Ramen Noodle Salad Topping with Almonds & Sunflower Seeds

Makes about 3½ – 4 cups

• 2 packages ramen noodles, broken up in pieces and season packet discarded
• ½ cup sliced almonds
• ½ cup sunflower seeds
• 2 tablespoons extra light, extra-virgin olive oil
•  
• 1/8 to ¼ teaspoon chili powder (optional)
• sea salt or coarse salt (optional)

1. Preheat oven to 375°F.
2. In a medium sized bowl, add the ramen noodles, almonds and sunflower seeds. Lightly toss to distribute.
3. Drizzle 1 tablespoon of the olive oil and stir to coat ingredients with a rubber spatula. Add the remaining tablespoon of olive and completely toss to coat.
4. Place mixture on a baking sheet and evenly distribute in a single layer on the pan.
5. Bake for about 11-12 minutes, stirring to evenly brown.
6. When the pan is removed from the oven and while it’s still warm, optionally sprinkle with chili powder and/or sea salt/coarse salt.

Store salad topping in an airtight container.© Images & content: Cristina A-Moore for TeenieCakes.com.

• Use the sea salt/coarse salt if you’re using raw or unsalted sunflower seeds.
• The chili powder is optional. Paprika or other seasonings that compliment the salad would work too.
• If using unroasted, raw and unsalted sunflower seeds, you may need to add a tad bit more oil.
• Watching your salt intake? Use unsalted sunflower seeds and optionally sprinkle with coarse salt.