Bok Choy Ramen Noodle Salad Food

BOK CHOY SALAD

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.

BOK CHOY RAMEN SALAD

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.

CRUNCHY RAMEN-BOK CHOY SALAD

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.

SPICY RAMEN WITH BEEF AND BOK CHOY

Steps:

• Combine the beef, hoisin sauce, soy sauce, scallions, half each of the ginger and garlic, and 1/2 teaspoon each salt and pepper in a bowl. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Add the beef mixture and cook, breaking up the meat, until browned, 5 minutes.
• Add the mushrooms to the skillet; cook, stirring, until wilted, 1 to 2 minutes. Transfer the mixture to a bowl. Wipe out the skillet, then heat the remaining 1 tablespoon oil over medium-high heat. Add the remaining ginger and garlic and cook until golden brown and crisp, 2 to 3 minutes; set aside.
• Bring 4 cups water to a boil in a large pot over high heat. Add the bok choy and ramen noodles along with the reserved ramen flavor packet. Cover and cook, stirring halfway through, until the boy choy is wilted and the noodles are tender, about 4 minutes. Add the beef-mushroom mixture to the pot and toss to combine. Top each serving with the ginger-garlic mixture and the sliced chile.

ROSIE'S BOK CHOY SALAD

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.

CRUNCHY BOK CHOY SALAD

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.

BOK CHOY RAMEN NOODLE SALAD

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!

RAMEN WITH APPLES AND BOK CHOY

Steps:

• Boil water as directed on ramen package and add soup flavoring. Keep heat on medium-high.
• Add ginger, cinnamon, pepper, and cloves. Stir into water thoroughly.
• Add chicken and shrimp; let cook for 1 minute.
• Add noodles and apple.
• Add vegetables and allow leaves to turn dark green.
• Crack open egg and add to soup, stirring (result will be slightly like egg-flower soup).
• Once chicken and shrimp are cooked and noodles are soft, remove from heat, let cool, and serve.
• Suggestion: add extra cup of water and 1 tsp chicken stock for more broth.

BOK CHOY SALAD

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.

SUEY CHOY SALAD

Steps:

• Before you open ramen noodle package, give it a few good whacks with something heavy to break the noodles into pieces.
• Open the package and take out the seasoning package.
• Mix together Dressing ingredients in a small bowl, and set aside.
• Rinse and dry suey choy and chop into bite sized pieces.
• Put into large salad bowl.
• Rinse and dry bean sprouts and green onion.
• Add to bowl with suey choy.
• Add broken up ramen noodles to large salad bowl, and add any optional bits (sunflowers, nuts, etc).
• Add dressing and toss together.
• It tastes and looks best when eaten right away, but it is still edible after being in the refrigerator a day.

BOK CHOY SALAD

Steps:

• For Dressing: prepare the day before. Mix all and microwave 30 seconds to melt sugar. Stir well, cover and refrigerate 24 hours. Stir occasionally.
• Melt butter on stove in a frying pan. Slowly brown almonds over medium. Once they start to brown, break up the ramen noodles in the ramen package. Discard flavoring packet or save for soup. Add ramen to almonds in pan and let them brown. Noodles will still be hard and crunchy, but should get a little bit brown. Set aside.
• Chop bok choy and onions put in large bowl. Add noodles and almonds to bok choy mixture. Stir dressing and add just before serving.

CITRUS-BOK CHOY SALAD WITH CRISP RAMEN

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.

BOK CHOY SALAD

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.