Whisk canola oil, 1/2 cup sugar, red wine vinegar, and 2 tablespoons soy sauce together in a bowl.

Melt butter in a saucepan over low heat; add 2 tablespoons sugar and stir until dissolved. Crumble ramen noodles into butter mixture, then stir in ramen seasoning packets, sesame seeds, almonds, and 1 tablespoon soy sauce; cook until lightly toasted, stirring constantly to prevent burning, 2 to 3 minutes. Remove from heat.

Toss vinaigrette, ramen mixture, bok choy, and green onions together in a large bowl.