Food & Cooking Recipes Salad Recipes Citrus-Bok Choy Salad with Crisp Ramen 3.1 (17) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 20, 2021 Print Rate It Share Share Tweet Pin Email Photo: Andrew Purcell Total Time: 15 mins Servings: 4 Baked ramen noodles make a crunchy topping for this easy, healthy salad. Ingredients 1 package (3 ounces) ramen, broken into small pieces (seasoning packet discarded) 2 tablespoons vegetable oil, divided 2 oranges 1 ½ teaspoons toasted sesame oil 1 teaspoon spicy chili sauce, such as Sriracha ¼ teaspoon honey Salt and pepper 1 head bok choy, thinly sliced crosswise Directions 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. Rate it Print