Full of bright colors, textures, and flavor, this is a Thai-inspired twist on the potluck favorite crunchy ramen noodle salad. Serve it at your next summer gathering, but be sure to grab some first - it will go fast!To adjust the servings in this recipe, click on the number next to servings.
Keyword: bbq side dish, easy salad, easy side dish, potluck recipe, ramen, summer
Author: Jess Smith via Inquiring Chef
Half Sheet Pan
Ramen Noodle Salad
23 oz packagesDried Instant Ramen Noodles
114 oz bagColeslaw Mix(I like to use a version that includes shredded carrots; can sub shredded cabbage)
1Red Bell Pepper, very thinly sliced
1Mango, very thinly sliced
1cupShelled Edamame(sub diced cucumbers)
1/4cupthinly sliced Green Onions
2Tbspchopped Fresh Cilantro(optional)
1/2cupRoasted Peanuts or Roasted Cashews, roughly chopped
With ramen noodles still in the package, smash them apart into little pieces. (I find it easier to break these apart while they’re still in the bags and use any type of can or rolling pin to break them.)
Spread crumbled noodles out on a sheet pan (discard the seasoning packet that came with them), breaking apart any remaining large pieces with your hands.
Transfer noodles to the oven. Bake, shaking the pan every few minutes, until lightly toasted and golden brown, 8 to 12 minutes total.
Combine all vinaigrette ingredients in a large bowl and whisk well.
Add salad ingredients on top, including toasted ramen noodles and toss well.
You can refrigerate the salad for up to two hours. Toss well and serve cold.
Optional Additions - This salad is also great with avocado and / or edamame. You can add up to about 1 cup of additional ingredients without the need to adjust the vinaigrette amounts.