2 (3-oz) packages of ramen noodles*, crumbled (discard seasoning packets)
10 oz frozen edamame, cooked and shelled
1 avocado, peeled, pitted and diced
1 mango, peeled, pitted, and julienned (or diced) OR 1 can mandarin oranges
1/2 cup sliced almonds
1/2 cup sliced green onions
1 teaspoon sesame seeds (optional)
For Vinaigrette:
1/2 cup avocado oil (or vegetable oil)
1/4 cup honey (or your desired sweetener)
1/4 cup rice vinegar (or cider vinegar)
2 teaspoons soy sauce
1/4 teaspoon toasted sesame oil
pinch of salt and black pepper
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 toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.
To make the vinaigrette, whisk all ingredients together until combined.
Add ingredients together in a large bowl. Top with vinaigrette. Toss until combined.
Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their “crunch” the longer it sits, and the avocado may brown a bit. Still, it’s perfectly edible and enjoyable even after a few days!)
Recipe and image from gimmesomeoven.com
