Ramen Noodle Salad
Serving Size / Yield
- 2 pkg. chicken-flavored ramen noodles (broken into pieces) (packet included)
- 1/2 C. raw sunflower seeds
- 1/2 C. slivered almonds
- 1 pkg. coleslaw mix 3 green onions (chopped)
- 1 C. celery (chopped)
- 1/2 C. red bell pepper
- 1/2 C. olive oil
- 3 tbsp. white vinegar
- 1 tbsp. white sugar
Preheat oven to 350 degrees F.
Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
Bake noodles, sunflower seeds, and almonds for 10 to 15 minutes.
Once they are heated, let cool.
Combine coleslaw mix, red pepper, celery, and green onions in a large bowl.
Pour cooled noodle mixture over the top.
Whisk olive oil, reserved ramen seasoning packets, vinegar, and sugar together in a small bowl.
Pour dressing over noodle salad and stir until the salad is coated.