Ingredients

 Dressing:
2 tablespoons sugar
3 tablespoons cider vinegar
3 tablespoons low-sodium soy sauce
2 teaspoons peanut butter
1/2 teaspoon curry powder
1/4 teaspoon crushed red pepper
 
Salad:
1 (3-ounce) package ramen noodles
1/4 cup unsalted dry-roasted peanuts
3 cups thinly sliced bok choy
1 cup very thin red bell pepper strips
1/2 cup shredded carrot
1/4 cup diagonally cut green onions

Preparation

To prepare dressing, combine first 6 ingredients in a large bowl; stir well with a whisk.

To prepare the salad, crumble noodles; discard seasoning packet. Heat a nonstick skillet over medium-high heat. Add peanuts; saute for 4 minutes or until browned. Remove from heat. Combine crumbled noodles, peanuts, bok choy, and the remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Yield

10 servings (serving size: 1/2 cup)

Nutritional Information

CALORIES 86(39% from fat); FAT 3.7g (sat 1.9g,mono 1g,poly 0.7g); PROTEIN 2.6g; CHOLESTEROL 0.0mg; CALCIUM 28mg; SODIUM 178mg; FIBER 1.4g; IRON 0.8mg; CARBOHYDRATE 11.7g

Cooking Light, AUGUST 2001