Buk Choy Noodle Salad – My Favorite

This colorful, crunchy, sweet salad will always be the talk of the table. Everyone loves this salad and it seems I can’t ever make enough as they all come back for a second serve. This salad is quick and easy to create and made with ingredients that are readily available.

Prep Time: 10min

Cook time: 5min

Ingredients

* 2-3 bunches Buk Choy
* 1 Red bell pepper
* 2-3 Carrots
* Spring onion (scallions)
* Mushrooms (optional)
* Unsalted cashews roasted or raw
* Chang’s Original Fried Noodles
* 2 Table spoons of Soy Sauce
* 2 Table spoons of White Vinegar
* Half cup of Brown Sugar
* Half cup of Olive Oil

Preparation

In small saucepan at a low temp, slowly heat the vinegar, soy sauce and brown sugar. Stir until brown sugar is dissolved then remove from heat, allow to cool.

If you have a V-slicer or mandolin slicer then cutting up the salad will much faster but if you like, a knife is just as good though not as quick. Thinly slice Buc Choy and scallions top to bottom, julienne bell pepper and carrot (could grate carrot if quicker). Slice mushrooms. Cashews can be used whole or can be spread out better if coarsely crushed. Combine with fried noodles in bowl. Add olive oil to cooled soy mixture to finish dressing. Toss in dressing and serve straight after.

If there’s any left overs they can be kept in fridge though noodles will absorb dressing and go soft. If making in advance, add noodles and dressing and combine before serving.