This recipe is always a hit. If you make it for a pot-luck dinner be prepared to give the recipe because someone will ask you for it. When buying the bok choy try to get one with lots of greens and it shouldn’t be wilted. If you are eating this over several days I recommend keeping the toasted noodle/almond mix in a separate container then just add them as you eat the salad. If you mix it all together then refrigerate it the noodles will get soggy and past one day I don’t like to eat it that way. My sister-in-law loves this recipe and I hope you will too!

1 large bok choy
2 packages of ramen noodles (throw away the flavor packets)
3-4 Tbsp butter or oil
4 oz. sliced almonds
2 Tbsp toasted sesame seeds

Dressing
1/4-1/2 cup sugar
1/4 cup vinegar ( I always use balsamic vinegar)
1/3 cup oil
2 Tbsp soy sauce
1 tsp toasted sesame oil

Mix the dressing ingredients, stir well and refrigerate. Chop the whole bok choy, cutting the stems into 1/2” chunks, chop the scallions including green and refrigerate. This part can be done ahead of time, but as I mentioned earlier, as long as you keep the topping in dry storage and don’t add until ready to eat it will be okay.

In skillet with butter, saute crumbled ramen noodles and almonds. Watch very carefully you want them to be uniformly browned but not burned – stir constantly. Remove from pan and cool slightly. It will get very hot. I recommend using a pan with deep sides or even using a pot to make it easier to stir without having to worry about the pieces going on the floor.

Mix together with the bok choy and scallion mix and sprinkle with sesame seeds.

Add the dressing right before serving. Toss well and enjoy!


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