Bok Choy Salad With Chow Mein Recipes

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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.

YUMMY BOK CHOY SALAD



Yummy Bok Choy Salad image

This is hands down the best salad that I've ever had. It is definitely a family favourite, and I urge you to just give this one a try. You would think that raw baby bok choy would give this salad a bitter taste, but the dressing makes all the difference.

Provided by SYS1

Categories     Salad     Green Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 8

½ cup olive oil
¼ cup white vinegar
⅓ cup white sugar
3 tablespoons soy sauce
2 bunches baby bok choy, cleaned and sliced
1 bunch green onions, chopped
⅛ cup slivered almonds, toasted
½ (6 ounce) package chow mein noodles

Steps:

  • In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
  • Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.

Nutrition Facts : Calories 458 calories, Carbohydrate 35.9 g, Fat 33.5 g, Fiber 3.7 g, Protein 6.4 g, SaturatedFat 4.8 g, Sodium 867.6 mg, Sugar 18.7 g

BOK CHOY SALAD WITH CHOW MEIN



Bok Choy Salad with Chow Mein image

This is a quick bok choy salad recipe I got from my mother. I made a few modifications to the dressing to fit my own taste, but it's been a hit with my husband, and our child and frequently asked for when they see bok choy in the store. This can be served as either an appetizer or a salad for any meal. Add green onions, if desired.

Provided by SpellsCooking

Categories     Salad     Green Salad Recipes

Time 29m

Yield 10

Number Of Ingredients 10

1 tablespoon canola oil, or as needed
5 tablespoons sesame seeds, or to taste
2 (6 ounce) packages dried chow mein noodles
¼ cup chopped almonds, or to taste
1 ½ tablespoons honey, or to taste
1 cup olive oil
⅓ cup white sugar
½ cup apple cider vinegar
2 tablespoons soy sauce
1 large head bok choy, cut into 1-inch pieces

Steps:

  • Heat canola oil in a large skillet over medium heat. Add sesame seeds. Heat for 30 seconds; start stirring with a spatula and add chow mein noodles and almonds. Cook, stirring constantly, until seeds are dark brown, about 4 minutes. Remove from heat. Add honey; stir until crunch mixture sticks together. Pour into a bowl; cover with plastic wrap. Refrigerate until cool, about 10 minutes.
  • Mix olive oil, sugar, vinegar, and soy sauce together in another bowl. Cover with plastic wrap; refrigerate dressing until cool.
  • Place bok choy into a salad bowl.
  • Place crunch mixture on a flat work surface. Break into smaller pieces using a meat tenderizer. Add to the bok choy; mix into the salad. Serve dressing on the side.
  • Mix dressing well; serve alongside the salad.

Nutrition Facts : Calories 456 calories, Carbohydrate 32.5 g, Fat 33.9 g, Fiber 3.5 g, Protein 7.6 g, SaturatedFat 5 g, Sodium 462.6 mg, Sugar 10 g

GRILLED BOK CHOY SALAD



Grilled Bok Choy Salad image

Provided by Food Network

Time 20m

Yield 4 servings for appetizer, 2 servings for entree

Number Of Ingredients 18

1 medium head bok choy
1/4 wedge purple cabbage or 5 leaves curly purple savoy cabbage
4 whole scallions
1 small can Mandarin orange segments (9 to 12 ounces), drained
1 cup chow mein noodles or 1 package dry ramen noodles, toasted in a dry pan
1/4 cup wasabi peas
1/4 cup chopped cilantro leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
Orange Sesame Balsamic Dressing, recipe follows
1/4 cup orange juice
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon toasted sesame oil
1 teaspoon grated fresh ginger root
1 teaspoon Asian hot mustard
1 red or green Thai chile, seeded and finely chopped, optional
Pinch kosher salt and freshly ground black pepper

Steps:

  • Heat a grill to medium-high heat.
  • Wash the bok choy, cabbage and scallions and shake to remove the excess water. Grill just until grill marks appear and become aromatic, about 30 seconds to 1 minute. Remove them from the grill to a cutting board. Julienne the bok choy and chop the cabbage. If using curly leaf cabbage. cut into chiffonade. Add the bok choy and the cabbage to a large salad bowl. Cut the scallions on the bias and add them to the bowl. Add the remaining ingredients and toss. Pour the Orange Sesame Balsamic Dressing over the salad, then toss and serve.
  • Whisk all the ingredients together in a glass or wooden bowl. Set aside until ready to use.
  • Yield: about 1 cup

BOK CHOY SALAD



Bok Choy Salad image

This wonderfully crunchy salad has a great taste and wholesome appeal!

