Asian noodle crunch salad

I have the privilege of choosing anything I wanted for supper tonight and this is what I decided I wanted. I found this at http://www.food.com/recipe/crunchy-noodle-salad-award-winning-136834

And of course I made a few changes. I'll post the list of ingredients as found in the original recipe.

1 x 12 oz bag of coleslaw mix

2×3 oz Oriental-flavour instant Ramen noodles

1 bunch green onion, chopped

4 oz sesame seeds, toasted (optional)

4 oz slivered almonds, toasted

1/2 cup vegetable or sesame oil

1/3 cup white wine vinegar or cider vinegar

1/4 cup sugar

Here's how we made it:

1 tablespoon onion finely chopped

Mix oil and vinegar, I forgot to add the sugar

Add flavour package from Roman noodles

We used sunflower seeds instead of almonds. Heat 1/2 cup sunflower seeds with 3 tablespoons white sugar over medium heat, until sunflower seeds are toasted and caramelized. Spread on a  glass plate to cool.

Add dressing to coleslaw, let sit for flavors to blend. In the meantime, fry up some chicken, or meat of your choice.

Right before serving the salad crush up the Ramen noodles and sprinkle over the salad. If you haven't already eaten all of the candied sunflower seeds, now would be the time to add them. 

I didn't need sugar because of the candied sunflower seeds. I used yellow onion instead of green onion. And we did sunflower seeds of the almonds.

I wonder if I could maybe have done a little less oil in the oil and vinegar ratio.

Peanut Butter Cookie Balls

This is from www.gimmesomeoven.com/no-bake-energy-bites/. I've made it once and the girls and I loved them!

Ingredients

1 cup (dry) oatmeal (I used old-fashioned oats)
2/3 cup toasted coconut flakes
1/2 cup peanut butter
1/2 cup ground flaxseed or wheat germ
1/2 cup chocolate chips (optional)
1/3 cup honey or maple syrup
1 Tbsp. chia seeds (optional)
1 tsp. vanilla extract
Method

Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

Notes: (taken from original post)
Ali’s Tip:

Substitution ideas can abound for just about any of these ingredients! Feel free to substitute in your favorite nut butter (almond butter, sunflower seed butter, etc.) for the peanut butter. And you could also add in some wheat germ in place of some or all of the flaxseed. I would caution, though, against substituting agave nectar for the honey, as the honey’s thickness helps hold things together.

Some other fun substitutions for the chocolate chips (or an addition to them) could include:

chopped dried fruit (apricots, dates, raisins, etc.)
dried berries (cranberries, cherries, etc.)
chopped almonds, pecans, walnuts, or sunflower seeds
other chips (butterscotch, dark chocolate, milk chocolate, white chocolate, M&Ms, etc.)
other grains (different kinds of oatmeal, rice cereal, etc.)

Update: Many of you have asked about substitutions for other ingredients. The joy of these bites being “no bakes” is that this recipe is super flexible. If you end up needing to omit one of the dry ingredients (such as coconut or flax), just add in some extra of whatever other dry ingredient is remaining (for example, the oats). If you feel like your energy bites are too dry, add in extra honey or peanut butter. It’s also not required that you refrigerate these, but I find it helps them stick together much better. And for some reason, I love things like this a little bit chilled. Enjoy!!

Leanne's note:

My friend Nikki suggested this! Sandwich the peanut butter ball between slices of banana! Very delicious!