Instant ramen makes a surprise appearance in this delicious, hearty salad.
Salad:
1 bunch bok choy, roughly chopped
1 bunch romaine lettuce, roughly chopped
3 stalks green onions, chopped
A couple handfuls of bean sprouts
1 cup protein of choice (tofu, shrimp, chicken or Beyond Meat Beyond Chicken Strips work well) cooked and chilled
1 package instant ramen noodles
Dressing:
2 Tbsp. rice vinegar
2 Tbsp. canola oil
1 Tbsp. sugar
2 tsp. sriracha (adjust based on desired heat level)
2 tsp. toasted sesame seeds
dash of soy sauce
Mix all the salad ingredients in a large bowl except for the instant ramen noodles.
With the instant ramen still in the package, use a rolling pin to break up the pieces into small chunks. Remove broken-up ramen from package and place on a skillet. Brown on medium-high heat with butter until it turns golden brown.
Whisk dressing ingredients in a separate bowl. Pour over salad and coat evenly. Top with the browned, crunchy ramen pieces and serve.
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