Ingredients
10
10 servings
- •¼ cup butter
- •1 cup sunflower kernels
- •1 (3 ounce) package ramen noodles, broken into pieces
- •1 head napa cabbage, chopped
- •4 spring onions, diced
- •½ cup vinegar
- •½ cup vegetable oil
- •2 tablespoons white sugar
- •2 tablespoons soy sauce
Instructions
- Melt butter in a large skillet over medium heat; cook and stir sunflower kernels and ramen noodles in hot butter until sunflower kernels are lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer into a bowl to cool.
- Stir sunflower seeds and ramen noodles with napa cabbage and spring onions in a large salad bowl. Whisk vinegar, vegetable oil, sugar, and soy sauce together in a separate bowl until sugar has dissolved; pour dressing over salad and toss.
Nutritional Facts
Per 10 servings
- Calories: 248
- Carbohydrate: 8g
- Fat: 23g
- Fiber: 2g
- Protein: 4g
- Sugar: 4g
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