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Bok Choy Ramen Salad

Rated as 4.91 out of 5 Stars

"This is an amazing salad!"
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Ingredients

12 m servings 618 cals
Original recipe yields 6 servings (1 -cup servings)

Directions

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  1. Combine canola oil, sugar, red wine vinegar, and 2 tablespoons soy sauce together in a bowl.
  2. Melt butter in a saucepan over low heat; add sugar and stir until dissolved. Crumble ramen noodles; stir into butter mixture. Stir ramen seasoning packet, sesame seeds, almonds, and soy sauce into noodle mixture; cook until lightly toasted, stirring constantly to prevent burning, 2 to 3 minutes. Remove from heat.
  3. Toss oil and vinegar mixture, ramen mixture, bok choy, and green onions together in a large bowl.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 618 calories; 44 g fat; 50.3 g carbohydrates; 10.3 g protein; 20 mg cholesterol; 1102 mg sodium. Full nutrition

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Reviews

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This is a marvelous salad! So good and the crunch makes it! The only change I made was that I used light soy sauce instead of regular because it's what I prefer. I make a salad similar to this, ...

3.7.16 Had some bean sprouts in the fridge, so I threw some of them into the baby bok choy. I’d recommend that you really break up the ramen noodles. Seriously, I like crunchy, but I found e...

Loved everything about this salad! The dressing was the perfect complement to the bok choy and green onions and the crispy noodles gave it the perfect crunch. I added some grilled salmon to t...

This was a delicious salad. The only caution I would make is notmto make the ramen noodel mixture ahead. I did that, thinking it would save time at serving time, but the mixture hardened and was...

I knew someone who used to make this and I finally found the right recipe! I use splenda in the dressing but do still use the cane sugar to make the crunchies. I use low-sodium soy sauce. Thi...

It was perfect.

Loved this! I had some bok choy in the fridge that needed to be used up, and I'm so glad I found this recipe. The only thing I changed was I used a bit of sliced red onion in place of the green ...

mmm,mmm,mmm! I am eating the leftovers from last night & I'm still loving this salad! (Someone said it didn't keep well, I must disagree.) Really fast & easy, we had it with grilled chicken ...

I made this because I had no idea what Bok Choy was and it came in my CSA veggie box for the week. I was skeptical of anything with Ramen in it, but I liked the sesame, almond, crunch mixture an...