Prep 45 mins
Cook 10 mins
I got this recipe from a woman in Louisiana and have made it several times. People have always liked it. The trick is to make the dressing the day before.
- 1⁄4 cup olive oil
- 1⁄4 cup sesame oil
- 1⁄4 cup rice vinegar (Nakano)
- 1⁄4 cup sugar
- 2 tablespoons low sodium soy sauce
- 1⁄2 tablespoon sesame seeds (optional)
- 1 bok choy
- 1 bunch green onion
- 1 (5 ounce) package ramen noodles, any flavor
- 5 ounces sliced almonds
- 1⁄4-1⁄2 cup butter
- strawberry, mandarin oranges, grilled chicken
- 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.
I have a recipe that is very similar to this. It includes sesame seeds which are toasted with the ramen noodles & almonds in a dry pan (no butter). Add the sesame seeds last as they brown the fastest. The dressing does not have to be made a day before but it is best not to assemble the salad until just before serving as the noodles get soggy after sitting in the dressing for a while. We also add the seasoning pack from the noodles so the dressing. It is very yummy and makes a lot! Great for a large crowd.