Turn the ramen in your pantry into Baby Bok Choy Salad, a crunchy, good-for-you recipe loaded with vegetables, almonds, toasted noodles, and a killer sesame soy dressing. Faster to make than a bok choy stir fry, this salad is hands-down fantastic for parties or just lunch for the week.
To make the dressing, in a small bowl, whisk together brown sugar, olive oil, vinegar, sesame seeds, and soy sauce. Allow flavors to blend at room temperature while preparing the rest of the salad.
In a large sauce pan over medium heat, heat olive oil until shimmering. Reduce heat to low. Add ramen noodles and almonds; sauté until toasted, about 10 minutes, stirring frequently to avoid scorching.
In a large bowl, combine baby bok choy, scallions, and crunchy mix. Drizzle salad dressing over the top and toss until uniformly combined. Serve at room temperature.
You may purchase toasted sesame seeds or toast regular sesame seeds yourself.To toast sesame seeds (for oven and microwave methods, click here):
In a medium skillet over medium heat, heat the sesame seeds until golden brown and fragrant, stirring occasionally, about 3-5 minutes.
Remove from heat and immediately transfer to a plate to cool completely. Store in an airtight container in the pantry for 6 months or freezer storage bag in the freezer for up to 1 year.
To make ahead:
Mix Sesame Dressing and store covered in the refrigerator.
The baby bok choy and scallions may be chopped and store separately in containers in the refrigerator.
The crunchy mix may be toasted ahead of time, cooled, and stored at room temperature.
I recommend that you prep the ingredients no more than 1 day ahead of time.
To make the salad gluten free:
Leave out the ramen noodles
Substitute GF soy sauce
To make the salad vegan:
Choose Top Ramen brand ramen noodles which are 100% vegan.