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Set oven to 350 degrees. Place the slightly crushed Ramen noodles and the sunflower seeds onto a baking sheet in a single layer. Bake for about 8-10 minutes or until lightly browned; cool completely. In a large bowl combine the broccoli slaw with green onions, toasted Ramen noodles and sunflower seeds; toss to combine. For dressing; in a small bowl whisk together, sesame oil, vegetable oil, rice wine vinegar, salt and the seasoning package from the Ramen noodles; mix well to combine. Pour the dressing over the broccoli slaw mix; toss to coat. Season with black pepper and more salt (if desired) to taste. Sprinkle the top with more toasted sunflower seeds if desired.
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Large ceramic ramen bowls — proper size for noodle soup with toppings
Ramen from scratch — broth types, tare, noodle making, toppings
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh alkaline ramen noodles — springy, yellow, restaurant-quality
Electric noodle maker — extrude fresh ramen, udon, pasta
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Large ceramic ramen bowls — proper size for noodle soup with toppings
Ramen from scratch — broth types, tare, noodle making, toppings
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh alkaline ramen noodles — springy, yellow, restaurant-quality
Electric noodle maker — extrude fresh ramen, udon, pasta