Crunchy Bok Choy Salad

• 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

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

dressing, sugar, cider vinegar, soy sauce, peanut butter, red pepper, choy, very, shredded carrot, green onions, peanuts, ramen noodles

Taken from www.epicurious.com/recipes/member/views/crunchy-bok-choy-salad-1206361 (may not work)