Bok Choi Ramen Noodle Salad

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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
1

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

2

Tear bok choy into bite sized pieces.

3

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

4

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

5

Pour the dressing into the salad.

6

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

Directions

1

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

2

Tear bok choy into bite sized pieces.

3

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

4

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

5

Pour the dressing into the salad.

6

Toss to blend and serve at once. Enjoy!

Bok Choi Ramen Noodle Salad
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