baby bok choy salad with toasted ramen and soy-sesame dressing

Bok choy, also known as leafy Chinese cabbage, is a very popular vegetable in China, the Philippines, and other East Asian countries. It is a small plant that looks a bit like a small head of romaine lettuce, but its deep glossy green leaves resemble collard greens. Bok choy is mild in flavor and can be sauteed or braised with garlic for a hot side dish. I love thinly chopped bok choy in a salad. In this recipe, I treat it like a lettuce and toss it raw with toasted almonds, ramen noodles, sesame seeds, and a ginger soy-sesame dressing. This salad keeps well and is great as an easy weekday lunch, topped with chicken and scallions.

 

  • Bok choy (8 to 10 small bulbs, chopped into thin strips including stalks)

  • Scallions, or green onions (1 bunch, chopped, including green and white parts)

  • Sesame oil (2 tablespoons total; 1 tablespoon for toasting noodles, plus 1 tablespoon for dressing)

  • Ramen noodles (1 package, flavor packet removed)

  • Almonds (1/2 cup, thinly sliced)

  • Sesame seeds (2 tablespoons)

  • Salt (1 and 1/2 teaspoons)

  • Fresh ginger (1 teaspoon, finely minced)

  • Soy sauce (1 teaspoon)

  • Rice vinegar (1 teaspoon)

  • Sriracha sauce (1/2 teaspoon)

  • Vegetable oil (1 teaspoon)

 

  1. In a large mixing bowl, add the thinly sliced bok choy and chopped scallions.

  2. In a skillet, add 1 tablespoon of sesame oil and heat on the stove over medium heat.

  3. When the skillet is hot, add ramen noodles (broken up into small pieces), the almonds, seasame seeds, and salt. Using a wooden spoon, toss to coat evenly with oil. Toast until fragrant and lightly browned. 

  4. Remove the ramen, almond, and sesame mixture from the stove and add to the bok choy and scallions.

  5. In a separate small bowl, mix ginger, soy sauce, rice vinegar, Sriracha, remaining 1 tablespoon of sesame oil, and 1 teaspoon of vegetable oil to make the dressing. Taste and adjust seasoning as needed.

  6. Add the dressing to the large mixing bowl and toss the salad until evenly coated.

  7. Serve on its own or top with grilled chicken and extra scallions for garnish.

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