In a large skillet, melt butter over medium heat. Add 2 Tbl sugar, sesame seeds, broken ramen noodles (do not use seasoning packets) and almonds. Cook ans stir until lightly browned, about 5 minutes. Cool to room temperature.
Meanwhile, coarsely chop bok choy using both stalks and leaves.
Combine all dressing ingredients- vegetable oil, red wine vinegar, 1/2 C sugar, and soy sauce. Shake well.
To serve, toss greens with noodle mixture and dressing.
Serving
Suggestions
Ingredients can all be prepared up to 3 days in advance and kept in seperate containers, toss before serving.
Originally Submitted
7/7/2009
0 Out of 5 from
0 reviews
You can add this Karen's Crispy Oriental Salad recipe to your own private DesktopCookbook.
