1/2 c. butter
2 tbsp. sugar
1/2 c. sesame seeds
2 pkg. Romen noodles (broken up, DO NOT USE PACKAGE SEASONING)
3 oz. pkg. sliced almonds
1 lg. head or 2 lb. of Bok Choy (stalks and leaves)
4 green onions

DRESSING:

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

Chill. Shake well.

Melt butter, add sugar, sesame seed, broken noodles and almonds. Cook and stir until lightly browned about 5 minutes. Cool. Chop Bok Choy coarsely, stalks and leaves. Slice 4 green onions. Chill dressing. To serve, toss greens with noodle mixture. Add dressing, just before serving. All can be prepared up to 3 days in advance and keep separated.