Ingredients:
2 tablespoons sliced almonds
2 tablespoons unsalted sunflower seeds
1 (8 ounce) packages chinese noodles
1/3 cup white wine vinegar
1/3 cup low sodium beef broth
1/4 cup sugar
2 tablespoons canola oil
1/4 teaspoon fresh ground black pepper
1 cup chopped green onions
1 (10 ounce) packages cabbage coleslaw blend
Directions:
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.
Combine vinegar, broth, sugar, oil, salt and pepper in a small bowl, stirring with whisk.
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.
Servings: 12
Time preparation: 7 min.
Time total: 15 min.