Ingredients
- ¼ cup sesame oil
- ½ cup rice wine vinegar
- 2 tablespoons water
- 1 tablespoon soy sauce
- 1 to 1½ tablespoons grated fresh ginger
- 1 clove garlic, peeled and smashed
- ⅔ tablespoon agave nectar or honey
- Salt and freshly cracked black pepper to taste
- 1 pound pak choi
- 1 large carrot
- 1 yellow bell pepper
- 2 green onions or scallions, chopped
- 1 pack ramen noodles
- ½ cup almonds
- Salt and freshly cracked black pepper to taste
Instructions
Preheat an oven or toaster oven to 250°F.
Combine all vinaigrette ingredients in a bowl, whisk, and set aside.
Break up the ramen noodles into small pieces, and toast them on a baking sheet until golden and crisp, about 10 minutes. If desired, toast raw almonds in the oven or on the stovetop until lightly browned; leave them whole, or gently crush them into pieces with a rolling pin or the bottom of a sturdy frying pan.
Separate the pak choi leaves, wash them, and pat dry. Gather the leaves into a bunch, and slice them thinly crosswise (across the veins) from leaf to stem, using both the white and the green parts. Julienne the carrot and bell pepper to a similar size.
Combine the pak choi, carrot, bell pepper, and green onion in a bowl. Add the toasted noodles and half the toasted almonds. Toss the ingredients together with about half the vinaigrette; season with salt and pepper to taste. If the salad needs more dressing, feel free to add more. Sprinkle the reserved almonds over the top, and serve.
Serves 4 to 6