Reviewed: Jul. 24, 2008

Great salad! Ramen noodles and nuts give it perfect amount of crunch- they're almost good enough to eat on their own as a crunchy snack. My husband liked it as well as my 2 and 3 year-old. They actually cleaned out their plates!

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Reviewer:

Britt

Cooking Level: Intermediate

Home Town: Dothan, Alabama, USA

Living In: Ocala, Florida, USA

Reviewed: Jul. 14, 2008

This was a delicious, easy salad. I had it for lunch today. I subbed two cups of spinach for bok choy using only 1 cup of bok choy, added green peppers and left out the snow peas and water chestnuts as I was out. I also didnt want to waste the seasoning that came with the noodles so I mixed it with the melted butter and poured over the noodles. I will definately make this again!!!!

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Reviewer:

SHERS54

Living In: Dallas, Texas, USA

Reviewed: Jun. 29, 2008

I like this more than the family. Good for lunch during the week.

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Reviewer:

TheCircle

Reviewed: Jun. 26, 2008

AMAZING is the only thing I have to say to this. I made it following the recipe exactly and it is the best salad I've ever made. (it also introduced me to water chestnuts, which have become a favourite ingredient of mine) I would try following the recipe the first time you make it, and decide any modifications you want to make after you've tried it. I read through most of the reviews, and I still think the original recipe is best. The only complaint I have is that it takes a lot longer to prepare than it says. A quick and easy meal this is not. (though the work is worth it!)

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Cooking Level: Intermediate

Reviewed: Jun. 24, 2008

I don't like crunchy noodles and we don't need the butter so I cooked 2 pkgs. of Ramen noodles per pkg instructions (no seasoning pak)and drained them. Used 1/4 cup EVOO, 1/4 c. water in place of 1/2 c. veg. oil, 1T. Sesame oil, scant 1/4 c. sugar, 1/4 c. sliced almonds. I used leftover Rotisserie chicken. Tossed it all together and it was lovely. I'll make it again. Thank you so much for sharing this with us.

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Reviewer:

BIKRACER

Cooking Level: Expert

Reviewed: May 15, 2008

This was absolutely incredible. Next time I would double the amount of bok choy and reduce the amount of sugar.

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Reviewer:

Ally T

Cooking Level: Expert

Home Town: Newport, Monmouthshire, Wales, U.K.

Living In: Stittsville, Ontario, Canada

Reviewed: Feb. 18, 2008

my oh my! I had NO idea I would like uncooked bok choy so much! This recipe is just perfect as it stands (is that really me saying that?? lol) Toasting the noodles, sunflower seeds and pine nuts was inspired! I considered spraying them with butter flavored nonstick spray but didn't do it (this time). There are lots of variations that would be fine with this salad, using left over bbq pork, or sugar snap peas instead of the snow peas, adding a few bean sprouts, or some shredded carrot or as other reviewers have done substituting cabbage. I made sure to use fresh lemon in the dressing because it makes such a difference in the brightness of it. All I can say is YUM. Now I'm wishing I would have doubled the recipe because they practically licked the bowl haha

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Reviewer:

aunt sharon

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Renton, Washington, USA

Reviewed: Feb. 11, 2008

Served this at a Super Bowl party and EVERYONE loved it. The only thing I did different was no water chestnuts since the store ran out. Thanks for such a great variation to Chinese Salad

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Reviewer:

D.D.

Reviewed: Jan. 31, 2008

OH SO YUMMY, but 55 grams of fat, that is more than a slice of cheesecake! Nice salad when you feel like a little splurge.

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Reviewer:

soccermomma

Reviewed: Jan. 29, 2008

This was delicious! I used cabbage instead of bok choy, and since I am vegetarian, I also skipped the chicken and added garbanzo beans (chickpeas) for some protein. It was absolutely fantastic. Now, right after I made it, I could not stop eating it. The next day it was quite soggy. Someone else mentioned maybe putting the dressing on individual servings instead of mixing into the whole salad -- I would definitely recommend this if you aren't going to eat the whole salad at once. I can't wait to make it again!

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