Ingredients

Start to finish: 30 minutes
Servings: 6

3 tablespoons toasted sesame or peanut oil
2 tablespoons seasoned rice vinegar
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons canola oil
Pinch red pepper flakes
3-ounce package instant ramen noodles, seasoning packet discarded, noodles broken into small pieces
2 tablespoons sesame seeds
10-ounce bag baby spinach greens
1 bunch scallions, finely chopped
1 green apple, cored and cut into matchsticks
1/4 cup dried cranberries

Directions

To make the dressing, in a small bowl, whisk together the sesame oil, rice vinegar, honey and soy sauce. Set aside.

In a medium skillet over medium heat, combine the canola oil and red pepper flakes. Heat for 30 seconds, then add the noodles and sesame seeds. Cook, stirring constantly, until golden, about 8 minutes.

Transfer the noodle mixture to a large bowl and let cool 10 minutes. Add the spinach, scallions and apple slices, then drizzle with dressing and toss to coat. Top with dried cranberries.