Reviewed: Apr. 24, 2012

This was pretty good but I would make some changes. I only made the drssing using 1/3 cup proportions and it was still too much and soupy. definately less sugar. I used rice wine vinegar because that is what I had. i would use more bok choy. I didn't think it was really necessary to saute the noodles and almonds first after I did it. Also - this only fed one hungry teenage boy as a snack after school!!!

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Reviewer:

Yvonne

Reviewed: Sep. 2, 2011

I used 1/3 cup of margarine 2Tabspoons of sugar to fry my almonds ,seeds and noodles .

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Reviewer:

chd

Reviewed: Jul. 27, 2011

easy and awesome, dressing is incredible and the crunch from the noodles is perfect

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Reviewer:

tscanio

Reviewed: Jul. 12, 2011

I really, really like this recipes. I had bok choy from from CSA that I had no idea what to do with and this was perfect. Next time I will probably make the following changes: substitute rice vinegar for red wine vinegar, use 1/2 and 1/2 sesame seed oil and olive oil but cut back to a bit less than 1/2 cup, use less sugar and to make a main dish I'm going to add chicken and mandarin oranges! I think I'll use some of the natural mandarin orange juice and some red pepper in the dressing.

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Reviewer:

Jenn

Cooking Level: Intermediate

Home Town: Wolcott, New York, USA

Living In: Fairport, New York, USA

Reviewed: Jul. 10, 2011

Very delicious! Even my husband, who claims to be allergic to salads, loved it. ;) Next time, though, I'm going to use less ramen noodles because there seemed to be more of that than bok choy per fork-full.

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Reviewer:

JenniferS

Reviewed: Jul. 2, 2011

I like the recipe a lot. I did not cook anything in margarine or butter and I used white vinegar instead of red. It was excellent and simple. No need to cook anything.

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Reviewer:

mgood

Reviewed: Jun. 28, 2011

every time i make this recipie, people ask for a copy of it. it is always a hit and the bowl is empty when i leave.

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Reviewer:

stacisolo

Reviewed: Jun. 15, 2011

The dressing is wonderful. Grilled chicken on top makes it even better.

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Reviewer:

hidirad

Reviewed: Jun. 15, 2011

I made the dressing and everything as written but ended up using less than half the dressing on the salad. I ate half of the recipe in one sitting - yum! I thought it had too many ramen noodles, one pkg would have been plenty, and next time (there will be a next time) I think I will add carrots cut into matchsticks

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Reviewer:

Tamara

Cooking Level: Intermediate

Home Town: Rochester, Minnesota, USA

Living In: Brooklyn, New York, USA

Reviewed: Apr. 23, 2011

i liked the basis of this recipe but made many changes. first, i used mirin instead of red wine vinegar. i also cut the sugar down to one tbsp., added about 2 tbsp of sesame oil, NO margarine, substituted sesame seeds for the almonds, skipped the ramen noodles, and used baby bok choy instead of a head of bok choy. i will make this again with these revisions. it was nice with salmon and couscous.

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