Ramen Noodle Salad.  Combine the Salad Bag ingredients in a zip-lock bag and refrigerate. Set up the Noodle Bowl.  Combine the Ramen Dressing ingredients in a small saucepan over high heat.  Bring to a boil for one minute, stirring constantly.  Remove from heat and allow to cool to room temperature.  Melt the butter in a small skillet over low heat. Add the Noodle Bowl and stir continuously until the almonds are light brown.  Drain the noodle mixture on paper towels.  When it cools to room temperature, transfer to a zip-lock bag and refrigerate.  Toss all the ingredients together just before serving.  Adjust the proportions to taste.

​

Sesame Chicken Salad.  If you want to turn the Ramen Noodle Salad into a Sesame Chicken Salad, just add diced chicken and a head of iceberg lettuce to the Salad Bag and combine the Sesame Chicken Salad ingredients with the Ramen Dressing.