Crunchy Asian Noodle Salad

• 3 ounces, weight Ramen Noodles, Oriental Flavored, Noodles Crushed
• 1/4 cups Sliced Almonds
• 1/4 cups Sunflower Seeds (optional)
• 1 box (7.75 Oz. Size) Betty Crocker Suddenly Salad, Classic Flavor
• 3 Tablespoons Sugar
• 3 Tablespoons Vegetable Oil
• 2 Tablespoons Apple Cider Vinegar
• 1 Tablespoon Soy Sauce
• 30 ounces, weight Mandarin Oranges, Drained With Juice Reserved
• 24 ounces, weight Broccoli Slaw
• 2 cups Sugar Snap Peas Or Snow Peas, Chopped In Half
• 1 bunch Green Onions, Sliced
• 1 bunch Cilantro (small), Chopped

1. Preheat the oven to 350u0b0F. Combine the crushed ramen noodles, almonds and sunflower seeds (if using) on a baking tray and toast for about 8 minutes until lightly golden. Set aside.
2. Cook pasta according to package instructions in boiling water; drain and rinse with cold water. Meanwhile, in a jelly jar, combine the seasoning packets from the pasta salad and soup mix. Add the sugar, oil, vinegar and soy sauce. Add 2-4 tablespoons of the reserved mandarin orange juice. Taste for seasoning and adjust with more vinegar, juice and soy sauce, if necessary.
3. Combine the pasta with the broccoli slaw, snow/snap peas, oranges, green onions and cilantro. Toss gently to combine. When you are ready to serve, toss everything with the salad dressing. Serve topped with the toasted almonds, noodles and seeds.

noodles, ubc, ubc, salad, sugar, vegetable oil, apple cider vinegar, soy sauce, oranges, weight broccoli, sugar, green onions, cilantro

Taken from tastykitchen.com/recipes/salads/crunchy-asian-noodle-salad/ (may not work)