Oriental Chicken Salad with Crunchy Noodles

Ingredients:
  • 2 -3 cups chopped cooked chicken breasts
  •  1  cup cabbage, shredded or chopped
  • 1 bunch green onion, finely chopped
  •  2 (2 1/2 ounce) packages slivered almonds
  • 3 tablespoons sunflower seeds
  • 2 packages noodles or 2 packages other ramen-type soup
  •  3 tablespoons oil
Dressing:
  • 3/4 cup vegetable oil or 3/4 cup canola oil
  • 4 1/2 tablespoons seasoned rice vinegar
  • 4 1/2 tablespoon sugar
  • 2 teaspoons salt
  • 1 teaspoon pepper
Preparation:
  • Prepare dressing and set aside.
  • 2 Smash noodles and brown over medium heat in 3 tbs oil.
  • Add slivered almonds..
  • The noodles have turned a dark golden brown, remove from heat and set aside.
  • Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
  •  Add the noodles/almond mixture and stir well.
  •  Add dressing and stir to coat.
  •  Prepare the dressing right before serving.
  •  It sits in the refrigerator too long, it gets very thick and won't remix well.
  •  Also, this amount of dressing is just the right amount to give the salad a good coating.