Asian Noodle Salad

I ADORE this recipe! I actually have this same recipe from a co-worker, but what I use is the packaged slaw cabbage from the produce section, and I also add some of the flavor package from the ramen noodles to the dressing. Just taste it until it's to your liking. I also just toast the noodles, almonds, sesame seeds (and sometimes sunflower seeds) in the oven, rather than in butter. Just spread on a cookie sheet and toast at about 300 degrees and watch until brown.  -  28 Jun 2002  (Review from Allrecipes USA and Canada)

Way too fat for our tastes...changed to 1/4 cup oil, 3 tbsp vinegar, 3 tbsp sugar. Didn't use butter at all, but toasted sesame seeds and almonds in oven at 350 for 7 minutes. Every one raves over this recipe, and it's a lot healthier, with less juice in bottom of bowl. I also added the flavour pack from the ramen noodles to the dressing and it was to die for. Thanks for the great start though.  -  27 Apr 2003  (Review from Allrecipes USA and Canada)

Am I the only one who gets annoyed when people completely change the recipe so it bears no resemblance to the original and then give it a low star rating? Like someone substituting spinach for the napa cabbage...seriously, that is not even an Asian salad any more. sheesh. Change it all you want, but don't then come along and rate the original recipe poorly just because your changes don't work out. Thanks for letting me get that off my chest!  -  10 Mar 2012  (Review from Allrecipes USA and Canada)