Bok Choy Ramen Noodle Salad Recipes

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BOK CHOY RAMEN SALAD



Bok Choy Ramen Salad image

This is an amazing salad!

Provided by Heather Roscelli

Categories     Salad

Time 12m

Yield 6

Number Of Ingredients 12

½ cup canola oil
½ cup white sugar
¼ cup red wine vinegar
2 tablespoons soy sauce
¼ cup butter
2 tablespoons white sugar
2 (3 ounce) packages ramen noodles including flavor packet (such as Top Ramen®)
½ cup sesame seeds
3 ounces slivered almonds
1 tablespoon soy sauce
2 large heads bok choy, chopped
6 green onions, chopped

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

BOK CHOY RAMEN NOODLE SALAD



Bok Choy Ramen Noodle Salad image

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

3 heads bok choy, stems removed
3 (3 ounce) packages ramen noodles, crumbled, throw out seasoning packet
2 bunches scallions, chopped
1 cup sunflower seeds, unsalted (more or less to taste)
1 cup almonds, slivered (more or less to taste)
3 tablespoons margarine
6 tablespoons soy sauce
2/3 cup white vinegar
1/2 cup sugar
1 cup olive oil

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

BOK CHOY SALAD



Bok Choy Salad image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 medium head bok choy, diced
4 green onions, sliced
1 (3-ounce) package ramen noodles
1/2 cup slivered almonds, toasted
2 tablespoons sesame seeds, toasted
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon tamari

Steps:

  • Combine bok choy and onions and chill.
  • Break up the uncooked ramen noodles and combine with the almonds and sesame seeds..
  • Mix remaining ingredients.
  • Before serving, combine the bok choy and noodle mixtures. Mix together the oil, lemon juice and tamari. Toss the salad with the dressing to coat.

BOK CHOY SALAD



Bok Choy Salad image

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

1 head bok choy, finely chopped
2 bunches green onions, thinly sliced
2 packages (3 ounces each) ramen noodles, broken
1/4 cup slivered almonds
2 tablespoons sunflower kernels
1/4 cup butter
DRESSING:
1/3 to 1/2 cup sugar
1/2 cup canola oil
2 tablespoons cider vinegar
1 tablespoon soy sauce

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.

CRUNCHY RAMEN-BOK CHOY SALAD



Crunchy Ramen-Bok Choy Salad image

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

3 (3 ounce) packages package ramen noodles (flavor packet saved for another use) broken into pieces
½ cup sunflower seeds
½ cup slivered almonds
¼ cup butter, melted
½ cup white sugar
½ cup vegetable oil
¼ cup red wine vinegar
3 tablespoons soy sauce
1 head bok choy, chopped
½ sweet onion, chopped

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

ROSIE'S BOK CHOY SALAD



Rosie's Bok Choy Salad image

Crunchy bok choy is drizzled with sweetened soy vinaigrette and speckled with toasted almonds, sesame seeds and ramen noodles.

Provided by JPW94

Categories     Salad     Green Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 10

½ cup red wine vinegar
½ cup olive oil
½ cup white sugar
1 tablespoon soy sauce
¼ cup margarine
¼ cup blanched slivered almonds
¼ cup sesame seeds
2 (3 ounce) packages ramen noodle pasta, crushed
1 medium head bok choy
3 green onions

Steps:

  • In a small bowl, whisk together the vinegar, oil, sugar and soy sauce. Set aside.
  • Melt the margarine over medium heat in a small skillet. Crush the ramen noodles while still in their packaging, and add to the margarine along with the almonds and sesame seeds. Saute until everything is golden brown. Remove from heat and drain on a paper towel.
  • Chop the bok choy and green onions and add to a large bowl. Just before serving, sprinkle with the noodle mixture and dressing, and toss to coat.

Nutrition Facts : Calories 374.1 calories, Carbohydrate 31.8 g, Fat 26.4 g, Fiber 2.6 g, Protein 4.9 g, SaturatedFat 5.4 g, Sodium 658.2 mg, Sugar 15.2 g

BOK CHOY SALAD



Bok Choy Salad image

This recipe has won more praise than any other dish. I think it is because it is so different than the standard salad fair. It is definitely the sugar/candy ramen noodles and the dressing that makes this dish very unique. So do not mix the salad and ramen noodles with the dressing until ready to eat!

Provided by Country Chef

Categories     Greens

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup butter
2 tablespoons sugar
1/2 cup sesame seeds
2 (3 ounce) packages ramen noodles (uncooked, broken up, & do not use seasoning packs)
1 (3 ounce) package sliced almonds
1 (2 lb) bok choy
4 stalks green onions with tops
3/4 cup vegetable oil
1/4 cup red wine vinegar
1/2 cup sugar
2 tablespoons soy sauce

Steps:

  • In large pan melt butter and add sesame seeds, sugar, broken ramen noodles, almonds.
  • Brown and set aside to cool. After cooled, break up and set aside in small bowl.
  • Wash and chop bok choy (smaller is better) and green onions in large salad bowl.
  • Dressing
  • Mix vegetable oil, red wine vinegar, sugar, and soy sauce.
  • Just prior to serving the salad, (plan for this salad to be the last thing you pull together for the event), mix bok choy and ramen noodles mixture. Drizzle dressing over salad or pass dressing around in small bowl.

Nutrition Facts : Calories 567.2, Fat 45.2, SaturatedFat 12.6, Cholesterol 30.5, Sodium 861.2, Carbohydrate 36.3, Fiber 4, Sugar 17.8, Protein 8.4

CITRUS-BOK CHOY SALAD WITH CRISP RAMEN



Citrus-Bok Choy Salad with Crisp Ramen image

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

1 package (3 ounces) ramen, broken into small pieces (seasoning packet discarded)
2 tablespoons vegetable oil, divided
2 oranges
1 1/2 teaspoons toasted sesame oil
1 teaspoon spicy chili sauce, such as Sriracha
1/4 teaspoon honey
Salt and pepper
1 head bok choy, thinly sliced crosswise

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 BOK CHOY SALAD



Crunchy Bok Choy Salad image

Wonderful, good for you, and you won't have anything to say but 'give me more.'

Provided by Cookmaster

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 5

Number Of Ingredients 9

1 tablespoon canola oil
½ cup slivered almonds
1 large head bok choy, trimmed and cut into bite-size pieces
1 bunch green onions, chopped
2 (3 ounce) packages ramen noodles, broken into pieces
½ cup canola oil
½ cup white sugar
¼ cup balsamic vinaigrette salad dressing
1 tablespoon soy sauce

Steps:

  • Heat 1 tablespoon canola oil in a small frying pan over medium-high heat. Cook and stir almonds in the hot oil until lightly browned, 2 to 3 minutes. Transfer almonds to a large salad bowl.
  • Toss bok choy, green onions, and ramen noodles with the almonds.
  • Whisk 1/2 cup canola oil, sugar, balsamic vinaigrette dressing, and soy sauce in a separate bowl until combined.
  • Pour dressing over vegetables and toss to mix.

Nutrition Facts : Calories 452.3 calories, Carbohydrate 31.8 g, Fat 35.5 g, Fiber 3.3 g, Protein 5.1 g, SaturatedFat 2.9 g, Sodium 506.5 mg, Sugar 23 g

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