This is a marvelous salad! So good and the crunch makes it! The only change I made was that I used light soy sauce instead of regular because it’s what I prefer. I make a salad similar to this, so I’d like to give a few tips: 1) Use a meat mallet or rolling pin to crumble the ramen noodles into smaller pieces before opening the packet. 2) There is a fine line between cooking the noodle mixture perfectly and cooking it too long. Stir often and watch it as it browns! 3) Do not put the noodles or dressing on the salad until ready to serve and eat. 4) Cut the recipe down to the number of people you will be serving. Leftovers become soggy and don’t taste as good.