Provided by SUSANNECS

Categories     Salad     Green Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 7

1 medium head bok choy, diced
1 bunch green onions, chopped
1 (3 ounce) package ramen noodles
½ cup blanched slivered almonds
2 tablespoons sesame seeds, toasted
⅓ cup olive oil
3 teaspoons lemon juice

Steps:

  • Combine bok choy and green onions; cover and chill.
  • Whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate until chilled.
  • Break ramen noodles into small pieces; combine with toasted almonds and sesame seeds.
  • Before serving, combine the cabbage mixture and noodle mixture; add dressing and toss to coat.

Nutrition Facts : Calories 163.7 calories, Carbohydrate 7.3 g, Fat 14.1 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 1.8 g, Sodium 111 mg, Sugar 2.2 g

BOK CHOY SALAD



Bok Choy Salad image

If you're looking for a tasty vegetable for stir-fries, grilling, or salads, try bok choy. Bok choy is especially delicious when eaten raw. Just slice it up, toss with a light dressing, and enjoy.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

4 teaspoons rice vinegar
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
3/4 teaspoon sugar
5 cups sliced, raw bok choy (any type; about 1 1/2 pounds)
2 tablespoons chopped cashews

Steps:

  • Whisk together 4 teaspoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 3/4 teaspoon sugar in a bowl. Toss in 5 cups sliced, raw bok choy (any type; about 1 1/2 pounds). Top with 2 tablespoons chopped cashews.

BOK CHOY SALAD



Bok Choy Salad image

Provided by Mark Bittman

Categories     easy, quick, salads and dressings, side dish

Time 10m

Number Of Ingredients 4

chopped slab bacon
Saute chopped bok choy
sesame oil
soy sauce

Steps:

  • Cook chopped slab bacon on medium-high until done; remove with slotted spoon. Saute chopped bok choy. Combine cooled bok choy and bacon with sesame oil and soy sauce; toss.

CHICKEN, BOK CHOY AND SHIITAKE CHOW MEIN



Chicken, Bok Choy and Shiitake Chow Mein image

Provided by Ming Tsai

Categories     main-dish

Time 2h15m

Number Of Ingredients 15

2 tablespoons cornstarch
1/4 cup shaoxing wine
1/2 cup oyster sauce
1 tablespoon minced ginger
1/4 cup sliced scallion whites, save green for garnish
1 teaspoon black pepper
1 tablespoon sambal oelek
1 pound skinless chicken meat. I prefer the leg/thigh meat, but breast may be substituted
Canola oil to cook
6 cloves garlic sliced thin
2 cups shiitake mushrooms, quartered
1 cup chicken stock
4 heads baby bok choy, core out, sliced
1 pound blanched and refreshed lo mein noodles
Salt and pepper to taste

Steps:

  • In a large bowl, dissolve the cornstarch in the shaoxing. Mix in the oyster sauce, ginger scallions, pepper and sambal. Mix in the chicken and marinate for at least 2-hours, preferably overnight. In a hot wok coated with oil, add the garlic and shiitakes and stir-fry for 4 minutes until the mushrooms are soft. Set mushrooms aside and in the same wok, add the chicken and cook for 6 to 8 minutes. Add the stock and season with salt and pepper. Add the bok choy and cook another 3 minutes. Add back the shiitakes and the noodles. Completely coat and heat the noodles. Check for seasoning.

ORIENTAL BOK CHOY SALAD



Oriental Bok Choy Salad image

Asian inspired salad recipe made with baby bok choy or Chinese cabbage (Wombok). There is added crunch with the addition of fried noodles and toasted slivered almonds. A sweet and tangy soy based dressing compliments this dish.

Provided by jboulter

Categories     Lunch/Snacks

Time 10m

Yield 1 Salad, 4-6 serving(s)

Number Of Ingredients 9

2 bunches baby bok choy (washed) or 1/2 large Chinese cabbage, sliced very finely
125 g chinese noodles, asian style, fried
125 g slivered almonds, toasted
3 green onions, sliced finely
1 cup bean sprouts
3 tablespoons vegetable oil
2 tablespoons sugar
2 tablespoons soy sauce
1 tablespoon white vinegar

Steps:

  • Slice finely the Bok Choy or Wombuk, including the stalks. Thinly slice the green onions including the white stalks. Add the rest of the salad ingredients and toss well to combine. Add dressing just before serving to ensure the salad retains its crunch.
  • DRESSING: Combine all ingredients in a screw top jar and shake very well. Pour over salad just before serving and mix thoroughly.

