1 carrot, grated
2 green onions, finely chopped
1/2 head bok chow cabbage (cut in half lengthwise)
1/2 c. sunflower seeds, toasted
2 tbsp. sesame seeds
1/2 c. slivered almonds
2 pkg. Romean noodles, broken into sm. pieces (chicken flavor)

DRESSING:

2 tbsp. sugar
1/4 c. oil
4 tbsp. wine vinegar (I used more)
2 tbsp. soy sauce
1/2 of the flavor packet from Romean noodles

First: Melt 2 tablespoons sugar and 1 tablespoon butter in skillet to caramelize almonds. Watch carefully so it doesn't burn. Set aside and combine almonds with sunflower seeds and sesame seeds and Romean noodles.

Next: Combine carrot, green onion and cabbage which has been finely chopped crosswise. Set aside in separate container.

Next: Combine all dressing ingredients in jar. The success of this recipe depends on waiting to combine all ingredients immediately before eating or they will get soggy. Can be made day before and combined just before eating. Looks awful - tastes wonderful.