1/3 cup (75 mL) apple cider vinegar
1/3 cup (75 mL) soy sauce
3 tbsp (40 mL) packed golden brown sugar
2 tbsp (25 mL) oil
1 tbsp (15 mL) peanut butter
1 tsp (5 mL) curry powder
1/2 tsp (2 mL) red pepper flakes
1 pkg (100 g) Asian noodle soup mix
1 tbsp (15 mL) butter
8 cups (2 L) thinly sliced bok choy
1 cup (250 mL) shredded carrot
1/2 cup (125 mL) diagonally sliced green onions
1 red bell pepper, thinly sliced
1/2 cup (125 mL) coarsely chopped roasted salted cashews

To prepare dressing, puree first 7 ingredients (vinegar through red pepper flakes) in a blender until smooth; set aside. Crumble noodles from soup mix; reserve seasoning packet for another use. Melt butter in a frypan; add noodles. Cook over medium heat, stirring frequently, until lightly toasted. Transfer noodles to a large bowl; cool to room temperature. Add remaining ingredients (bok choy through cashews) to noodles. Pour dressing over salad and toss to coat. Serve immediately. Serves 8 - 10.

Last updated on February 15, 2019