Asian Salad - cooking recipe

Ingredients

2 (3 ounce) packages ramen noodles, crushed
1 cup slivered almonds
2 teaspoons sesame seeds
1/4 cup butter
1 large napa cabbage, shredded
1 bunch green onion, sliced
3/4 cup vegetable oil
1/4 cup white vinegar
1/2 cup white sugar
2 tablespoons soy sauce

Preparation

Melt butter in a medium skillet on low heat.
Add ramen noodles, almonds and sesame seeds.
Cook, stirring often, until golden brown.
Remove from heat, cool.
In a small saucepan bring oil, sugar and vinegar to a boil for one minute.
Cool.
Stir in soy sauce.
In a large bowl, combine cabbage, onions, noodles and soy sauce mixture.
Toss well.
Serve NOTE: The prep time does not include the cool down time for the noodles and oil/vinegar/sugar mixtures.
This salad is best served at room temperature.