Combine rice vinegar, soy sauce, brown sugar, sesame oil, ginger powder, and crushed red pepper in a jar or bowl. Whisk until blended, then slowly drizzle in avocado oil while whisking until emulsified.

Bring a pot of water to boil. Add ramen noodles and cook for 2-3 minutes until tender, then drain and let cool.

In a mixing bowl, toss warm noodles with 4 tablespoons of prepared dressing until evenly coated.

Let dressed noodles cool to room temperature, then refrigerate for 20-30 minutes.

Portion noodles into bowls and top with cherry tomatoes, corn, spinach, green onions, seaweed, mushrooms, and edamame. Drizzle with extra dressing.

Sprinkle sesame seeds and crunchy noodles over the salad before serving.