User login
Search
|
| Chef | |
| Submitted | August 16th 2010 |
| Cuisine | Fusion |
| Category | Salad |
| Level | Beginner |
| Servings | 6 |
| Rating |
Ingredients
2 Tbsps sugar
3 Tbsps cider vinegar
3 Tbsp light Tamari (or light soya sauce)
1 Tbsp peanut butter
½ tsp medium curry powder
¼ tsp crushed red pepper
1 3oz pkg ramen noodles
¼ c. unsalted dry roasted peanuts
3 cups sliced bok choy, on diagonal
1 cup sliced red bell pepper
½ c shredded carrot
¼ c diagionally cut green onions
What a great way to get in your cruciferous veggies! My kids love it because of the peanut butter. But I'll skip the crushed red pepper if cooking for them.
Be sure to check the nutritional info when buying the ramen noodles. Some can get really high in fat.
Directions
Combine first 6 items in a bowl, stir.
Heat small skillet over med-high heat. Add peanuts, and saute 4-5 minutes until peanuts are fragrant and browned
In a good sized salad bowl, combine peanuts, bok choy, remaining veggies. Crumble in ramen and discard the seasoning packet. Pour dressing over salad. Toss to coat
Heat small skillet over med-high heat. Add peanuts, and saute 4-5 minutes until peanuts are fragrant and browned
In a good sized salad bowl, combine peanuts, bok choy, remaining veggies. Crumble in ramen and discard the seasoning packet. Pour dressing over salad. Toss to coat