1 bunch bokchoy, sliced (include both green and white parts) - 6 green onions, sliced (include both green and white parts)
- 2 packages ramen noodles (discard seasoning packets)
- ½ cup sunflower seeds
- 3 T slivered almonds
- ½ cup sugar
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 2 T soy sauce
Mix bokchoy and onions and set aside.
Crunch ramen noodles and mix with sunflower seeds and almonds. Spread in one layer on a cookie sheet and bake for 10 minutes at 350.
Mix sugar, olive oil, vinegar, and soy sauce in a saucepan. Bring to boil, then let cool.
When ready to serve, add the ramen crunchies over the greens, then pour olive oil mixture over all of it. Serve immediately.
If you plan to eat this for a couple of days, keep greens, crunchies, and oil separate so everything stays crunchy.
