This has been one of our favorite salad recipes for many years. (The ramen noodles absorb the dressing and do not remain hard.) We usually double the recipe and sometimes add chopped or canned chicken. Delicious, and makes it a meal. We're sailors and this is our go-to salad for boat trips.
Okay, and a reasonable accompaniment to an Asian dish that doesn't have many vegetables itself. The organic ramen I found was just a 2 oz. package, and that was plenty. The portion size is way off--four of us ate the whole recipe (in addition to banh mi sandwiches). The dressing is quite spicy, but that's fine by me.Read More
This is very tasty, but I made a few changes. I have ramen noodles on hand for Asian recipes, so I broke off a 3 oz block and planned to use it. Fortunately, I crunched a few pieces of noodle to try them---WAY too hard for us to eat uncooked. I left them out, but made the rest of the salad pretty much to the recipe. I used my home-grown bok choy and carrots, and my own curry powder. I only used about half of the dressing---it would have been drenched if I had used it all. My only quibble is that the recipe says a serving is 1/2 cup. Really? We ate the whole bowl. I've never eaten half a cup of salad in my life. Very tasty and fresh flavor---served with spicy orange shrimp & broccoli over brown rice.Read More
This salad is part of my regular rotation as we often get bok choy as part of our farm share. Its delicious - the ramen noodles give it a great crunch.Read More
Wow - this was a surprising hit at dinner tonight. Very fresh and flavorful...and pretty in the bowl. A nice side to asian-style meals. The only change I made was to use 1 TB low-fat creamy peanut butter vs. full-fat. The full-fat version probably blends better but I used what I had on hand. I'm adding this to a regular rotation. I'd serve it to guests but dress the bok choy mix at the last minute as the ramen tends to get soft quickly.Read More