Crunchy Ramen Bok Choy Salad Recipe

⌛ Recipe Details

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 6

Ingredients

For the Vinaigrette Dressing:

  • ½ cup canola oil

  • ½ cup white granulated sugar

  • ¼ cup red wine vinegar

  • 2 tablespoons soy sauce

For the Salad:

  • ¼ cup unsalted butter

  • 2 tablespoons white granulated sugar

  • 2 (3-ounce) packages instant ramen noodles, with original flavor packets kept

  • ½ cup sesame seeds

  • 3 ounces slivered almonds

  • 1 tablespoon soy sauce

  • 2 large heads bok choy, chopped into bite-sized pieces

  • 6 green onions, roughly chopped

Step-by-Step Instructions

  1. First mix your vinaigrette: Add canola oil, ½ cup sugar, red wine vinegar, and 2 tablespoons soy sauce to a medium bowl, and whisk thoroughly until all ingredients are fully combined and smooth. Set the dressing aside for later.

  2. Prepare the crunchy ramen topping: Melt butter in a small saucepan over low heat. Add 2 tablespoons sugar and stir continuously until the sugar completely dissolves into the butter. Crumble the uncooked ramen noodles into the butter mixture, then stir in the reserved ramen flavor packets, sesame seeds, slivered almonds, and 1 tablespoon soy sauce to coat everything evenly. Cook for 2 to 3 minutes, stirring nonstop to avoid burning, until the noodles and nuts turn lightly golden and toasted. Remove the pan from heat once done.

  3. Assemble your salad right before serving: Add the vinaigrette, cooled crunchy ramen mixture, chopped bok choy, and green onions to a large serving bowl. Toss everything together thoroughly until all ingredients are evenly coated in dressing, then serve immediately.