1 tablespoon canola oil, or as needed
5 tablespoons sesame seeds, or to taste
2 (6 ounce) packages dried chow mein noodles
¼ cup chopped almonds, or to taste (Optional)
1 ½ tablespoons honey, or to taste (Optional)
Sauce:
1 cup olive oil
⅓ cup white sugar
Salad:
1 large head bok choy, cut into 1-inch pieces
½ cup apple cider vinegar
2 tablespoons soy sauce
Heat canola oil in a large skillet over medium heat. Add sesame seeds. Heat for 30 seconds; start stirring with a spatula and add chow mein noodles and almonds. Cook, stirring constantly, until seeds are dark brown, about 4 minutes. Remove from heat. Add honey; stir until crunch mixture sticks together. Pour into a bowl; cover with plastic wrap. Refrigerate until cool, about 10 minutes.
Mix olive oil, sugar, vinegar, and soy sauce together in another bowl. Cover with plastic wrap; refrigerate dressing until cool.
Place bok choy into a salad bowl.
Place crunch mixture on a flat work surface. Break into smaller pieces using a meat tenderizer. Add to the bok choy; mix into the salad. Serve dressing on the side.
Mix dressing well; serve alongside the salad.