Nutrition Facts : Calories 479.1, Fat 35.4, SaturatedFat 3.9, Sodium 656.9, Carbohydrate 34.4, Fiber 6.1, Sugar 9.3, Protein 11.5

ASIAN BOK CHOY SALAD



Asian Bok Choy Salad image

This wonderful vegan salad with an Asian flair is quick and simple, and is great for parties!

Provided by KARALYNNN

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 9

½ cup water
¼ cup white sugar
1 lemon, juiced
3 tablespoons soy sauce
⅓ cup olive oil
2 medium heads bok choy
4 green onions, chopped
1 cup pine nuts
1 (5 ounce) can chow mein noodles

Steps:

  • Mix water and sugar in a medium saucepan, and bring to a boil. Cook 5 minutes, stirring occasionally, until a light syrup has formed. Remove from heat, and mix in lemon juice, soy sauce, and olive oil. Refrigerate until serving.
  • In a medium bowl, toss together bok choy and green onions. Top with pine nuts and dried rice noodles. Sprinkle with the dressing to taste.

Nutrition Facts : Calories 327.8 calories, Carbohydrate 25.8 g, Fat 23.5 g, Fiber 4.4 g, Protein 9.4 g, SaturatedFat 3.4 g, Sodium 554 mg, Sugar 9.6 g

BABY BOK CHOY SALAD



Baby Bok Choy Salad image

This crunchy salad is from my friend, Louie. The dressing keeps very well in the cupboard, and the quantities for it shown here are enough for three or four batches of salad. The cooking time includes toasting the almonds and pine nuts. Jen -- a reviewer -- is right. This salad is better if it is dressed a while before it is served. But wait to add the crispy noodles just before serving. Leftovers of this get a bit soggy overnight, but are still quite nice the next day.

Provided by Leggy Peggy

Categories     Vegetable

Time 18m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup vegetable oil
1/2 cup balsamic vinegar
1/4 cup soy sauce
2 teaspoons caster sugar (or more, depending on your sweet tooth)
1 bunch baby bok choy (about 1 pound)
4 -6 green onions (or more, depending on your love of onions)
1/4 cup slivered almonds
1/4 cup pine nuts
1/2-1 cup crisp chow mein noodles (Chang's Original Fried Noodles in Australia)

Steps:

  • Combine all dressing ingredients in a jar with a tight-fitting lid. Shake well. Set aside until needed.
  • Toast slivered almonds in a small pan. After about 1 minute, add the pine nuts and continue to toast both ingredients. Stir constantly so these don't burn. When nice browned, remove from pan and set aside to cool.
  • Chop bok choy in 1-inch pieces. Wash well to remove grit. Spin dry, or roll in a tea towel to dry.
  • Trim green onions and chop (on the diagonal) into 1-inch pieces (use both white and green bits).
  • Toss together bok choy, sliced onions, toasted nuts and several very generous sloshes of dressing. Try to dress this at least an hour before it will be served.
  • Sprinkle crisp chow mein noodles on top, stir well and serve.

BOK CHOY SALAD



Bok Choy Salad image

Make and share this Bok Choy Salad recipe from Food.com.

Provided by Insha

Categories     < 15 Mins

Time 1m

Yield 1 salad

Number Of Ingredients 8

1 bunch bok choy, chopped
1/4 cup margarine (4 T)
2 (3 ounce) packages ramen noodles, crushed
3 ounces almonds, slivered
1/4 cup vegetable oil
1/4 cup red wine vinegar
2 tablespoons soy sauce
1/2 cup sugar

Steps:

  • Melt margarine in large sauce pan.
  • Roast noodles & almonds until lightly browned, stirring & turning often.
  • Let cool, then add to bok choy.
  • Mix vegetable oil, red wine vinegar, & soy sauce. Stir in sugar.
  • Pour over bok choy mixture & toss.

Nutrition Facts : Calories 2713.9, Fat 178.3, SaturatedFat 31.8, Sodium 5367.7, Carbohydrate 249.6, Fiber 19.3, Sugar 114.8, Protein 52.6

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