Bok Choi Ramen Noodle Salad
Bok Choi Ramen Noodle Salad
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
