1/4cupcrispy chow mein noodles or dry ramen noodles
1/4cupdry roasted unsalted peanuts
Garnishes
red jalapenothinly sliced
black sesame seeds
fresh cilantro leaves
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Instructions
Spicy peanut dressing
Using a small bowl, add the seasoned rice vinegar and soy sauce.
Add honey, sugar, curry powder, Sriracha, white pepper, and garlic powder.
Use a small whisk, and mix until combined.
Add peanut butter and whisk until fully blended.
Adjust all of the spices to suit your taste, this dressing is fully adaptable to suit your taste.
The finished consistency will be that of a vinaigrette.
Salad preparatioon
Wash the baby Bok choy well. Slice the root end and slice thinly. Now place sliced bok choy in a salad spinner or colander and rinse well again. Once its been rinsed a second time, dry well.
Bok Choy grows low to the ground, so it's not unusual to find a lot of soil on the vegetables.
Add the sliced Bok Choy to a large bowl.
Core and seed the red bell pepper and slice thin lengthwise. If the pepper is very long, cut those pieces in half so they are the length of a matchstick.
Cut the cucumber into matchstick-sized pieces or cubes.
Using a box shredder, freshly shred the carrot.
Remove the top of the scallion and slice at a diagonal.
Cook and cool the shelled edamame.
Now you can portion the crunchy noodles and the peanuts.
Add all of the vegetables and dry ingredients to the bowl with sliced bok choy.
Add the spicy peanut dressing and toss well.
Garnish with fresh Cilantro leaves, black sesame seeds and fresh sliced jalapeño. Enjoy!
Notes
Nutrition
Serving: 2cupsCalories: 459kcal
Nutritional information is calculated online and should be used as a guide.
Keyword bok choy, bok choy salad with ramen, chow mein noodles, crunchy bok choy salad, peanut dressing