Ingredients

Dressing:

2 TBS sugar

3 TBS cider vinegar (you can use red wine vinegar; tastes fine)

3 TBS low sodium soy sauce (can use regular)

2 TBS peanut butter ( I use chunky, but smooth is fine too)

1/2 tsp crushed red pepper (I used dried chillie pepper seeds)

Salade:

3 Cups thinly sliced bok choy (white and green part; I sliced it by hand)

1 Cup very thinly sliced red pepper strips (I cut these by hand as well)

1/2 Cup shredded carrot (I used the shredder on my food processor)

1/4 Cup diagonally cut green onions (small pieces)

1/4 Cup unsalted dry roasted peanuts (salted also works)

1 (3 oz) package ramen noodles (I used “oriental” flavored

Preparation

  1. Mix all dressing ingredients in a large bowl and whisk well.
  2. Crumble ramen noodles. This can take a lot of muscle. Some packages are like a rock. Discard (or save) the seasoning packet.
  3. Saute the peanuts over medium high heat until browned.
  4. Combine noodles, peanuts, bok choy and all remaining ingredients in a large bowl.
  5. Add salad dressing to taste. Toss and serve.