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. —poppet
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Ingredients
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8 ounces
rice noodles
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2 bunches
baby bok choy
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1 small bunch
radish
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1
orange
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1 inch milliliters
ginger
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3 tablespoons
soy sauce (add tamari for a gluten-free option)
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2 tablespoons
balsamic vinegar
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1 splash
sesame oil
Directions
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Place noodles in boiling water, and leave to cook for 10-15 minutes.
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Whilst waiting for noodles to cook, shave radish into thin slices, and dice orange into bite sized pieces.
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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)
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Slice ginger into thin pieces, and add to dressing.
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Toss dressing with noodles and remaining ingredients.
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