Asian Pasta Salad

• 2 tablespoons sliced almonds
• 2 tablespoons unsalted sunflower seed kernels
• 1 (8-ounce) package Chinese noodles, crumbled (such as ka-me)
• 1/3 cup white wine vinegar
• 1/3 cup less-sodium beef broth
• 1/4 cup sugar
• 2 tablespoons canola oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup chopped green onions
• 1 (10-ounce) package angel hair slaw

1. Heat a medium nonstick skillet over medium heat. Add almonds, sunflower seed kernels, and noodles to pan; cook 3 minutes or until lightly toasted, stirring frequently.
2. Combine vinegar, broth, sugar, oil, salt, and pepper in a small bowl, stirring with a whisk.
3. Combine toasted noodle mixture, green onions, and slaw in a large bowl. Add vinegar mixture, tossing well to combine. Let stand 5 minutes before serving.

almonds, kernels, chinese noodles, white wine vinegar, beef broth, sugar, canola oil, salt, freshly ground black pepper, green onions, hair slaw

Taken from www.myrecipes.com/recipe/asian-pasta-salad (may not work)