May 02, 2013
This recipe is awesome. I got some bok choy with my CSA and while I've eaten it, I've never prepared it. I found this recipe and realized I had all of the ingredients already so I settled on this for my inaugural run with bok choy. I only made a couple of changes - my bok choy wasn't as big as I think the recipe calls for, so I halved the dressing and only used two packets of ramen noodles (full amount of butter, though. Hehe.) Other than that, I had to use white wine vinegar because I didn't have any red wine vinegar. Finally, I tossed in some shrimp to make it more of a dinner salad. The end result blew my mind. I was nervous about the ramen noodle mixture, but it turned out so well that my husband and I were just eating it straight off the cookie sheet. Speaking of the hubs, I fully expected him to refuse to eat it, but he ate it and requested I make it again the very next night. And the kicker about this recipe is that it's so EASY! The proportions of the dressing are spot on - even when I halved it. This was a delicious, quick weeknight meal that I know will please the picky husband, so thank you for an awesome recipe!
—Nashville Nosher
