Here you go -- enjoy!
Bok Choy-Noodle Chop Salad
- bok choy
- romaine lettuce
- green onions
- peas (English or snap; I used English because it's what I had but pea pods would be good in this)
- cilantro (optional, but oh boy, does it add a nice flavor!)
- 2-4 T. soy sauce (tamari)
- 1/4 c. rice vinegar
- 1/4. c. apple cider vinegar
- 1/3 c. sugar
- 1-2 t. toasted sesame oil
- 1-2 t. fresh ginger, finely chopped
- 12-16 oz. frozen tofu
- 3-4 T. soy sauce (tamari)
- 1/4 c. water
- 2 t. dark sesame oil
- 2 packages ramen noodles. I discarded the flavoring packets because MSG does strange things to me but you can use them in the dressing or save them for another use if you like
- about 1/2 cup peanuts. Wouldn't work for those with peanut allergies, of course, but I love peanuts in some Asian food. Almonds would be good, too, or sunflower seeds, or nuts of your choice, or none.
- 1/4 c. (1/2 stick) butter
Bring out the chilled salad and dressing, toss in the tofu. At this point you can either add the noodle topping to the salad and toss along with the dressing, or you can serve the salad and topping and dressing separately and let everyone fix their own. I did the latter because it looked like there would be lots of leftovers and didn't want the noodles to lose their crunch. This would be great to take to a picnic, etc.
Variations are as endless as your imagination. Use packaged slaw (cabbage or broccoli) or make your own. Add other veggies. Skip the tofu. Add chicken, beef, or pork. Use chow mien noodles instead of toasting ramen noodles. The dressing doesn't have to be heated -- just whisk the ingredients together. You get the picture.
And don't lose sight of the big picture -- cook, eat, dance, love!