1-Combine the dressing: Begin by combining the oil, vinegar, sugar, and soy sauce in a jar and shaking it until the sugar fully dissolves this creates a tangy base that ties everything together.

2-Melt butter and prepare noodles: Next, melt the butter in a large skillet over medium heat, crush the ramen noodles while they’re still in the package, and remove the seasoning packet before adding them to the skillet.

3-Cook noodle mixture: Add the crushed noodles, slivered almonds, and sesame seeds to the melted butter, then sauté while stirring frequently until the mixture turns golden brown. Let it cool on a plate while you shred the Napa cabbage and mix it with the sliced green onions in a large bowl.

4-Assemble the salad: Finally, add the cooled noodle mixture to the bowl, pour the dressing over everything, and toss well to combine before serving, perhaps with extra green onions on top.