Asian Pasta Salad

I make this salad at least once every summer so today I made it to take to a barbecue tonight. It's popular with everyone and one of our family favorites. I think I originally got the recipe from Cooking Light but I think there are many versions of it. I like this recipe because it does not use Top Ramen noodles - a food I despise because the product has no nutritional value and I see so many unhealthy people eating them! I refuse to buy them. Are there good foods or bad food? Yes and Top Ramen is definitely a bad food! But this is a good Asian Pasta Salad recipe!

Makes 12 servings

2 Tbsp. sliced almonds
2 Tbsp. unsalted sunflower seed kernels
1 (8-ounce) package Chinese noodles, crumbled (such as KA-ME)

I use these which are actually Japanese but they work great:

1/3 cup white wine vinegar
1/3 cup beef broth
1/4 cup sugar
2 Tbsp. oil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1 cup chopped green onions
1 (10-ounce) package angel hair slaw mix

1. Heat nonstick skillet over medium heat. Add almonds, sunflower seed kernels, and noodles to pan.

2. Cook 3-5 minutes or until lightly toasted, stirring frequently.

3. Combine vinegar, broth, sugar, oil, salt, and pepper in a small bowl, stirring with a whisk.

4. Pour slaw mixture into a large salad bowl and add green onions.

5. Add toasted noodle mixture to slaw mixture.

6. Mix all together and pour vinegar mixture over salad.

7. Toss well to combine. Let set 5 minutes before serving.

And there it is at the table of salads at the barbecue we attended. You see how nobody ever brings a salad like this one which always makes it a winner at a potluck.

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