Radish Bok Choy and Orange Noodle Salad

By • April 23, 2012 • 0 Comments

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Author Notes: This light and refreshing meal is great as a weeknight dinner, especially when one is pressed for time. Delightfully simple, with a great combination of flavours. I enjoy making this on hot summer days, when a light meal is all that is needed to satisfy one's appetite.

For a non-vegetarian option, poached chicken breast could be added to the salad.
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Serves 2

  • 8 ounces rice noodles
  • 2 bunches baby bok choy
  • 1 small bunch radish
  • 1 orange
  • 1 inch milliliter ginger
  • 3 tablespoons soy sauce (add tamari for a gluten-free option)
  • 2 tablespoons balsamic vinegar
  • 1 splash sesame oil
  1. Place noodles in boiling water, and leave to cook for 10-15 minutes.
  2. Whilst waiting for noodles to cook, shave radish into thin slices, and dice orange into bite sized pieces.
  3. Bring a pot of water to boil, and add baby bok choy in for a minute or two. (Best done immediately before noodles are cooked)
  4. Slice ginger into thin pieces, and add to dressing.
  5. Toss dressing with noodles and remaining ingredients.
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