Ingredients:

  • 2 packages (3 oz each) Instant Ramen noodles (discard the flavor packets)
  • 1/2 cup (50g) slivered almonds
  • 1/4 cup (35g) sunflower seeds (hulled)
  • 2 tbsp (28g) unsalted butter, melted
  • 1 bag (16 oz / 450g) pre-packaged coleslaw mix
  • 1 bunch green onions, thinly sliced
  • 1/2 cup (15g) fresh cilantro, roughly chopped
  • 1 cup (150g) edamame, shelled and cooked
  • 1/2 cup (120ml) neutral oil (Canola or Grapeseed)
  • 1/4 cup (60ml) rice vinegar
  • 1/3 cup (65g) granulated sugar
  • 2 tbsp (30ml) low-sodium soy sauce
  • 1 tsp (5ml) toasted sesame oil
  • 1/2 tsp black pepper

Instructions:

  1. Crush the noodles. Keep the ramen in the closed bags and smash them with a rolling pin or the back of a heavy spoon until they are bite-sized pieces.
  2. Melt the butter. In a large skillet over medium heat, melt the 2 tbsp of unsalted butter until it begins to foam and sizzle.
  3. Toast the crunch. Add the crushed noodles, 1/2 cup slivered almonds, and 1/4 cup sunflower seeds to the skillet.
  4. Stir constantly. Cook for about 5 to 7 minutes until the noodles are deep golden brown and smell like popcorn. Note: They go from golden to burnt very fast, so don't walk away!
  5. Cool completely. Spread the toasted mixture onto a baking sheet or plate. Let it cool entirely to maintain that shatter texture.
  6. Whisk the dressing. In a small bowl or jar, combine the oil, rice vinegar, sugar, soy sauce, sesame oil, and pepper. Whisk until the sugar is fully dissolved and the mixture looks glossy.
  7. Prep the base. In your massive bowl, toss together the coleslaw mix, sliced green onions, cilantro, and the cup of cooked edamame.
  8. Combine and serve. Just before you're ready to eat, pour the dressing over the greens and toss. Fold in the cooled ramen mixture last.