Recipes

Crunchy Ramen Noodle Salad

by StudioLink Recipe.
October 02, 2025
View the Studiolink
@andyseastcoastkitchen

This Crunchy Ramen and Sesame Salad is a recipe that you can make every day. Full of flavours and ingredients that I know I’ll never get sick of. It’s a bit unconventional, but those recipes always turn out to be my family’s favourites. Grab your favourite bag of ramen because we’re making a salad! #foryou #salad #food #foodie #healthyfood #foodporn #instafood #foodphotography #lunch #healthy #yummy #dinner #delicious #foodstagram #vegan #healthylifestyle #foodblogger

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Made by Andy Hay

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The ultimate texture-packed salad with crispy ramen noodles, toasted almonds, and a tangy vinaigrette that will have everyone asking for seconds. Perfect for potlucks, picnics, or a quick lunch!

Ingredients

Ingredients:

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Salad
  •   1 16 oz bag coleslaw mix
  •   2 3 oz packages ramen noodles (crumbled (you will not use the seasoning packet))
  •   1 cup shelled and cooked edamame
  •   1 avocado (pitted and diced)
  •   1 mango (peeled, pitted, and juilenned (or diced))
  •   1/2 cup thinly sliced almonds
  •   1/2 cup thinly sliced green onions (scallions)
 
Sesame Honey Vinaigrette
  •   1.2 cyo avocado oil (or vegetable oil)
  •   1/4 cup honey (or desired sweetener)
  •   1/4 cup rice vinegar
  •   2 tsp soy sauce
  •   1/4 tsp toasted sesame oil
  •   1 pinch salt
  •   1 pinch black pepper

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Directions

  1. To Make The Salad:
  2. Heat oven to 425°F. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine.
  3. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden.
  4. 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.
  5. Add all salad ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
  6. Serve immediately, or cover and refrigerate for up to 3 days.
  7. To Make The Vinaigrette:
  8. Whisk all vinaigrette ingredients together until combined.

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