from the May 2010 issue of InStyle, recipe courtesy of Ginnifer Goodwin & Linda Goodwin-Parkinson
1 medium head organic bok choy, washed, cored and dried
1 bunch organic green onions
2 3-oz packages Nissin Top Ramen Oriental Instant noodles (no need to use flavor packet)
2 1/2 oz organic sesame seeds
1 2-oz package organic sliced almonds
2 tbsp olive oil
garlic powder and salt to taste
2 tbsp soy sauce
1/4 c rice vinegar or cider vinegar
1/2 c organic sugar
1 package Gardein Crispy Tenders vegetarian “chick’n,” prepared as directed on the package
Chop bok choy into 1-inch pieces; add onions, place in bowl, and refrigerate.
Break up uncooked ramen noodles into bite-size chunks.
Saute noodles, sesame seeds, and almonds in oil, about 5 minutes, until lightly browned. Add garlic powder and salt. Cool and store in covered container.
In a small saucepan, whisk together soy sauce, vinegar, and sugar. Boil for 1 minute.
Combine all parts of salad and toss with “chick’n” pieces. For variety, try with chopped pimientos or mandarin orange wedges. Serves 6.