GREENS:
- 2# Bok Choy (or a bit more, I usually buy 1 large head)
- 4 green onions
TOPPING:
- 1/4 cup butter
- 1 T sugar
- 1 package ramen noodles (any flavor, discard seasoning), broken
- 3 oz. almonds (slivered or sliced)
- 1/2 cup sesame seeds
DRESSING:
- 3/4 cup canola
- 1/4 cup red wine vinegar
- 1/2 cup sugar
- 2 T soy sauce
Mix all ingredients for dressing and set aside. Chop bok choy stems and leaves. Slice green onions and mix with bok choy, set aside. Melt butter in saute pan over medium heat, add sugar and broken ramen noodles. Stir until noodles are light brown. Add almonds and sesame seeds and toast until all are lightly browned. Let cool. Mix everything together right before serving. (NOTE: this makes a lot of dressing, so depending on how many people there are I may add more nuts/seeds and bok choy, or otherwise I don’t use all the dressing.)
Eat On Edgecliff 