Hi everyone! Jess here.
This one came to my attention on the Springdell Farm CSA Facebook page via Sarah R. (thanks Sarah!) We had a bumper crop of bok choy this week, and as I was looking for other yummy ways to enjoy it, I thought I’d give it a try. The dressing for this recipe looked very similar to a dressing for a Weight Watchers chicken salad that my late mother in law used to make by the panful. When she made it, I could sit and eat the whole pan, too!
This one calls for 2 packages of Ramen noodles, I only had one on hand and so I went with that, and found that it still had great crunch. I used half of the salad dressing and found it to be a perfect amount. I’ll write it up with my adaptations below, but the original link comes from Food.com, and credit definitely goes to Country Chef!
- 1⁄4 cup butter
- 2 tablespoons sugar
- 1⁄4 cup sesame seeds
- 1 package (3 oz) uncooked, broken up Ramen noodles (not using seasoning packets)
- 1/2 cup sliced almonds
- 2 pounds of bok choy
- 2 tbsp sliced scallions
- 1/3 cup vegetable oil
- 2 tbsp red wine vinegar
- 1/4 cup sugar
- 1 tablespoon soy sauce
- Melt Butter into a saucepan and add 2 tbsp sugar, sesame seeds, noodle pieces and almonds. Brown the noodles and set aside.
- Wash and chop the bok choy into bite-sized pieces. Add bok choy and scallions to your salad bowl.
- Mix your dressing by whisking together vegetable oil, vinegar, remaining sugar and soy sauce.
- Add the crunch mixture to the bok choy. Add the salad dressing just before serving, or serve dressing on the side.