Ingredients 2 bags (3-ounce) Ramen Noodle Soup in Oriental flavor 3/4 stick butter 1/4 cup slivered almonds 2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store) 1/4 cup pumpkin seeds Chopped scallions, for garnish Dressing Mix: 1/4cup corn oil 1/4 cup toasted sesame oil 1/4 cup extra virgin olive oil 1/4 cup brown sugar 1/4 cup apple cider vinegar 1 ramen noodle seasoning packet Directions Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almondsand pumpkin seeds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and pumpkin seeds. Pour dressing over salad and toss to coat. Garnish with chopped scallions.
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