Ingredients
10
10 servings
- •1 tablespoon canola oil, or as needed
- •5 tablespoons sesame seeds, or to taste
- •2 (6 ounce) packages dried chow mein noodles
- •0.25 cup chopped almonds, or to taste
- •1.5 tablespoons honey, or to taste
- •1 cup olive oil
- •0.33333334326744 cup white sugar
- •0.5 cup apple cider vinegar
- •2 tablespoons soy sauce
- •1 large head bok choy, cut into 1-inch pieces
Instructions
- 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.
Nutritional Facts
Per 10 servings
- Calories: 456
- Carbohydrate: 33g
- Fat: 34g
- Fiber: 4g
- Protein: 8g
- Sugar: 10g
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