Ingredients:

  • 1 large head Napa Cabbage, shredded thinly
  • 2 bunches Green Onions, sliced on a bias
  • 2 packages Instant Ramen Noodles, flavor packets discarded
  • 1 cup Sliced Almonds
  • 1/2 cup Toasted Sunflower Seeds
  • 4 tbsp Unsalted Butter
  • 3/4 cup Canola Oil
  • 1/3 cup Rice Vinegar
  • 1/2 cup Granulated Sugar
  • 2 tbsp Soy Sauce
  • 1 tsp Toasted Sesame Oil

Instructions:

  1. Crush the dry ramen noodles into small, bite-sized shards while still in the bag. Melt the butter in a large skillet over medium heat.
  2. Add the crushed noodles and sliced almonds to the skillet. Stir constantly for 3–5 minutes until the noodles reach a mahogany-colored brown and smell nutty. Remove from heat immediately.
  3. In a small bowl or mason jar, combine the granulated sugar, rice vinegar, and soy sauce. Whisk vigorously until the sugar has mostly dissolved.
  4. Slowly stream in the canola oil and sesame oil while whisking constantly to create a stable emulsion.
  5. In a massive mixing bowl, combine the shredded napa cabbage and green onions. Toss with the toasted noodle mixture and sunflower seeds, then pour the dressing over the top and serve immediately.