Under 30 Minutes

Citrus-Bok Choy Salad with Crisp Ramen

  • Total Time:
  • Servings: 4
Citrus-Bok Choy Salad with Crisp Ramen

Photography: Andrew Purcell

Source: Everyday Food, September 2012


  • 1 package (3 ounces) ramen, broken into small pieces (seasoning packet discarded)
  • 2 tablespoons vegetable oil, divided
  • 2 oranges
  • 1 1/2 teaspoons toasted sesame oil
  • 1 teaspoon spicy chili sauce, such as Sriracha
  • 1/4 teaspoon honey
  • Salt and pepper
  • 1 head bok choy, thinly sliced crosswise


  1. Preheat oven to 400 degrees. On a rimmed baking sheet, toss ramen with 2 teaspoons vegetable oil. Bake until golden brown, 5 to 7 minutes. Meanwhile, cut away and discard orange peels and white pith. Working over a large bowl, cut out segments and squeeze juice from membranes (you should have 3 tablespoons juice). Whisk in sesame oil, chili sauce, honey, and remaining 4 teaspoons vegetable oil. Season with salt and pepper. Add ramen and bok choy and toss.


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