Citrus-Bok Choy Salad with Crisp Ramen

Photo: Andrew Purcell
Total Time:
15 mins

Baked ramen noodles make a crunchy topping for this easy, healthy salad.


  • 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


  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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