Recipe

Ingredients:	2 3-ounce packs Ramen noodles (with lowfat beef flavor packet) 1 16-ounce pack shredded cabbage (with carrots) 1/2 cup sunflower seeds (salted) 1/2 cup slivered almonds (toasted) 3 chopped green onions 2 TBSP hot water (dissolve beef pack in it) 1/2 cup pineapple juice 5 TBSP dark sesame oil 1/2 cup white wine vinegar 3 TBSP sugar Optional ingredients: Mandarin oranges, pineapple tidbits, light soy sauce, and water chestnuts
Directions:	Break up the blocks of dried ramen noodles in a large bowl, set aside. Dissolve beef flavor packet and sugar in 2 tablespoons of hot water. In a small bowl, combine the beef flavoring/sugar that you just dissolved, pineapple juice, sesame oil, and white wine vinegar. Pour over noodles and allow noodles to soften, breaking them up with a fork if necessary. When noodles are soft, add cabbage/carrot, green onions, almonds, and sunflower seeds and toss. If desired, add mandarin oranges, light soy sauce to taste, and water chestnuts. Serve or refrigerate for later. Note: Janie says you can also add cooked chicken chunks or cooked beef strips. She also says this dish is even better the next day after being refrigerated overnight.