Dice the bok choy to smaller bite sizes. Rinse and drain well.
Julienne the carrots. Add the bok choy and carrots to a large mixing bowl.
Warm-up a medium-size skillet, add the olive oil. Add the chow mein noodles and almonds. Gently toss over low heat for about 5 minutes or until you can smell a light roasted almond aroma. Take care not to burn the nuts. Season with 2 small pinch of salt or the mushroom seasoning.
To Serve:
Toss the veggies with the dressing. Season with salt to taste. Right before serving, sprinkle-in the noodles and almonds. Toss the whole salad bowl again and divide it into individual serving bowls/plates. Enjoy it right away!
Notes
Tips for the best crunch! Make ahead and storage:1) chop the veggies first and store them in an airtight container. 2) Store the dressing separately. 3) Only toast the almonds and the noodles before you are about to serve. 4) When you combine them, toss the dressing with the veggies first then sprinkle-in the noodles and the almonds then toss again and serve right away. The nutritional label is calculated without the dressing.