Ramen Noodle Salad
This ramen recipe is satisfying and actually good for you! So, go ahead and swipe some ramen from your roommate’s stash and make this salad…just be sure to share some with your roomie.
PER SERVING 337 CALORIES 
TOTAL TIME 20 MINUTES 
GROCERIES 5 INGREDIENTS
Makes: 6 servings
Serving size: 1 ½ cups
2 (3oz [85g]) packages dry ramen noodles
¼ cup slivered or sliced almonds
14oz (400g) bag coleslaw mix
2 scallions, chopped
½ cup store-bought sesame-ginger salad dressing
- Preheat the oven to 400°F (205°C).
- Discard the seasoning packets and break up the noodles, spreading them across a large baking sheet. Scatter the almonds over the noodles.
- Transfer to the oven and toast for about 5 to 6 minutes or until the noodles are golden brown, turning them with a spatula a few times times during toasting. Set aside to cool slightly.
- In a large bowl, toss the coleslaw mix and scallions. Add the toasted ramen and almonds and dressing. Toss again and then serve. (This salad is best made about 1 hour ahead, but make sure to eat it the same day you make it so the noodles are still crunchy.)
{TIP}
You can make your own sesame-ginger dressing by whisking together 1 tablespoon each of canola oil, soy sauce, lime juice, honey, and toasted sesame oil. For an extra protein boost, add some cooked chicken or shelled edamame.
Per serving: 11g fat, 0g saturated fat, 39g carbohydrates, 10g protein
SIMPLE SOUPS AND SALADS | Ramen Noodle Salad
Ramen Noodle Salad