Dressing: In a small bowl whisk together combine brown sugar, olive oil, vinegar, tahini, and soy sauce. Allow flavors to blend at room temperature for about 30 minutes.
Salad: Heat 2 tablespoons olive oil in a large sauce pan over medium heat until shimmering. Reduce heat to low. Add ramen noodles and sunflower seeds. Toast, stirring so they don’t burn, for about 5 to 10 minutes,
In a large bowl, combine baby bok choy, scallions, and ramen mix. Drizzle salad dressing over the top and toss until uniformly combined. Serve at room temperature.