Ramen Noodle Salad Topping with Almonds & Sunflower Seeds

Ramen Noodle Salad Topping with Almonds & Sunflower Seeds

I came across a salad recipe that used ramen noodles as part of a topping for the salad. What a novel thing to do! I don’t buy salad toppings so maybe it’s more common than not, but I was intrigued at how the texture of the noodles would be…

Ramen Noodle Salad Topping with Almonds & Sunflower Seeds

So the first time I made this crunchy topping, I was surprised at the texture of the noodles and how much I liked it. This is so quick and easy with more possibilities. There’s not many ingredients in this topping, but the combination of the baked noodles with the almonds and seeds is subtle but tasty. It’s not only great on salads, I love snacking on it and have to find the will to stop picking-out the baked noodles and enjoying them as nibbles.

It’s nice to purchase the ramen noodles in a case and have a stash on hand for quick meals. No, not with the seasoning packet, but for the noodles (really, toss those seasoning packets!)! Now even more the reason to always have them on hand for this tasty salad topping or nibbles.

I’m using an “extra light tasting” extra virgin olive oil. The extra light EVOO has a more light and delicate taste and can be used as a substitute in baking and in dishes that may not necessarily benefit from the taste of the olive oil, but would still benefit for healthful reasons. I love using olive oils and was happy to find that this type or variety of the oil exists.

Ramen Noodle Salad Topping with Almonds & Sunflower Seeds

Watch the timing when baking. It will come down to preference if you make it several times, as to the texture of the noodles. I’ve played and tested baking it at a higher temperature for less baking time, but I didn’t like the texture as much as when baking at a lower temperature and a little longer baking time. Purely preference.

Coat the ingredients well with the mere 2 tablespoons of extra virgin olive oil. If you decide to use unroasted, raw and unsalted sunflower seeds, you may want to add a tad bit more oil.

If you’re watching your salt intake and want more control over the salt content, use unsalted sunflower seeds and optionally finish off the salad topping at the end with a sprinkle of coarse salt.

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Ramen Noodle Salad Topping with Almonds & Sunflower Seeds

Makes about 3½ – 4 cups

Ingredients

• 2 packages ramen noodles, broken up in pieces and season packet discarded
• ½ cup sliced almonds
• ½ cup sunflower seeds
• 2 tablespoons extra light, extra-virgin olive oil
•  
• 1/8 to ¼ teaspoon chili powder (optional)
• sea salt or coarse salt (optional)

Method

1. Preheat oven to 375°F.
2. In a medium sized bowl, add the ramen noodles, almonds and sunflower seeds. Lightly toss to distribute.
3. Drizzle 1 tablespoon of the olive oil and stir to coat ingredients with a rubber spatula. Add the remaining tablespoon of olive and completely toss to coat.
4. Place mixture on a baking sheet and evenly distribute in a single layer on the pan.
5. Bake for about 11-12 minutes, stirring to evenly brown.
6. When the pan is removed from the oven and while it’s still warm, optionally sprinkle with chili powder and/or sea salt/coarse salt.

Store salad topping in an airtight container.© Images & content: Cristina A-Moore for TeenieCakes.com.

Teenie Notes

• Use the sea salt/coarse salt if you’re using raw or unsalted sunflower seeds.
• The chili powder is optional. Paprika or other seasonings that compliment the salad would work too.
• If using unroasted, raw and unsalted sunflower seeds, you may need to add a tad bit more oil.
• Watching your salt intake? Use unsalted sunflower seeds and optionally sprinkle with coarse salt.

Cristina A-Moore | Teenie Cakes