Crunchy Thai Ramen Noodle Salad

0 Preheat oven to 350°F / 177°C.
1 With ramen noodles still in the package, smash them apart into little pieces. (I find it easier to break these apart while they’re still in the bags and use any type of can or rolling pin to break them.)
2 Spread crumbled noodles out on a sheet pan (discard the seasoning packet that came with them), breaking apart any remaining large pieces with your hands.
3 Transfer noodles to the oven. Bake, shaking the pan every few minutes, until lightly toasted and golden brown, 8 to 12 minutes total. 
4 Combine all vinaigrette ingredients in a large bowl and whisk well.
5 Add salad ingredients on top, including toasted ramen noodles and toss well. 
6 You can refrigerate the salad for up to two hours. Toss well and serve cold.