If you were at the Covered Dish Meal at the church Wednesday night you may have eaten some of Carolyn Lee’s Chinese Noodle Salad.  If you did not here is the recipe. It’s delicious!

1 Head Napa Cabbage (cut in bite sized pieces)
2 Packages Ramen Noodles
1 Cup Slivered Almonds
½ Cup Margarine
½ Cup Sugar
½ Cup Oil
¼ Cup Balsamic Vinegar
1 Tablespoon Soy Sauce

Cut cabbage in bite-sized pieces and set aside.

Crush noodles in package before opening.  Discard seasoning packet.  Melt margarine in baking pan.  Stir in crushed noodles and almonds.  Brown for 5 to 10 minutes in 350 degree oven.  Cool on paper towel to absorb excess fat.  Set aside.

Make dressing:  Combine sugar, oil, vinegar and soy sauce in saucepan.  Heat until sugar dissolves.  Cool.

Mix everything together only when ready to serve.  Add dressing gradually.  You may not have to use all the dressing.  You don’t want to add too much.