Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins
Servings:
10
Yield:
10 servings
Ingredients
Directions
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.
Nutrition Facts (per serving)
| 248 | Calories |
| 23g | Fat |
| 8g | Carbs |
| 4g | Protein |
