This is an amazing salad!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Salad Dressing:

Salad Crunchies:

Directions

  • Combine canola oil, sugar, red wine vinegar, and 2 tablespoons soy sauce together in a bowl.

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  • 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.

  • Toss oil and vinegar mixture, ramen mixture, bok choy, and green onions together in a large bowl.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

618 calories; 44 g total fat; 20 mg cholesterol; 1102 mg sodium. 50.3 g carbohydrates; 10.3 g protein; Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/24/2016
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 so I'd like to give a few tips: 1) Use a meat mallet or rolling pin to crumble the ramen noodles into smaller pieces before opening the packet. 2) There is a fine line between cooking the noodle mixture perfectly and cooking it too long. Stir often and watch it as it browns! 3) Do not put the noodles or dressing on the salad until ready to serve and eat. 4) Cut the recipe down to the number of people you will be serving. Leftovers become soggy and don't taste as good. Read More
(7)
18 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/24/2016
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 so I'd like to give a few tips: 1) Use a meat mallet or rolling pin to crumble the ramen noodles into smaller pieces before opening the packet. 2) There is a fine line between cooking the noodle mixture perfectly and cooking it too long. Stir often and watch it as it browns! 3) Do not put the noodles or dressing on the salad until ready to serve and eat. 4) Cut the recipe down to the number of people you will be serving. Leftovers become soggy and don't taste as good. Read More
(7)
Rating: 5 stars
03/24/2016
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 so I'd like to give a few tips: 1) Use a meat mallet or rolling pin to crumble the ramen noodles into smaller pieces before opening the packet. 2) There is a fine line between cooking the noodle mixture perfectly and cooking it too long. Stir often and watch it as it browns! 3) Do not put the noodles or dressing on the salad until ready to serve and eat. 4) Cut the recipe down to the number of people you will be serving. Leftovers become soggy and don't taste as good. Read More
(7)
Rating: 4 stars
03/07/2016
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 even the small chunks of the ramen noodles just too hard and dry (hubby agreed). I could see adding a sprinkle of red pepper flakes to this salad as well as some red bell pepper strips to give it a pop of color. I used half the amount of sugar in the dressing (personal taste preference) and added a little soy sauce to the crunchies (trying to soften a bit). Really liked the flavor of this salad just wish the crunchies were a little less crunchy but that can be taken care of. Read More
(3)
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Rating: 5 stars
03/31/2016
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 the salad the next day for lunch and it was even better. Thanks for the recipe! Read More
(2)
Rating: 5 stars
05/05/2016
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 onions as I didn't have any. Will make again. Thanks for the recipe! Read More
(2)
Rating: 5 stars
10/12/2016
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. This is such a delicious salad on of my very favorites. Read More
(1)
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Rating: 5 stars
06/17/2016
It was perfect. Read More
(1)
Rating: 5 stars
06/29/2017
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 difficult to break up. Still good though. Read More
(1)
Rating: 5 stars
10/16/2017
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 and because of the noodles we didn't even have another side & it was a very nice supper. Oh I went 1/2&1/2 balsamic & red wine vinegar just because i love balsamic I'm sure it would be fantastic exactly as written too. That was the only thing that I changed tho. Thank you Heather \\m// Read More
(1)
Rating: 5 stars
11/27/2017
I think this is a delicious salad. Because of my experience with ramen salads similar to this in the past I've learned to add the sesame seeds the last minute or two with the ramen and almonds to keep them from getting over browned. I also whisked the packet of seasoning from the ramen into the dressing instead of adding it to the ramen and almond mixture. Last time I bit into chunks of seasoning which had been added to the ramen in the frying pan. This way it dissolved completely and I got only the flavor and no chunks. Read More