4 Ratings
  • 5 star values: 3
  • 4 star values: 1

A nice alternative to the usual summer grill accompaniments of potato or macaroni salad with the added benefit of no mayo! Tasty with a surprising crunch. Very addictive.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place ramen noodles, sunflower seeds, and almonds on a baking sheet. Drizzle butter over the ramen noodle mixture and toss to coat.

  • Toast the ramen noodle mixture in the preheated oven until lightly browned and fragrant, stirring occasionally to avoid burning, about 8 minutes. Set aside to cool.

  • Whisk sugar, vegetable oil, vinegar, and soy sauce together in a small bowl for the dressing.

  • Place bok choy, onion, and toasted ramen noodle mixture in a large bowl. Toss with dressing until well coated.

Nutrition Facts

234 calories; 19.1 g total fat; 10 mg cholesterol; 353 mg sodium. 14.2 g carbohydrates; 3.4 g protein; Full Nutrition


Reviews (4)

Read All Reviews

Most helpful positive review

Rating: 5 stars
05/02/2013
This recipe is awesome. I got some bok choy with my CSA and while I've eaten it I've never prepared it. I found this recipe and realized I had all of the ingredients already so I settled on this for my inaugural run with bok choy. I only made a couple of changes - my bok choy wasn't as big as I think the recipe calls for so I halved the dressing and only used two packets of ramen noodles (full amount of butter though. Hehe.) Other than that I had to use white wine vinegar because I didn't have any red wine vinegar. Finally I tossed in some shrimp to make it more of a dinner salad. The end result blew my mind. I was nervous about the ramen noodle mixture but it turned out so well that my husband and I were just eating it straight off the cookie sheet. Speaking of the hubs I fully expected him to refuse to eat it but he ate it and requested I make it again the very next night. And the kicker about this recipe is that it's so EASY! The proportions of the dressing are spot on - even when I halved it. This was a delicious quick weeknight meal that I know will please the picky husband so thank you for an awesome recipe!
(1)

Most helpful critical review

Rating: 4 stars
08/07/2013
I used these ingredients but cooked it differently so I'm not even sure it counts as the same recipe anymore. I modified it to make it easy enough for my kids to make on their own as an afternoon snack. I put the ramen noodles in a pot of water with the bok choy in a steamer above them covered the pot and put that on a burner. Then I put 2 tablespoons sugar and a pinch of salt in a pan tossed in 1/2 cup of sunflower seeds and 1/2 cup of almonds. I let that caramelize which took 2-3 minutes. Then I strained the steamed noodles put both the noodles and bok choy in a bowl drizzled the olive oil red wine vinegar and soy sauce over them and tossed it all with the sunflower seeds and almonds. My kids have already made this on their own once since the first time we tried it. From start to finish it takes 5-10 minutes.
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
Rating: 5 stars
05/02/2013
This recipe is awesome. I got some bok choy with my CSA and while I've eaten it I've never prepared it. I found this recipe and realized I had all of the ingredients already so I settled on this for my inaugural run with bok choy. I only made a couple of changes - my bok choy wasn't as big as I think the recipe calls for so I halved the dressing and only used two packets of ramen noodles (full amount of butter though. Hehe.) Other than that I had to use white wine vinegar because I didn't have any red wine vinegar. Finally I tossed in some shrimp to make it more of a dinner salad. The end result blew my mind. I was nervous about the ramen noodle mixture but it turned out so well that my husband and I were just eating it straight off the cookie sheet. Speaking of the hubs I fully expected him to refuse to eat it but he ate it and requested I make it again the very next night. And the kicker about this recipe is that it's so EASY! The proportions of the dressing are spot on - even when I halved it. This was a delicious quick weeknight meal that I know will please the picky husband so thank you for an awesome recipe!
(1)
Rating: 4 stars
08/07/2013
I used these ingredients but cooked it differently so I'm not even sure it counts as the same recipe anymore. I modified it to make it easy enough for my kids to make on their own as an afternoon snack. I put the ramen noodles in a pot of water with the bok choy in a steamer above them covered the pot and put that on a burner. Then I put 2 tablespoons sugar and a pinch of salt in a pan tossed in 1/2 cup of sunflower seeds and 1/2 cup of almonds. I let that caramelize which took 2-3 minutes. Then I strained the steamed noodles put both the noodles and bok choy in a bowl drizzled the olive oil red wine vinegar and soy sauce over them and tossed it all with the sunflower seeds and almonds. My kids have already made this on their own once since the first time we tried it. From start to finish it takes 5-10 minutes.
Rating: 5 stars
02/21/2017
This was great! I subbed pine nuts for sunflower seeds and only used 2 packs of ramen but I'm a new lover of bok choy!! And so is my boyfriend! Super easy next time I might throw in some craisins but other than that we skipped the "main course" and just polished off the salad.
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Rating: 5 stars
08/26/2014
Easy and very good only substituted rice vinegar for red wine vinegar. Will be making this again