6 to 8 servings

Add bite to a simple salad by crumbling uncooked ramen noodles over bok choy, a Chinese white cabbage. A cider vinegar and soy sauce drizzle make the salad a unique and flavorful alternative to the traditional starter salad.

How to Make It

Step 1

Remove flavor packets from soup mix; reserve for another use. Crumble noodles.

Step 2

Combine noodles, sunflower seeds, and almonds. Spread on a 15- x 10-inch jellyroll pan.

Step 3

Bake at 350° for 8 to 10 minutes or until golden brown; set aside.

Step 4

Bring sugar and next 3 ingredients to a boil in a saucepan over medium heat. Remove from heat; cool.

Step 5

Place bok choy and green onions in a large bowl. Drizzle with sugar mixture. Add ramen noodle mixture, tossing well. Serve immediately.

Ratings & Reviews

Samiam037's Review

February 02, 2010
I CANNOT believe that this was as good as it was! AMAZING! I will continue to make this for years to come!

CookingCrazy's Review

February 14, 2011
Just made this for the first time tonight. Yummy. I really liked it. I only used one pkg. of the noodles and cut the dressing in half, as we do not like our salads saturated. It was plenty to dress the salad. I am looking forward to making this salad for a luncheon I am planning. I know this will go over in a big way.

jennynutter's Review

March 12, 2012
I just get sick of eating and cooking the same old food day in and day out. This is a unique salad for me since I just tried bok choy for the first time when making this salad. I really think it is very delicious not time consuming at all. If u are looking for something different this fits the bill.

drewalt's Review

April 08, 2013
This is a family favorite and always goes over well when we take it to other places. Just make sure you add everything--dressing and toppings--right before serving. I didn't need all of the dressing.

Peabot's Review

February 26, 2014

mamabear58's Review

June 02, 2011
I got this one from my aunt years ago. Only I now substiitute 1/2 cup Splenda instead of the sugar! And you can cut back on the oil too, if you are curve conscious. Yummy indeed and no guilt.

DanielleD's Review

December 15, 2008
If you've never tried bok choy, this is a great way to introduce yourself! This has become one of my husband's favorite salad recipes and he's not a huge salad fan. I only add one package of ramen noodles and I usually half the dressing recipe as well. One head of bok choy just doesn't go that far (could be because I cut off most of the white part). If you plan to have leftovers, don't toss all the salad with the dressing. Reserve each separately. Great to serve with Asian-inspired meals.