Replying to myself:

> I've seen a recipe for a Napa cabbage salad which uses ramen; I've got it
> on my computer at home and it's quite good. Chicken is often added to it.

Okay, I'm home now, and here's the recipe, which I'm pretty sure was posted
here last July, but which I modified a bit:

Asian Style Cabbage Salad

1/4 cup rice wine vinegar
1/2 teaspoon freshly-ground black pepper
2 tablespoons soy sauce
1/4 cup sugar
1/4 cup safflower oil
1 tablespoon sesame oil
1/2 cup sesame seeds
1/2 cup slivered almonds
1 package chicken-flavored ramen noodles
1/4 cup butter
1 head Napa cabbage
4 green onions

Make the dressing: In a small saucepan, heat vinegar, pepper, soy sauce,
sugar, and safflower oil. Bring the mixture to a boil, let boil for 1
minute, stirring to dissolve the sugar. Remove the pan from heat and let
cool. Add the sesame oil.

Cut cabbage into ribbons. Pour dressing over cabbage. Let marinate in the
refrigerator for at least an hour, or up to a week. Toss every now and then
while marinating.

Put almonds and sesame seeds into a dry skillet over medium heat. Stir
frequently until toasted. Meanwhile, break ramen into chunks.

Dump out skillet into a bowl. Melt the butter in the skillet, then add the
ramen, cooking over medium heat until the ramen begin to brown. When ramen
are just beginning to brown, add the seasoning packet from the ramen and
stir to combine. (You are by no means obliged to use the ENTIRE packet.
Half the packet seems about right to me.) Remove ramen from skillet with a
slotted spoon and add to seed/nut mixture. If making ahead of time, store
in an airtight container.

Just before serving, chop the green onions and toss with the cabbage along
with the crunchy stuff.

[NOTE: You can also add sunflower seeds.]

Bob