Recipe borrowed with permission from www.strongertogether.coop where you can learn more about your food and where it comes from
Liven up your salad routine with this fresh and crunchy recipe. Ready in just 20 minutes, this easy-to-transport salad is great for potlucks. Just double the recipe for a crowd. The crispy noodles and bok choy complement pork tenderloin, baked tofu steaks and stir-fried chicken tenders as well.
| Servings | Prep Time |
| 6 | 30 minutes |
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Liven up your salad routine with this fresh and crunchy recipe. Ready in just 20 minutes, this easy-to-transport salad is great for potlucks. Just double the recipe for a crowd. The crispy noodles and bok choy complement pork tenderloin, baked tofu steaks and stir-fried chicken tenders as well.
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Ingredients
- 1 package ramen (discard spices)
- 1/4 cup sliced almonds
- 1/4 cup raw unsalted sunflower seeds
- 1 head bok choy
- 2 scallions trimmed and diced
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 3 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tbsp tamari
- 2 tbsp orange juice
Servings:
Instructions
- Heat the oven to 350°F. Break up the dry ramen noodles into bite-sized pieces, place on an ungreased sheet pan and toss with the almonds and sunflower seeds. Toast in the oven for 8 to 10 minutes, just until lightly browned. Set aside to cool.
- Cut the bok choy in half lengthwise, rinse and pat dry. Slice the bok choy halves crosswise into 1-inch wide ribbons; remove the core and slice crosswise into ¼-inch pieces. Transfer the bok choy to a large bowl. Toss the bok choy and scallions with the oils, vinegar, honey, tamari and orange juice. Add the toasted ramen, almonds and sunflower seeds and toss again just before serving.
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