Asian Ramen Noodle Salad with Mandarin Oranges
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Asian Ramen Noodle Salad with Mandarin Oranges
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This Asian Ramen Noodle Salad features toasted noodles, fresh vegetables, and a tangy homemade dressing to create a perfect crunchy salad for picnics, and barbecues.
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Ingredients
For The Salad
- 1 tablespoon vegetable oil
- 2 ounce packages ramen noodles crushed
- 1.5 cups sliced almonds
- 2 pounds cole slaw (tri-color)
- 8 ounces fresh snow peas sliced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 15 ounces mandarin oranges drained well
- 8 ounces diced water chestnuts drained well
- 4 green onions sliced, green parts only
- 1/3 cup chopped fresh cilantro
- Sesame seeds for garnish optional
For The Dressing
- 1/2 cup vegetable oil
- 6 tablespoons granulated sugar
- 6 tablespoons lemon juice freshly squeezed
- 1/2 tablespoon toasted sesame oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- In a large skillet over medium-low heat, add the oil once hot. Add the crushed noodles and almonds. Cook, often stirring, until toasted and lightly golden brown, about 8-10 minutes. Place on a plate to stop cooking and set aside.
- Make the dressing in a medium bowl, whisk together the oil, sugar, lemon juice, sesame oil, salt, pepper, and garlic powder.
- In a large bowl, add the slaw, snow peas, bell peppers, mandarin oranges, water chestnuts, green onions, cilantro, and the noodle almond mixture.
- Add the dressing and toss to combine. Serve immediately with a sesame seed garnish if using.
Notes
- Recipe Tips
- If you are making this for a party, I suggest waiting to add the noodles and almonds right before serving. If not, they will become soggy from soaking up the dressing. However, I think it is still delicious when the noodles get soggy!
- I like to crush the noodles so there are larger and smaller pieces and a variety of textures. But you can leave the pieces as big or small as you like.
- This makes a large batch, but it is easy to make half a batch or even double it if needed.
- The dressing is sweet and tangy and goes perfectly with all the ingredients. Overall the salad is a perfect balance of salty and sweet.
- Use your favorite citrus juice in place of lemon juice in the dressing. However, it may not have the same tangy flavor.
- If you want even more crunch, double the noodles and add one more tablespoon of oil when toasting.
- Other additions include edamame, jalapenos, peas, napa cabbage, daikon radish, or fresh bean sprouts.
- Keep leftovers in the fridge for up to 5 days.
- If you know you aren’t going to eat it all at once, I suggest keeping the noodles and almonds separate from the salad and adding them to each portion. The toasted noodles can be kept at room temperature in a sealed container.
- I do not suggest freezing.
Nutrition Information
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Calories
132kcal
(7%)
Carbohydrates
19g
(6%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.002g
Sodium
162mg
(7%)
Potassium
318mg
(9%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
691IU
(14%)
Vitamin C
63mg
(70%)
Calcium
71mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.002g | 0% |
| Sodium | 162mg | 7% |
| Potassium | 318mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 691IU | 14% |
| Vitamin C | 63mg | 70% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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