Comment: This is the best version of the Ramen noodle salad that I've tasted. It was  prepared by Carol Campbell, a great cook and fine bridge player, and served at the 2005 San Antonio Regional's hospitality night. As all good cooks will, Carol modified the original recipe to suit her tastes (and mine).

1 Napa cabbage, chopped
1 bunch green onions, chopped
1 can sliced water chestnuts, chopped
1/4 pound snow peas, sliced
These ingredients may be combined and stored in the refrigerator for 2-3 days before used.

Crunchy Stuff: 2 packages Ramen noodles, broken up
4 ounces sliced almonds
1 ounce sesame seeds
Brown in 2 Tablespoons butter. These things burn easily, especially the sesame seeds. Store in an airtight container until ready to assemble the salad.

Dressing: 1/4 cup cider vinegar
1/2 cup oil
1/3-1/2 cup sugar (or Splenda)
4 Tablespoons Kikkoman
Combine and bring to a boil in a small saucepan for 1 minute. Cool and store.

At serving time toss the salad with the dressing to coat and add the crunchy stuff.
Serve immediately.