This side dish pairs very nicely with our Miso-Marinated Black Cod recipe. Serves 6.
1/4 cup red wine vinegar
1/4 cup olive oil
2 tbsp sugar
1 tbsp soy sauce
1/4 cup butter
1/2 cup slivered almonds
1/4 cup sesame seeds
2 x 3oz packages of ramen noodles (like top ramen, flavor packet removed), crushed (I crush them right in the package)
4-6 heads baby bok choy or 2 large bok choy (I prefer the baby as it tends to be more tender)
1 bunch green onions
In small bowl, whisk together vinegar, oil, sugar and soy sauce and set aside.
Melt butter in skillet on medium heat on stove. Once melted, add crushed ramen noodles, almonds and sesame seeds. Saute until golden brown. Remove from heat and pour onto a plate lined with a paper towel to cool (and then try and not eat them all before serving your salad..).
Wash and chop bok choy (stalk included) into bite-size pieces. Chop green onions and add both to a large bowl. Toss with dressing and noodle mixture just before serving.
**This recipe is adapted from one introduced to us by Joci's friend, Julie, back in 2003. It's a crowd pleaser and our favorite anytime we make black cod.