Best Bok Choy Ramen Salad Recipes
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
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 RAMEN NOODLE SALAD
Great side dish for a BBQ or lunch buffet. This was my Mom's neighbor's recipe and I got the same recipe from my friend and neighbor (small world). The ramen noodles add and nice crunch and this is very simple to prepare. You can half the ingredients for a smaller salad and you can also use romaine lettuce instead of bok choy if you like. My friend, Alisa, adds kidney beans to the salad.
Provided by Oolala
Categories Salad Dressings
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Toast sunflower seeds and almonds in melted margarine in a skillet until light brown. Place on paper towels.
- Tear bok choy into bite sized pieces.
- In a large salad bowl, combine the bok choy, ramen noodles, scallions, sunflower seeds and almonds.
- In another bowl, prepare the dressing by mixing the soy sauce, white vinegar, sugar and olive oil together with a whisk.
- Pour the dressing into the salad.
- Toss to blend and serve at once. Enjoy!
Nutrition Facts : Calories 589.3, Fat 44, SaturatedFat 6.9, Sodium 1381.6, Carbohydrate 40.8, Fiber 6.8, Sugar 15.5, Protein 14.1
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
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