Crunchy Asian Ramen Salad

Imagine a World where adults ratify the use of crispy ramen and pass it off as ‘almost-healthy’? Right here, on this rainy day, the only thing better than spicy soupy ramen is the delicious, ‘healthy’ and crunchy ramen salad.Ramen Salad

Shopping list

  • 1 Packet of Maggi/Ramen
  • 2 Handful Sprouts
  • 1  diced Mango
  • 1 diced Avocado
  • 1/2 chopped Onion
  • 1 chopped Tomato
  • 10 broad beans {u can use almonds or any nut you like}
    For the dressing:
  • 1/2 tsp honey
  • 1/2 tsp sweet chilli sauce
  • 1 tsp vinegar {I use rice wine vinegar}
  • 1/2 tsp soy {I use light soy}
  • Salt & pepper

I stir fried the ramen into a hot pan with oil. I also used some of the Ramen powder to spice it up. I like the cooking of the ramen to be varied but if you are fussy, you can easily toast the ramen in the oven for about 5 minutes along with the nut of your choice for that uniform golden colour.

The best thing about this salad is that you can use any ingredients you like. I had the satisfaction of using all left overs like broad beans and sprouts. Crunchy Ramen makes anything look good! 


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