Crunchy Asian Ramen Noodle Salad

Check out how many calories in Crunchy Asian Ramen Noodle Salad. Get answers to all your nutrition facts questions at FitClick.
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filed under Salads

Salads
 
Serving size: 1 bowl
Recipe category: Salads
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 236 (12% DV)
Fat: 11g (17% DV)
Carbohydrates: 30g (10% DV)
Protein: 6g (11% DV)
Ingredients:  Makes 8 servings (8 bowls)

Tip: For nutritional information on all the ingredients in Crunchy Asian Ramen Noodle Salad just click on each ingredient name. Then adjust the serving size for any Crunchy Asian Ramen Noodle Salad ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
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. This toasting will make the raw ramen delicious rather than inedible! If almonds are already dry-roasted, toasting them again is optional.

Whisk all vinaigrette ingredients together until combined.

Combine ingredients in a large bowl, and 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!)
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