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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
2 (3-ounce) packages ramen noodle soup mix |
1/2 cup sunflower seeds |
3 tablespoons slivered almonds, chopped |
1/2 cup sugar |
1/4 cup olive oil |
1/4 cup cider vinegar |
2 tablespoons soy sauce |
1 bok choy, shredded |
6 green onions, chopped |
Directions:
1. Remove flavor packets from soup mix; reserve for another use. Crumble noodles.
2. Combine noodles, sunflower seeds, and almonds. Spread on a 15- x 10-inch jellyroll pan.
3. Bake at 350° for 8 to 10 minutes or until golden brown; set aside.
4. Bring sugar and next 3 ingredients to a boil in a saucepan over medium heat. Remove from heat; cool.
5. 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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