

INSTRUCTIONS

TO MAKE THE SALAD:

  1. 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.
  2. Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
  3. 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!)

TO MAKE THE VINAIGRETTE:

Whisk all ingredients together until combined.

 

Gabriel Hernández

23. Pharma Student and Kitchen Lover. Trying to bring the best of pop and indian culture to everyone.+ info

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