What you need,
1 pkg ichiban noodles, any flavour you like, I used mushroom this time
1 bag of coleslaw mix
2 tbsp. sesame seeds
¼ cup sunflower seeds
½ cup silvered almonds
2 cups sliced fresh mushrooms
2 green onions chopped
1 green and 1 colored pepper, diced. I used an orange pepper this time
2 handfuls of chow mein noodles, optional
For the dressing,
½ cup vegetable or canola oil
½ cup soy sauce
¼ cup vinegar, you can use anything you like I used cider vinegar but red wine is great, or just regular white.
1 pkg of spice from the ichiban noodles
¼ - ½ tsp. hot sauce
Fresh ground pepper, to taste
In a dry pan over medium low heat, toast the almonds, sunflower seeds until just starting to lightly brown, at the last minute add in the sesame seeds, they only take a moment to toast. Watch the seeds careful so they don’t burn.
In a large bowl combine the coleslaw mix, mushrooms, onions, peppers, ichiban noodles (crushed into small pieces) and the toasted seeds/nuts.
Make the dressing by whisking together the oil, soy sauce, vinegar, package of spice, hot sauce and pepper.
Pour the dressing over the salad mixture and toss to coat. Stash in the fridge for a couple of hours to let the flavours come together.
To serve toss in the chow mein noodles for some crunch.
Jen of My Tiny Oven
