Ramen noodles and college go together like peanut butter and jelly. Ramen noodles are known for being easy, cheap and getting the job done. Even if you’re a huge Ramen fan, the chicken and beef seasoning packets get a little boring after awhile, and don’t even get us started on the sodium content in those tiny packets.
Valley is taking a healthy, fresh spin on ramen noodles in this Asian salad recipe filled with fresh fruit, veggies and your beloved Ramen noodles— no flavor packets needed.
What You’ll Need:
- 2 packages of Ramen noodles
- 1 bag of Asian slaw mix
- 1 cup diced mango
- 1 cup diced pineapple
- 1 cup cooked edamame
- ½ cup sliced scallions
- ½ cup sliced almonds
- Any Asian vinaigrette dressing (we love Wegman’s brand ginger sesame vinaigrette)
What You’ll Do:
1. Preheat the oven to 425 degrees. Break apart the ramen noodles and spread them out on a baking sheet. Mix in the sliced almonds and bake for five to seven minutes. You want the noodles to brown, but not burn. Set aside.
2. Combine the rest of the ingredients in a large bowl and mix together. Add the ramen and almonds and continue to toss. Then add as much or as little dressing as you want and pat yourself on the back for making your ramen noodles as healthy as possible.
This colorful salad is great to bring to a tailgate or for dinner in your apartment. It lasts for about two days in the refrigerator, so make a big batch and enjoy!