Ramen & Bok Choy Salad

This recipe is a bit of a classic. I've been making it for 14 years — ever since a good friend whipped some up during my bachelorette weekend in Myrtle Beach.

This summer's trip with my husband's family reminded me of this salad as my sister-in-law and I reminisced about that long-ago girls weekend.

When we got home from vacation, I wanted to see if my kids would like this dish, especially since Sam still loves ramen noodles.

The verdict? I still find this salad addicting and my husband still enjoys it. Not so much for my boys. But hey, more for me!

This recipe makes enough for a crowd. Leftovers still taste good on Day 2, but the ingredients will be a little less crunchy. If you want to make less, cut the recipe in half by using a small head of bok choy or 4-5 baby bok choy.

Do you make a version of this salad? Let us know how you do it at your house!

Mangia! Mangia!
Andrea

Ramen & Bok Choy Salad
Inspired by my friend Claire

4 tablespoons olive oil
2 packages ramen noodles, broken into small pieces (Set aside seasoning packet for another use.)
1/2 cup slivered almonds
1/2 cup sesame seeds
2 tablespoons white sugar
1 large head of bok choy
1 bunch green onions, sliced (5 or 6 stalks)
1/2 cup olive or vegetable oil
1/4 cup red wine vinegar
1/4 cup soy sauce
1/4 cup white sugar

Note: You can prep this salad in advance, but don't add the dressing until you are ready to serve it.

Heat oil over medium heat in large sauce pan. Add ramen noodles, almonds, sesame seeds and sugar. Still until lightly browned. Set aside to cool.

Chop the bok choy leaves and the white stalks into small pieces and place in large bowl. Add green onions. Stir to combine. Set aside.

To make the dressing, combine oil, vinegar, soy sauce and sugar in a container with a tight lid. Shake to mix. Set aside.

When ready to serve, combine ramen noodle mix with bok choy mix. Add half the dressing and stir to evenly coat. Add more dressing as needed. (You may not need all of it.)

Baby Bok Choy & Mushrooms with Oyster Sauce

I could eat this dish Every. Single. Day.

It's all about the simple sauce, which tastes delicious with the crunchy bok choy and earthy shiitake mushrooms. The combination is so fresh and healthy. We even got Max to eat his first mushroom in six years (!!) — all thanks to this recipe.

This vegetable blend makes a great side dish. The oyster sauce is also divine with broccoli, bell peppers, snow peas and whatever else you have on hand. Serve it along side cashew chicken or Asian glazed pork tenderloin. Or make it a complete meal by adding stir-fried strips of chicken or beef or sautéed shrimp.

Mangia! Mangia!
Andrea

Baby Bok Choy & Mushrooms with Oyster Sauce
Adapted from Allrecipes.com

4 tablespoons oyster sauce
2 tablespoons low-sodium soy sauce
1 tablespoon brown sugar
2 teaspoons cornstarch
1/2 cup water
8 heads baby bok choy, trimmed but leaving heads intact
1 cup water (for microwave steaming)
3 tablespoons peanut or vegetable oil
1 bunch green onions, thinly sliced
1 to 2 tablespoons minced garlic
10 ounces sliced shiitake mushrooms (or substitute your favorite fungi)

In a small bowl, whisk together oyster sauce, soy sauce and brown sugar until sugar dissolves. Mix cornstarch and water, making sure cornstarch dissolves. Combine water and oyster sauce mixtures, stirring until smooth. Set aside.

Steam bok choy in microwave or blanche on stove top. Place bok choy in microwave safe bowl or dish with 1 cup water. Cover with vented lid and cook on high about 4 or 5 minutes until tender and bright green. Alternatively, bring pot of water to boil. Add bok choy and cook for 2 to 3 minutes, until shiny and green. With either method, drain and set aside on a serving platter.

Heat oil in large pan. Add onions and garlic until fragrant, about 30 seconds. Add mushrooms and cook until tender, stirring often. This should take about 20 minutes. Add oyster sauce mixture and mix to coat mushrooms and heat through. Pour mushroom sauce over bok choy. Serve with white rice.