Ramen Noodle Salad

Step 1

Place uncooked ramen noodles in a ziplock bag and crush then into tiny pieces.

Step 2

Heat a skillet over medium heat and add uncooked ramen and almonds (if they aren't already roasted) stirring often. You'll know they are becoming toasted when they're almost just like the color of peanut butter. Not all pieces will toast up perfectly- don't try cause other pieces will burn then. Add sesame seeds to the uncooked ramen when its almost done and toast those with it all for about a minute. Set aside.

Step 3

In a jar (or grab a small bowl and whisk it together super well) add oil, vinegar, sweetener, garlic powder, and soy sauce. Place the lid on and shake well.

Step 4

In a large bowl add coleslaw mix, edamame, onions, oranges, ramen, almonds, and sesame seeds then toss with the dressing. You can either salt and pepper to taste here or add about 3/4 tsp of the seasoning packet from the ramen. It's up to you! Serve immediately.

Step 5

Make ahead tips: Make dressing and mix with all ingredients. Toast ramen/almonds/sesame seeds, but keep separate until serving. I personally still really enjoy it as leftovers with everything mixed together. Stays good for 4-5 days in a container with a tight fitting lid.