I will post Laurie's original recipe and my changes will be highlighted in red.
1 large napa cabbage - shredded in food processor
5 diced scallions -- I used 6 and would even add a couple more next time
1/2 cup butter -- I used 2 tbs canola oil and a drizzle of sesame oil
2 pkgs ramen noodles - crushed
1/2 cup sesame seeds
1 small pkg sliced almonds -- I measured out 1 cup since I had a large bag, was perfect
mix cabbage and onions in bowl- set aside.
In a sauce pan melt butter (or oils) noodles, almonds, and sesame seeds - brown for about 15 minutes on low - med heat. Cool and drain on paper towels.
1 cup vegetable oil -- I used 3/4 cup of canola oil
3 tsp soy sauce -- I used 2 Tbs. soy sauce, low salt
1/2 Cup white vinegar
1 cup sugar -- I used 3 Tbs, brown sugar
Juice from 1 lime -- I loved the zing the lime flavor added!
Mix all and microwave a couple of minutes to dissolve sugar. Cool at least 20 minutes before serving. Since brown sugar mixes well I did not need to heat the dressing to mix. In a small mixing bowl whisk the ingredients until well emulsified. You will not need to use all the dressing.
While the noodles are cooling and draining, dice up (into small, bite-sized pieces) 2 - 3 chicken breasts and place them in a pan coated with about 2 tbs of canola oil. Season to taste with sea salt and crushed red pepper flakes. Cook until browned on both sides, 7 to 10 minutes. Remove from pan and set on paper towel to absorb excess oil.
Let cool. (For faster results place in fridge or freezer for a few minutes.)
Add noodle mixture, cabbage, onions and chickens to a large salad bowl and add desired amount of dressing.