In a small bowl, whisk together oil, rice vinegar, sugar, pepper and contents of seasoning packets from noodles. Set aside. In a large saucepan, bring a large amount of water to boiling. Add the noodles and cook for 2 to 3 minutes or just tender. Drain and transfer to a large bowl.
Pour 1/4 cup of the oil/vinegar mixture over noodles and toss to coat. Add the chicken, cabbage, sliced almonds, chopped onion and sunflower seed kernels to noodle mixture and mix well. Pour the remaining oil/vinegar mixture over the salad. Toss to combine. Cover and chill for 2 to 24 hours.