BOK CHOY RAMEN SALAD
This is an amazing salad!
Provided by Heather Roscelli
Categories Salad
Time 12m
Yield 6
Number Of Ingredients 12
Steps:
- Combine canola oil, sugar, red wine vinegar, and 2 tablespoons soy sauce together in a bowl.
- 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.
Nutrition Facts : Calories 617.8 calories, Carbohydrate 50.3 g, Cholesterol 20.3 mg, Fat 44 g, Fiber 5.4 g, Protein 10.3 g, SaturatedFat 10.4 g, Sodium 1101.6 mg, Sugar 25.1 g
CITRUS-BOK CHOY SALAD WITH CRISP RAMEN
Baked ramen noodles make a crunchy topping for this easy, healthy salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. On a rimmed baking sheet, toss ramen with 2 teaspoons vegetable oil. Bake until golden brown, 5 to 7 minutes. Meanwhile, cut away and discard orange peels and white pith. Working over a large bowl, cut out segments and squeeze juice from membranes (you should have 3 tablespoons juice). Whisk in sesame oil, chili sauce, honey, and remaining 4 teaspoons vegetable oil. Season with salt and pepper. Add ramen and bok choy and toss.
Nutrition Facts : Calories 199 g, Fat 9 g, Fiber 4 g, Protein 4 g, SaturatedFat 1 g
CRUNCHY RAMEN-BOK CHOY SALAD
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.
Provided by LifeLearner
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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 : Calories 234 calories, Carbohydrate 14.2 g, Cholesterol 10.2 mg, Fat 19.1 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 4.2 g, Sodium 352.7 mg, Sugar 9.4 g
BOK CHOY SALAD
Depending on what I have at home, I sometimes use only the sunflower kernels or almonds in this bok choy salad. This recipe makes a big amount, perfect for cookouts or reunions. -Stephanie Marchese, Whitefish Bay, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine bok choy and green onions; set aside. Save seasoning packet from ramen noodles for another use. In a large skillet, saute the noodles, almonds and sunflower kernels in butter until browned, about 7 minutes. Remove from the heat; cool to room temperature. Add to bok choy mixture., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over salad and toss to coat.
Nutrition Facts : Calories 240 calories, Fat 19g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 386mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.
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