Every college student knows about ramen noodles, and often have found numerous ways to jazz them up a bit. They are inexpensive and simple to make, and while I wouldn't recommend a steady diet of them, they have their uses.
4 packages ramen noodles, broken up
A handful of green onions, chopped
One can (14 oz) bean sprouts
Toasted sesame oil
1 c. slivered almonds
1/4 c. sunflower seeds
1/4 c. sesame seeds
6 T. rice wine vinegar
Seasoning packets from ramens
1 T. soy sauce
Add the noodles to boiling water and cook for one minute. Add chopped onions and bean sprouts to a colander, and drain the noodles on top of them. Dump the colander contents into a big bowl. Heat a little of the sesame oil in a small frying pan and add the nuts and seeds. Stir, stir, stir until they look just a little browned, then add them on top of the noodles. Add the vinegar, 2 T. sesame oil, ramen seasoning and soy sauce to the noodle/nut mixture and stir until everything is well coated. Cover and let stand for the flavors to blend about 15 minutes. Enjoy!
One word of caution - not all ramens are vegan! Be sure to closely read the ingredients before you buy to make sure you don't get something objectionable.
I had no leftovers. My hubby and youngest went back for thirds.