For this recipe you will need:
5 packages of Ramen Noodles *make sure to have 2 that are ORIENTAL flavor. I'm going to use 4 the next time I make this...I thought it was a little noodle heavy this time.
2 Carrots, grated. 3 would also be good
1 bag Broccoli Slaw. I'm probably also going to use 2 of these next time. I purchased the Organic version, which was very nice but might have a slightly lower package weight.
1 bunch scallions aka green onions
6 Tbsp. Rice Wine Vinegar, seasoned
5 Tbsp. Vegetable Oil
2 tsp. Toasted Sesame Oil
1/2 Cup Sesame Seeds
Salt & Pepper to taste
Optional: Cashews, Broccoli florets
Break "bricks" of Ramen noodles before opening the packages into 4 or 6 pieces (this saves having to cut the noodles later). Open packages and set aside seasoning packet. Boil Ramen Noodles according to package directions, drain and set aside.
I grated my carrot directly into my large bowl to save washing extra dishes later. Slice the green onions & add them into the bowl as well. I added my bag of broccoli slaw and then tossed in the ramen noodles after they cooled off a little.
While the ramen was cooking I mixed the dressing. I used 2 of the Oriental Flavor packets that came in with the ramen noodles. Add the vinegar & oil and whisk to combine. Taste it & see if you think this needs a little sweetness. I *think* I added a little light brown sugar to the dressing, but can't remember.
Toss the dressing onto the mixture, add the sunflower seeds & you are ready to go! Season with salt & pepper to taste. After I made the initial batch of this I found some cashews & those fit in really well with this. I also think some blanched broccoli would also add some more color & a nice crunch to this salad. As you can tell, I want it to have more vegetables and less noodles next time.
Hope you all enjoy it. We had this with the baked beans I posted a couple weeks ago & some pulled pork sandwiches.
