From the kitchen of Diane Wilson. One of my collegues made
this recipe for our staff picnic. Everybody loved it! Thought you
might enjoy it for summer - Asian flare! It makes quite a big
batch.
this recipe for our staff picnic. Everybody loved it! Thought you
might enjoy it for summer - Asian flare! It makes quite a big
batch.
1 head Bok Choy or Chinese cabbage
1 bunch scallions
2 Tablespoons tamari sauce or soy sauce
1/4 cup cider vinegar
1/2 cup sugar
3/4 cup oil
2 1/2 oz sesame seeds
2 packages Ramen noodles (discard seasoning packet)
1/2 cup sliced almonds
Step 1: Cut Bok Choy or chinese cabbage into bite sized pieces.
Combine with chopped scallions.
Step 2: Combine tamari, vinegar, sugar and oil. Boil for no more
than 1 minute.
Step 3: Smash Ramen noodles into small pieces. Saute in small
amount of oil and garlic powder with sesame seeds and
almonds.
Note: Each step may be prepared and refrigerated separately
for up to one week. Combine immediately before serving.
1 bunch scallions
2 Tablespoons tamari sauce or soy sauce
1/4 cup cider vinegar
1/2 cup sugar
3/4 cup oil
2 1/2 oz sesame seeds
2 packages Ramen noodles (discard seasoning packet)
1/2 cup sliced almonds
Step 1: Cut Bok Choy or chinese cabbage into bite sized pieces.
Combine with chopped scallions.
Step 2: Combine tamari, vinegar, sugar and oil. Boil for no more
than 1 minute.
Step 3: Smash Ramen noodles into small pieces. Saute in small
amount of oil and garlic powder with sesame seeds and
almonds.
Note: Each step may be prepared and refrigerated separately
for up to one week. Combine immediately before serving.
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