Teresa's Recipes
Bok Choy and Noodle Salad
Dive into a refreshing and vibrant Bok Choy and Noodle Salad that beautifully marries the crunch of fresh vegetables with the delicate texture of rice noodles. This dish is not only a feast for the eyes but also a symphony of flavors, enhanced by a tangy dressing that brings it all together. Perfect as a light lunch or a side dish for your next gathering, this salad pays homage to the rich culinary heritage of Asian cuisine, where fresh ingredients and bold flavors take center stage.
Ingredients
- 8 ounces Rice noodles
- 4 cups, chopped Bok choy
- 1 cup, julienned Carrots
- 1 cup, thinly sliced Red bell pepper
- 1 cup, thinly sliced Cucumber
- 1/2 cup, sliced Green onions
- 1/2 cup, chopped Cilantro
- 1/2 cup, chopped Peanuts
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 210
- Fat: 9g
- Carbs: 30g
- Protein: 5g
- Sodium: 600mg
- Sugar: 4g
Instructions
- Cook the rice noodles according to package instructions. Drain and rinse with cold water.
- In a large bowl, combine the bok choy, cooked rice noodles, carrots, red bell pepper, cucumber, green onions, cilantro, and peanuts.
- In a small bowl, whisk together the dressing ingredients.
- Pour the dressing over the salad and toss to combine.
- Serve chilled and enjoy!
Tips
- For added protein, consider adding grilled chicken, shrimp, or tofu.
- Feel free to substitute or add any seasonal vegetables like snap peas or radishes for extra crunch.
- This salad can be made a few hours in advance; just keep the dressing separate until ready to serve.