Crunchy Asian Ramen Noodle Salad

Ingredients

• Almonds

  Nuts, raw

  ½ cup, sliced or 46g

• Ramen noodle soup

  Any flavor, dry

  2 package or 170g

• Edamame

  Frozen, unprepared

  1 cup or 118g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ⅔ cup or 149g

• Honey

  ⅓ cup or 113g

• Rice wine vinegar

  ⅓ cup or 79g

• Soy sauce

  Made from soy (tamari)

  2 tsp or 12g

• Sesame oil

  Salad or cooking

  ¼ tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cabbage

  Raw

  5 cup, chopped or 445g

• Avocados

  Florida, raw

  1 fruit without skin and seeds or 304g

• Mangos

  Raw

  1 fruit without refuse or 207g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

Directions

1. Preheat oven to 425 degrees F.
2. Bring a medium size pot of water to boil. Toss in edamame and boil for about 5 minutes. Drain and set aside.
3. Crumble ramen noodles and set aside.
4. 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.
5. Chop cabbage, avocado, scallions, and mango. Set aside.
6. In a large bowl whisk together oil, honey, rice wine vinegar, soy sauce, sesame oil, and salt and pepper.
7. Combine all ingredients in the large bowl and toss to combine.
8. Serve immediately or cover and refrigerate for up to 3 days.

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