We were invited to a pig roast over the weekend, and the hostess requested I bring “one of your veggie creations.” I added some bok choy to our box this week, and was thinking a bok choy salad. I found this recipe on yummly for Oriental Cold Noodle Salad, and thought I could modify it with more vegetables. Unfortunately, our grocery store is in the process of “resetting,” and they didn’t have soyba noodles. I found some Mai Fun and decided to try that instead. I came home from the pot luck with an empty bowl, so I think this was a successful recipe.
- ½ of a 6.7 ounce package Mai Fun, prepared according to package directions and well drained
- 2 cups shredded bok choy
- 1 cups shredded carrots
- 3 green onions, sliced thinly
- 2 teaspoons sesame oil
- ½ cup vegetable oil
- 1 lime, juice and zest
- ¼ cup rice vinegar
- 2 teaspoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes (more if you want it really hot)
- 3 tablespoons toasted slivered almonds
- Combine drained Mai Fun, bok choy, carrots, and green onions in large bowl.
- In medium bowl, combine oils, lime juice, vinegar, and soy sauce. Add lime zest. garlic and red pepper.
- Pour about ¾ of the dressing over the salad, toss to combine. Refrigerate for at least an hour.
- Just before serving, add remaining dressing and toss again. Top with almonds.
We had a great time at the pig roast. (Thanks, Shirley and Dan!)