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Asian Bok Choi Noodle Salad

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Asian Bok Choi Noodle Salad

Use bok choy instead of cabbage in this crunchy, eats like a meal, vegetarian salad. The eggplant adds a nice meaty texture and flavor but keeps the salad meat free. 

  • Duration
  • Cook Time
  • Prep Time
  • 6 - 8Servings


  • 1 eggplant, peeled and cut into long strips
  • Extra virgin olive oil
  • Kosher salt
  • 1 (3 ounce) package ramen noodles, crushed
  • ½ cup hulled sunflower seeds
  • ½ cup pine nuts
  • 3 cups shredded bok choy
  • 5 green onions, sliced
  • ½ cup water chestnuts, sliced
  • 12 snow peas
  • ¼ cup rice wine vinegar
  • 1 tablespoon soy sauce
  • ¼ cup white sugar
  • 1 tablespoon lemon juice


  1. Preheat oven to 350℉. Place the eggplant on a cookie sheet, drizzle with 1-2 tablespoons evoo and sprinkle kosher salt lightly over the top.
  2. Bake until eggplant is soft but not mushy, 15 to 20 minutes. Remove from oven and let cool.
  3. In a large bowl, combine the noodles, 1 tablespoon evoo, sunflower seeds and pine nuts. Toss evenly to coat and spread the mixture over a cookie sheet.
  4. Bake until noodles are golden brown, approximately 7 minutes. Remove from oven and set aside to cool.
  5. In a large bowl combine the noodle mixture, bok choy, green onions, eggplant, water chestnuts and snow peas.
  6. In a small bowl combine the 1/2 cup evoo, vinegar, soy sauce, sugar and lemon. Whisk until the dressing is combined.
  7. Pour the dressing over the salad and toss gently to evenly coat. Serve immediately or refrigerate until chilled. 
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