The sweet peanut dressing and crunchy ramen noodles totally make this crave-worthy! This salad is inspired by a salad that my mom used to make for me. It was SO good! I tried to lighten it up a bit and clean up the ingredients and I didn’t sacrifice any flavor! I used shrimp here for the protein, but you can use what you like. I’ve also made it with chicken. Both are great! This is the perfect light dinner for these warm summer nights!

Here is what you will need:

• Mixed Greens
• Cucumbers
• Edamame – shelled. I usually find his frozen at Whole Foods or Trader Joe’s. I have also seen it from time to time at Aldi.
• Cooked Shrimp – you can cook it yourself, or buy it cooked.
• Ramen Packet – uncooked. I used 1/4 of a packet to make this, but you can cook up the whole package if you want and use it on additional salads. Discard the seasoning package.
• Clementine Orange – peeled. You can also use mandarin oranges in a jar.
• Butter
• Green Onions
• Peanuts
• PB2 – powdered peanut butter
• Peanut Butter – this adds richness. You can leave it out if you like, but it makes the dressing creamier.
• Coconut Aminos – or Low Sodium Soy Sauce
• AJI- Mirin – this gives a nice sweetness to the dressing
• Rice Wine
• Sesame Oil

DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)

Crunchy Ramen Salad

Course: Lunch, DinnerDifficulty: Easy

Servings

2

servings

Prep time

12

minutes

Calories

492

kcal

Protein

46.5

g

Fat

19.2

F

Carbohydrates

32.9

g

Ingredients

• 6 cups mixed greens

• 12 oz cooked shrimp

• 1 cup shelled edamame

• 1/2 cup sliced cucumber

• 1/4 package ramen noodles, uncooked

• 1/2 tbsp butter

• 1 mandarin orange

• 1 tbsp crushed peanuts

• Sliced green onion, for garnish

• Peanut Dressing

• 1/4 cup peanut butter powder (I use PB2)

• 2 tbsp coconut aminos (GF) or low sodium soy sauce

• 1 tbsp creamy peanut butter

• 1 tbsp rice vinegar

• 1 tbsp rice wine ( I user Kikkoman AJI-Mirin)

• 1 tsp Lakanto brown sugar substitute

• 1/2 tsp sesame oil

Directions

• Mix all dressing ingredients together.
• Break up ramen into small pieces. Heat a pan over medium heat. Add butter. Once melted, add ramen pieces. Cook, stirring constantly until ramen pieces have browned. Remove from hot pan and set aside.
• Divide mixed greens, shrimp, cucumbers, edamame, oranges, ramen pieces and peanuts between two bowls.
• Drizzle with dressing and garnish with green onions.

Notes

• MFP Entry: Sprinkles and the Smiths Crunchy Ramen Salad