Chinese Chicken Salad

1 3-ounce pkg ramen noodles
¼ c slivered or sliced almonds
2 Tbsp sesame seed
3 c shredded Napa or green cabbage (about half of a ½-lb head)
2 c chopped cooked chicken
¼ c thinly sliced green onion
3 Tbsp vegetable oil
2 Tbsp white wine vinegar or rice wine vinegar
2 Tbsp soy sauce
1 tsp sugar
½ tsp sesame oil

Preheat oven to 350.

Reserve seasoning packet from noodles for another use. Break up the noodles; place on a cookie sheet along with the almonds and sesame seeds. Bake at 350 for 5 to 8 minutes or until golden. Remove from oven.

In a large salad bowl, combine cabbage, cooked chicken and green onions; toss to mix.

For dressing, in a screw-top jar, combine oil, vinegar, soy sauce, sugar and sesame oil. Cover and shake well. Pour over cabbage mixture. Add toasted noodle mixture; toss to coat. Serve immediately.

Note: To make this recipe vegetarian, replace chicken with fried cubes of tofu.