Asian-Inspired Napa Salad

~From Savoring Time in the Kitchen

Depending on the serving sizes, this serves 8-12 or more. 

2 Packages Ramen noodles, any flavor, uncooked. Throw away the seasoning packets.

3-4 Tablespoons butter (the original recipe calls for 1/2 stick of butter!)

3-4 Tablespoons light olive oil

1 cup slivered almonds

1/2 cup sesame seeds (or 1/4 cup sesame seeds and 1/4 cup raw sunflower seeds)

2 small heads of Napa cabbage (or 1 small head of Napa and 1 small head of Romaine), thinly sliced

1 bunch of green onions, thinly sliced, using some of the green

1 red bell pepper, thinly sliced (optional)

Dressing (this will make enough to dress the salad and some left to serve on the side)

3/4 cup sugar

1 cup canola oil

1 cup water

1/2 cup rice wine vinegar

2 Tablespoons soy sauce

1/4 teaspoon dried ginger or you can use freshly grated ginger to taste (about 1/2 teaspoon)

1/4 teaspoon dried garlic powder or 1 small clove freshly grated garlic

1/4 teaspoon red pepper flakes

1/4 teaspoon salt

1/2 teaspoon freshly ground pepper

Melt butter and oil over medium heat in very large frying pan. Saute the noodles and almonds until very brown, breaking up the noodles with a wooden spoon as they brown. Add the sesame seeds last as they brown quickly.

Whisk together the dressing ingredients.

In a very large bowl, combine all the salad ingredients. Toss with enough dressing to coat and then serve. If you wish, you can reserve some of the noodle/nut mixture to garnish.