Ramen Noodle Salad with Almonds, Sesame and Mandarins
Prep Time
Cooking Mode
This crispy ramen salad is packed with crunch, freshness and colour! (And if you haven’t tried toasted ramen noodles before, this just might become your new favourite salad trick.)
Salad
2 packages (120 g each) instant ramen noodles, coarsely broken (see note)
½ cup almonds, coarsely chopped
1 tbsp vegetable oil
1 tbsp toasted sesame oil
1 can mandarin orange segments in light syrup
1 package coleslaw mix
¼ lb sugar snap peas, trimmed and each cut into 3 pieces
1 mango, ripe but firm, peeled and cut into small cubes
½ English cucumber, thinly sliced into halfmoons
3 green onions, thinly sliced
Dressing
¼ cup rice vinegar
3 tbsp mandarin orange syrup
3 tbsp toasted sesame oil
2 tbsp vegetable oil
1 tbsp honey
1 tbsp roasted sesame seeds, plus more for serving
1 lime, juiced
Salad
2 packages (120 g each) instant ramen noodles, coarsely broken (see note)
½ cup almonds, coarsely chopped
1 tbsp vegetable oil
1 tbsp toasted sesame oil
1 can mandarin orange segments in light syrup
1 package coleslaw mix
¼ lb sugar snap peas, trimmed and each cut into 3 pieces
1 mango, ripe but firm, peeled and cut into small cubes
½ English cucumber, thinly sliced into halfmoons
3 green onions, thinly sliced
Dressing
¼ cup rice vinegar
3 tbsp mandarin orange syrup
3 tbsp toasted sesame oil
2 tbsp vegetable oil
1 tbsp honey
1 tbsp roasted sesame seeds, plus more for serving
1 lime, juiced
Directions
1With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2On the baking sheet, toss the ramen noodles and almonds with the vegetable oil and sesame oil. Season generously with salt and pepper. Spread the mixture out in an even layer. Bake for 10 min. or until the noodles and almonds are toasted, stirring halfway through cooking. Transfer to a plate and let cool completely, about 15 min.
3Meanwhile, strain the mandarin segments through a sieve set over a bowl. Set the mandarins and syrup aside separately.
4To make dressing: In a large bowl, whisk together the vinegar, mandarin syrup, sesame and vegetable oils, honey, sesame seeds and lime juice. Season with salt and pepper. Discard the remaining mandarin syrup or reserve for another use (see note).
5Add the coleslaw mix, sugar snap peas, mango, cucumber and green onions to the bowl of dressing. Mix well to combine. Add the ramen noodles and almonds. Toss gently to further combine. Adjust the seasoning to taste. Transfer to a large salad bowl.
6Garnish ramen noodle salad with the mandarin segments and more sesame seeds. Serve immediately.
Tips
1
Dried ramen noodles come with their own sachet of seasoning, but you will only need the noodles for this recipe. Add the toasted ramen noodles to the salad just before serving to prevent them from getting soggy.
2
Extra mandarin syrup can be used for drizzling over yogurt or for flavouring cocktails.
Disclaimer
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Personal Note
Personal Note
