Bok Choi Ramen Noodle Salad

Bok Choi Ramen Noodle Salad

Yields1 Serving

2 heads bok choy, stems removed

1 (3 ounce) packages ramen noodles, crumbled, throw out seasoning packet

2 bunches scallions, chopped

1/2 cup sunflower or sesame (more or less to taste)

1 cup almonds, slivered (more or less to taste)

3 tablespoons margarine

6 tablespoons soy sauce

1/2 cup white vinegar

1/4 cup sugar

1/2 cup olive oil

2 T brown sugar

Toast sunflower seeds and almonds in melted margarine and brown sugar in a skillet until light brown. Place on paper towels.

Tear bok choy into bite sized pieces.

In a large salad bowl, combine the bok choy, ramen noodles, scallions, sunflower seeds and almonds.

In another bowl, prepare the dressing by mixing the soy sauce, white vinegar, sugar and olive oil together with a whisk.

Pour the dressing into the salad.

Toss to blend and serve at once. Enjoy!

Ingredients

2 heads bok choy, stems removed

1 (3 ounce) packages ramen noodles, crumbled, throw out seasoning packet

2 bunches scallions, chopped

1/2 cup sunflower or sesame (more or less to taste)

1 cup almonds, slivered (more or less to taste)

3 tablespoons margarine

6 tablespoons soy sauce

1/2 cup white vinegar

1/4 cup sugar

1/2 cup olive oil

2 T brown sugar

Toast sunflower seeds and almonds in melted margarine and brown sugar in a skillet until light brown. Place on paper towels.

Tear bok choy into bite sized pieces.

In a large salad bowl, combine the bok choy, ramen noodles, scallions, sunflower seeds and almonds.

In another bowl, prepare the dressing by mixing the soy sauce, white vinegar, sugar and olive oil together with a whisk.

Pour the dressing into the salad.

Toss to blend and serve at once. Enjoy!

Bok Choi Ramen Noodle Salad