Grilled Bok Choy Glass Noodle Salad

Grilled Bok Choy Glass Noodle Salad
Grilled Bok Choy Glass Noodle Salad

Grilled Bok Choy Glass Noodle Salad

Prep Time:

Cook Time:

Grilled Bok Choy Glass Noodle Salad

Serve hot as a side or chilled as a salad.


  • 1 large or 2 small bok choy
  • ¼ cup olive oil
  • ¼ cup sesame seeds
  • ¼ cup dried onions
  • 4 glass noodles nests
  • 1/4 cup water
  • 1/4 cup sugar (raw or brown work well too)
  • 1 tbsp soy sauce
  • 6 tbsp rice wine vinegar
  • 2 tbsp balsamic vinegar
  • red repper flakes – fine grind to taste


  1. Grill bok choy (I chose to leave all the leaves intact for grilling).
  2. Chop grilled bok choy into ½” pieces and allow to cool.
  3. Cut, chop, hack, whatever it takes to break the glass noodles into small pieces ~1’ long.
  4. In a large skillet heat oil on medium low to medium (be careful heating olive oil). You are at the right temperature when a piece of noodle starts to sizzle.
  5. Add noodles, sesame, and onions. Stir until they just start to brown.
  6. Add water, sugar, soy sauce, vinegars and cook until water evaporates (~3-5 minutes).
  7. Toss in bok choy.
  8. Add red pepper flakes to taste.
  9. Add protein if so desired (see below).


Variations - Do not trim any of the leaves from the Bok Choy - Substitute sesame oil for some or all of the olive oil - Fresh onion, chives, or scallions - Grilled baby shrimp or cooked baby shrimp - Grilled chicken - Grilled tofu

One Comment

  1. You did an amazing job by this presentable post really unique concept for me. This recipe just look like simple noodle basket recipe.

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