Ingredients:

  • 2 packages (3 oz/85g each) ramen noodles, seasoning packets discarded
  • 1/4 cup (30g) slivered almonds
  • 1/4 cup (30g) sesame seeds
  • 1/2 cup (75g) sunflower seeds
  • 1/2 cup (75g) green onions, thinly sliced
  • 1 cup (150g) shredded carrots
  • 1 cup (150g) shredded purple cabbage
  • 1 red bell pepper, diced (about 1 cup/150g)
  • 1 cup (150g) frozen peas, thawed (or edamame)
  • Optional: 1 lb (450g) cooked chicken or tofu, cubed
  • 1/2 cup (120ml) vegetable oil
  • 1/4 cup (60ml) rice vinegar
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Crumble the ramen noodles. In a large skillet, toast the noodles, almonds, sesame seeds, and sunflower seeds over medium heat until golden brown and fragrant, stirring constantly. Be careful not to burn them! Remove from heat and let cool.
  2. Chop or shred all the vegetables as directed in the ingredient list.
  3. In a small bowl or jar, whisk together the vegetable oil, rice vinegar, sugar, soy sauce, sesame oil, ginger, garlic powder, and red pepper flakes (if using). Taste and adjust seasonings as needed.
  4. In a large mixing bowl, combine the toasted noodle mixture, green onions, carrots, cabbage, red bell pepper, peas (or edamame), and cooked chicken or tofu (if using).
  5. Pour the dressing over the salad and toss gently to combine. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The longer it chills, the better it tastes! Give it another toss before serving. This crunchy asian ramen salad is a fantastic dish.