Crunchy Asian Ramen Noodle Salad

12 20 407
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 8
Crunchy Asian Ramen Noodle Salad
Health Highlights


1/2 cup Avocado oil (or grape seed oil, for dressing)
1/4 cup Honey (for for dressing)
1/4 cup Rice vinegar (for dressing)
2 tsp Soy sauce, low sodium (for dressing)
1/2 tsp Sesame oil (for dressing)
2 individual package Ramen noodle, dry
1/2 cup Sliced almonds
1 bag (16oz) Coleslaw mix
2 cup Edamame (soybeans), cooked (shelled)
1 mango Mango (peeled, pitted, and julienned)
1 cup cubes Avocado
1/2 cup Green onion (thinly sliced)


  1. 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 roast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside to cool.
  2. Once the ramen has cooled, transfer to a large bowl and add the coleslaw mix, shelled, edamame, mango, cubed avocado, green onion, and the prepared vinaigrette. Toss to combine.
  3. Serve immediately, or cover and refrigerate for up to 3 days (see notes below).


This salad is much better eaten the first day, as the noodles lose their “crunch” the longer it sits, and the avocado may brown. However, it’s perfectly edible and enjoyable even after a few days!

Nutrition Facts

Per Portion

Calories 407
Calories from fat 229
Calories from saturated fat 37
Total Fat 25.4 g
Saturated Fat 4.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.3 g
Monounsaturated Fat 15.3 g
Cholesterol 0
Sodium 509 mg
Potassium 541 mg
Total Carbohydrate 38 g
Dietary Fiber 6.4 g
Sugars 16.3 g
Protein 10.0 g

Dietary servings

Per Portion

Fruit 0.3
Meat Alternative 0.5
Vegetables 2.0

Energy sources


Meal Type(s)