Ingredients:

  • 2 blocks Instant ramen noodles (discard seasoning)
  • 1/2 cup Slivered Almonds
  • 2 Tbsp Toasted Sesame Seeds
  • 1/2 medium head Green Cabbage, finely shredded
  • 2 large Carrots, shredded or julienned
  • 4 Spring Onions (Scallions), thinly sliced
  • 1/2 cup packed Fresh Coriander (Cilantro), roughly chopped
  • 1 large Red Bell Pepper, thinly sliced
  • 1/2 cup Vegetable Oil
  • 1/4 cup Rice Wine Vinegar, unseasoned
  • 1/4 cup Soy Sauce (low sodium preferred)
  • 3 Tbsp Granulated Sugar
  • 1 Tbsp Toasted Sesame Oil
  • 1 tsp Fresh Ginger, grated or finely minced
  • 1 clove Garlic, finely minced

Instructions:

  1. Prep the Crunchy Topping: Break up the two blocks of dry ramen noodles roughly into small, bite-sized pieces (about 1cm/half-inch).
  2. Toast the Crunch: Heat a dry, non-stick skillet over medium heat. Add the broken ramen pieces, slivered almonds, and sesame seeds.
  3. Monitor Carefully: Stir constantly until the mixture is golden brown and fragrant (3-5 minutes). Immediately transfer the mixture to a plate and set aside to cool completely—this is vital for maximum crunch!
  4. Cook and Chill Noodles: Boil the ramen noodles according to package directions (usually 3 minutes). Drain immediately and rinse well with cold water to stop the cooking and remove excess starch. Toss the cooled noodles lightly with 1 teaspoon of vegetable oil to prevent sticking. Set aside.
  5. Shred the Veg: Finely shred the cabbage, julienne or grate the carrots, and thinly slice the bell pepper and spring onions.
  6. Combine Salad Base: Place all the prepared vegetables, the chopped coriander, and the chilled, cooked ramen noodles into your largest mixing bowl.
  7. Whisk the Dressing: In a separate medium bowl or jar, combine all the dressing ingredients: vegetable oil, rice wine vinegar, soy sauce, sugar, sesame oil, grated ginger, and minced garlic.
  8. Emulsify: Whisk vigorously until the sugar is dissolved and the dressing is uniform and slightly thickened. Taste and adjust seasoning as needed.
  9. Combine (The Critical Step): Just before serving, pour about three-quarters of the dressing over the salad mixture. Toss gently but thoroughly until everything is evenly coated.
  10. Add the Crunch: Sprinkle the cooled, toasted ramen/almond mixture over the salad. Give it one final, quick toss and serve immediately to ensure the ultimate crunch factor.