Broccoli and Noodle Salad

Ingredients:

• 2 packs (85 g) of instant wheat Ramen noodles with Asian spices (or any other flavor)
• 85 g butter
• 1/4 cup peeled almonds
• 2 packs (340 g) shredded broccoli (found in the salad aisle at the grocery store)
• 1/4 cup sunflower seeds
• Chopped green onions for garnish

Refueling:

• 3/4 tbsp. canola oil
• 1/4 cup brown or white sugar
• 1/4 cup apple cider vinegar
• 1 packet of seasoning from a package of instant noodles

Preparation:

1. Melt the butter in a large skillet over low to medium heat. While the butter is heating, place the noodles in a bag and crush them with a rolling pin. Add the noodles and blanched almonds to the skillet and cook, stirring occasionally (over low to medium heat). Meanwhile, combine all the dressing ingredients in a small bowl. Add the shredded broccoli to the bowl and toss with the noodles, almonds, and seeds. Drizzle the dressing over the salad and toss. Sprinkle with chopped green onions.