Rating: 5 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Southern Living June 2001

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Yield:
6 to 8 servings
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Ingredients

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Directions

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

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

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

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

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

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