- Crunch:
- 1 tablespoon canola oil, or as needed
- 5 tablespoons sesame seeds, or to taste
- 2 (6 ounce) packages dried chow mein noodles
- 1/4 cup chopped almonds, or to taste (optional)
- 1 1/2 tablespoons honey, or to taste (optional)
- Sauce:
- 1 cup olive oil
- 1/3 cup white sugar
- 1/2 cup apple cider vinegar
- 2 tablespoons soy sauce
- Salad:
- 1 large head bok choy, cut into 1-inch pieces
- Heat canola oil in a large skillet over medium heat. Add sesame seeds. Heat for 30 seconds; start stirring with a spatula and add chow mein noodles and almonds. Cook, stirring constantly, until seeds are dark brown, about 4 minutes. Remove from heat. Add honey; stir until crunch mixture sticks together. Pour into a bowl; cover with plastic wrap. Refrigerate until cool, about 10 minutes.
- Mix olive oil, sugar, vinegar, and soy sauce together in another bowl. Cover with plastic wrap; refrigerate dressing until cool.
- Place bok choy into a salad bowl.
- Place crunch mixture on a flat work surface. Break into smaller pieces using a meat tenderizer. Add to the bok choy; mix into the salad. Serve dressing on the side.
- Mix dressing well; serve alongside the salad.
05/08/2018
recipepes.com
Bok Choy Salad with Chow Mein, recipe
PT15M
PT1H
5
455 calories
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