Start by cooking 3 cups of ramen noodles according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process and cool the noodles.
While the noodles cool, shred 1 cup of carrots, chop 1 cup of bell peppers into bite-sized pieces, and slice 1 cup of green onions. Shell 1 cup of edamame and dice 1 cup of cooked chicken or turkey into small cubes.
In a medium bowl, combine 1/4 cup rice vinegar, 1/4 cup soy sauce, 2 tablespoons sesame oil, 1 tablespoon honey, 1 tablespoon grated fresh ginger, and 1 teaspoon garlic powder. Whisk everything together until the honey fully dissolves and the dressing is smooth.
In your large mixing bowl, combine the cooled ramen noodles, shredded carrots, chopped bell peppers, green onions, edamame, and diced chicken. Pour the dressing over and toss gently until every ingredient is coated beautifully.
Right before serving, sprinkle 1/2 cup slivered almonds and 1/2 cup sunflower seeds on top to add a delightful crunch and nutty flavor.
Taste your salad and season with salt and pepper as needed. Serve immediately or chill in the fridge for 30 minutes to meld the flavors further.
