I used 5 smallish Baby Bok Choy, and rough chopped them.
Heated a pan with some canola oil, added 1/2 cup chopped onion,
2 tablespoons of garlic, and salt and pepper.
Cooked and drained these Japanese noodles...
Sauteed with some soy sauce, and chicken broth - 1 cup.
(I thought it needed a little something, so I added the broth and steamed it.
It made the flavor deeper.)
Tossed the noodles in, and yummy.
Fresh, crisp, and not a salad ---but so good.