Asian noodle salad

Ingredients for 4 servings:

• 1 head of iceberg lettuce
• 1 pack of ready-made mix for Asian noodle snack chicken (noodles and spice)
• 100 g almond sticks
• 4 tbsp sunflower seeds
• 1 bunch of spring onions
• 1 cup oil
• 2 tbsp vinegar
• ½ tsp salt
• 2 tbsp sugar
• possibly pineapple

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

a slightly different salad, quick and tasty at the same time

Finely chop the cabbage, slice the spring onions, mash the Asian noodle snack in your hand, and add it to the salad. Toast the slivered almonds and sunflower seeds until golden brown, then add to the salad. Prepare the sauce (using the noodle seasoning packet) and pour it over the salad. Cover and let it simmer until the noodles swell and become soft. The salad should have a sweet and sour taste. You can also add pineapple chunks to taste. Tip: Use only half a cup of oil, but a little water instead. It sounds a bit strange, but it tastes great!