Ingredients:

  • 2 packs (3 oz / 85g each) Instant Ramen Noodles, seasoning discarded
  • 1/2 cup (50g) Sliced Almonds
  • 1/4 cup (32g) Sunflower Seeds, shelled
  • 2 tbsp (28g) Unsalted Butter, melted
  • 1 bag (16 oz / 450g) Shredded Coleslaw Mix
  • 1/2 cup (60g) Scallions, thinly sliced
  • 1/2 cup (15g) Fresh Cilantro, chopped
  • 1 cup (150g) Edamame, shelled and cooked
  • 1/2 cup (120ml) Avocado oil
  • 1/3 cup (80ml) Rice Vinegar, unseasoned
  • 1/4 cup (50g) Granulated Sugar
  • 1 tbsp (15ml) Soy Sauce, low sodium
  • 1 tsp (5ml) Toasted Sesame Oil
  • 1/2 tsp Freshly cracked black pepper

Instructions:

  1. Keep them in the bag and use a rolling pin or the palm of your hand to break them into bite-sized pieces. Note: Don't pulverize them into dust; we want distinct chunks.
  2. Place the 2 tbsp butter in your skillet over medium heat until it starts to sizzle and foam.
  3. Add the crushed ramen, 1/2 cup sliced almonds, and 1/4 cup sunflower seeds.
  4. Stir constantly for 3-5 minutes until the noodles turn golden and smell like toasted bread. Remove from heat immediately.
  5. In a jar or small bowl, combine 1/2 cup avocado oil, 1/3 cup rice vinegar, 1/4 cup sugar, 1 tbsp soy sauce, and 1 tsp toasted sesame oil.
  6. Shake or whisk vigorously until the sugar dissolves and the liquid looks opaque.
  7. In your large bowl, dump the coleslaw mix, 1/2 cup scallions, 1/2 cup chopped cilantro, and 1 cup cooked edamame.
  8. Pour the dressing over the vegetables first to coat them, then add the cooled noodle mixture.
  9. Add 1/2 tsp freshly cracked black pepper and toss one last time until every strand is glistening.