You probably never thought of doing this with ramen.
1 package instant ramen, flavor packet discarded
1 tablespoon almonds, sliced
1 teaspoon sesame seeds
1/2 teaspoon garlic powder
1 bunch bok choy
2 scallions, sliced
1 Fresno chili, thinly sliced
1/4 cup rice wine vinegar
2 tablespoons soy sauce
1/4 cup sugar
1/2 cup olive oil
Let's get Cooking...
Place ramen noodles in a large, resealable plastic bag. Seal to close. Using a rolling pin or bottom of a heavy pan, smash to crush into small pieces. Add noodles to a dry pan over medium-low heat with the almonds, sesame seeds and garlic powder. Once fragrant, after about 1 minute, add 1 tablespoon olive oil to the pan. Stir to coat. Toast until golden. Remove from heat and set aside until ready to assemble.
In a second, smaller sauce pan, combine rice vinegar, soy sauce and sugar over medium-low heat. Stir to dissolve the sugar into the sauce. Turn off heat and whisk in oil to combine. Transfer to a sealed contained and cool.
Remove bok choy stalks from the stems and coarsely chop into large pieces. Add to a large bowl along with the scallions.
Add the toasted ramen noodles, almonds and sesame seeds to the salad bowl. Toss to combine.
When ready to serve, shake the dressing in the container to emulsify and drizzle it over the salad. Toss to combine and serve immediately.