Follow these steps for perfect results
Vegetable Oil
Vinegar
Sugar
Soy Sauce
Ramen Noodles
crushed
Sunflower Seeds
Sliced Almonds
sliced
Bok Choy
Green Onions
sliced
Heat oil in a large skillet or wok.
Add ramen noodles (crushed), sunflower seeds, and almonds to the skillet.
Saute until lightly brown, stirring frequently to prevent burning.
In a separate bowl, whisk together vinegar, sugar, and soy sauce until sugar is dissolved.
Combine bok choy or nappa cabbage and green onions in a large bowl.
Just before serving, add the sauteed noodle mixture and dressing to the bowl.
Toss well to combine and serve immediately.
Expert advice for the best results
Toast the almonds and sunflower seeds for a richer flavor.
Add a pinch of red pepper flakes for a little heat.
Toss the salad with the dressing just before serving to prevent it from becoming soggy.
Everything you need to know before you start
5 minutes
The dressing and noodle mixture can be made ahead of time, but the salad should be assembled just before serving.
Serve in a large bowl or individual salad plates. Garnish with extra green onions.
Serve as a side dish with grilled chicken or fish.
Great for potlucks and picnics.
Off-dry Riesling complements the sweetness and acidity of the salad.
Discover the story behind this recipe
A common side dish in American Chinese restaurants.
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