This “salad” has both greens (bok choy) and crispy features (toasted ramen noodles) that children will love. They can make every step of it. You’ll all be surprised at how much you love the Bok Choy, the nuts, and the dressing!
1 baby Bok Choy for every person eating
1 tsp. Sesame Oil
1 tsp. Rice Vinegar
1 pkg. Ramen Noodles
1 tsp Sugar
1/4 cup Walnuts, lightly chopped
Preheat the oven to 350 degrees F.
Wash the baby bok choy and chop into bite-sized chunks. Put into a medium sized bowl.
Open the ramen package and throw away the seasoning packet. It has MSG in it, which you shouldn’t be eaten. (sorry)
Break up the Ramen noodles and spread out on a cookie sheet. Put the cookie sheet into the top rack of the oven and roast the noodles for 10 minutes, or until lightly browned. Let them cool for 10 min.
Chop the walnuts. Mix everything together with the dressing, so all the ingredients get coated.
Serve immediately. You can roast the ramen and store the extra, when fully cooled, in an airtight container for the next time that you want to use them.
