1/2 c. butter
2 tbsp. sugar
1/2 c. sesame seeds
2 (3 oz.) pkgs. Ramen noodles, uncooked, broken up. Do not use seasonings.
1 (3 oz.) pkg. sliced almonds
1 lg. head or 2 sm. heads bok choy (about 2 lbs.)
4 green onions with tops sliced

DRESSING:

3/4 c. vegetable oil
2 tbsp. soy sauce
1/4 c. red wine vinegar
1/2 c. sugar

In a large skillet, melt butter over medium heat. Add sugar, sesame seeds, broken Ramen noodles and almonds. Cook and stir until lightly browned, about 5 minutes. Cool to room temperature.

Meanwhile, coarsely chop bok choy using both stocks and leaves. Combine with green onions and chill.

Combine all dressing ingredients and shake well.

To serve toss greens with noodle mixture and dressing. Serves 12.

Ingredients can all be prepared up to 3 days in advance and kept in separate containers. (Refrigerate bok choy and dressing.) Toss just before serving.