Crunchy Ramen Noodle Salad Make Ahead Recipes

CRUNCHY RAMEN NOODLE SALAD

Crunchy Ramen Noodle Salad image

This delicious Crunchy Ramen Noodle Salad recipe is tossed with a simple sesame vinaigrette...and tastes absolutely delicious!

Provided by Ali

Time 10m

Number Of Ingredients 14

Ingredients

1 (16-ounce) bag coleslaw mix
2 (3-ounce) packages of ramen noodles*, crumbled (you will not use the seasoning packet)
1 cup shelled and cooked edamame
1 avocado, peeled, pitted and diced
1 mango, peeled, pitted, and julienned (or diced)
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced green onions (scallions)
Sesame honey vinaigrette (see ingredients below)
1/2 cup avocado oil (or vegetable oil, or any cooking oil)
1/4 cup honey (or your desired sweetener)
1/4 cup rice vinegar
2 teaspoons soy sauce
1/4 teaspoon toasted sesame oil
pinch of salt and black pepper

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.

CRUNCHY RAMEN SALAD

Crunchy Ramen Salad image

For potlucks and picnics, this ramen noodle salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I shake them up together when it's time to eat. -LJ Porter, Bauxite, Arkansas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 16 servings.

Number Of Ingredients 10

Ingredients

1 tablespoon plus 1/2 cup olive oil, divided
1/2 cup slivered almonds
1/2 cup sunflower kernels
2 packages (14 ounces each) coleslaw mix
12 green onions, chopped (about 1-1/2 cups)
1 medium sweet red pepper, chopped
1/3 cup cider vinegar
1/4 cup sugar
1/8 teaspoon pepper
2 packages (3 ounces each) chicken ramen noodles

Steps:

In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool., In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.

Nutrition Facts : Calories 189 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 250mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.

CRUNCHY RAMEN NOODLE SALAD - MAKE AHEAD

Crunchy Ramen Noodle Salad - Make Ahead image

This makes a great meatless meal, a lovely luncheon or dinner salad when topped with a grilled & sliced chicken breast. I tend to like a tangier dressing so I use less oil than vinegar. Feel free to adjust to your taste. The amount of added veggies, fruits & nuts can be increased as well. I recently discovered that by adding sugar snap peas & seedless cucumbers it has a more "Asian" flair to it. Enjoy! This can be made a day ahead and tossed with the dressing before serving. Prep time does not included grilling chicken breast or shrimp. If serving as a side salad, this will serve up 8-10+.

Provided by Chicagoland Chef du

Categories Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

16 ounces shredded coleslaw mix
1 bunch green onion, sliced with tops
1/2 cup roasted sunflower seeds
1/2 cup cashew halves
1/2 cup slivered almonds
3 ounces oriental-flavor instant ramen noodles, reserve seasoning packet
1/4-1/2 cup grated carrot
1 apple, with peels, diced
1/2 cup sweetened cranberries
1/2-1 cup seedless cucumber, quartered, peels on
1/2-1 cup sugar snap pea, trimmed and halved
1/4 cup radicchio, for color (optional)
2 grilled chicken breasts, 1/2 per person (optional)
seasoning packet from soup
1/4 cup canola oil
1/4 cup sugar
1/2 cup rice wine vinegar or 1/2 cup white vinegar

Steps:

Mix all veggies, nuts and fruits together.
Break up DRY noodles (**do not boil) and add to veggie mix before serving.
Make dressing. Whisk together all the ingredients listed, until sugar dissolves. Set aside if making ahead.
At this point you can refrigerate overnight.
Toss with dressing, serve and top with chicken or shrimp, if desired.

Nutrition Facts : Calories 617.1, Fat 40, SaturatedFat 5.6, Sodium 586.9, Carbohydrate 58, Fiber 10.5, Sugar 25.2, Protein 13.5

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