Copyright John Paul Urizar
www.johnpaulurizar.com.au
This salad makes a delicious lunch and can be made in minutes. Although best served immediately after cooking, it can also be made in the evening and the leftovers taken to work the next day. It makes a nice change from sandwiches and is a very satisfying high-energy meal that will keep you going for the remainder of the day.
Dry roast the pine nuts in a small pan until golden and set aside.
Bring a large pan of salted water to the boil and add the noodles. Reduce to a simmer and cook for 4 minutes, taking care not to overcook them.
Once cooked, rinse them under cold running water to prevent them sticking.
Wash the bok choy, trim and roughly chop - don;t chop too small or it will overcook. Steam for no more than 2 minutes to ensure that the stalks remain crunchy.
Remove from the heat and stir the bok choy through the noodles.
Add the dressing and top with the pine nuts.
Makes 4 servings
| Prep Time: | 5 mins |
| Cooking Time: | 15 mins |
| Ready in: | 20 mins |
Suitable for: |
|
| Dinner, Lunch, Salad | |
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| Nutritional Information - Per Serve | |
| Kj | 1195 kj |
| Calories | 286 kcal |
| Fat | 11.1 g |
| Saturated Fat | 1 g |
| Total Carbohydrate | 36.2 g |
| Total Protein | 9.6 g |
| Fibre | 1.8 g |
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