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Bok Choy Salad

Servings: 4


  • 6 cups raw bok choy sliced
  • 1/4 cup white vinegar
  • 1/4 cup olive oil slightly more if needed
  • 1 package itchiban/ramen soup
  • 4 green onions sliced
  • 2 tbsp sesame seeds or slivered almonds


  • Whisk together vinegar, oil and itchiban/ramen flavour packet mix. Set aside.
  • Break up itchiban/ramen noodles into smaller pieces. In a saute pan over medium heat toast ramen noodles, slivered almonds or sesame seeds (whatever you are using) until lightly browned. Take off heat and let cool.
  • Add your chopped bok choy & green onions to a bowl. Pour in dressing and mix well. Add toasted noodles/sesame seeds/almonds and serve.