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Bok Choy Ramen Salad

Rated as 4.9 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 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 almond...